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Winter is peak grapefruit season and we have plenty of ways to incorporate the citrus fruit into savory dishes, drinks, and desserts. Balance flavor with grapefruit’s signature tartness and slight bitterness, and add vibrant color with the pink to red flesh of the fruit in this array of salads, cocktails, sides, and main courses. Bring juiciness to an avocado and spinach salad, tang to a pan sauce for scallops, and a hint of tangy sweetness to a Gin & Tonic with grapefruit. From candied peel to grapefruit zest, here’s how to incorporate the ingredient into winter entertaining.
Spinach, Grapefruit, and Avocado Salad
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Juicy grapefruit anchors this simple and stunning salad that will brighten any spread.
Tandoori Octopus with Yogurt, Cauliflower, and Grapefruit
Chef Ludo Lefebvre imparts deep, smoky flavor into octopus with an overnight marinade in tandoori paste and a quick few minutes on the grill. It’s served with a yogurt sauce, pink grapefruit cubes, and cauliflower slices for a range of flavors and textures.
Grapefruit Vodka Soda
Serve a delicious, bone-dry cocktail by letting vodka steep with grapefruit segments for a juicy, fresh infusion that retains the fruit’s vibrant flavor and needs nothing more than club soda and ice.Â
Roasted Beet, Ruby Red Grapefruit, and Warm Honey Salad
Roast beets to serve with tart grapefruit in this bright winter salad from chef Alex Roberts of Alma in Minneapolis.
New York–Style Cheesecake with Pink Grapefruit and Marmalade
Pink grapefruit is the perfect topping for chef Alex Guarnaschelli’s silky cheesecake with orange marmalade.
Pink-Grapefruit-and-Avocado Salad
Ruby grapefruits shine in this winter side from Alice Waters, the iconic chef and owner of California’s Chez Panisse.
Chocolate Tartlets with Candied Grapefruit Peel
© from Chez Jacques (Stewart, Tabori Chan)
Candied grapefruit peel adds a balancing bitterness to Jacques Pépin’s dark chocolate pastry sprinkled with confectioners sugar.
Grapefruit Spritz
Balance tart and bitter grapefruit juice and Campari with floral crème de framboise and raspberries, for this colorful cocktail perfect for toasts from winter to spring.
Scallops with Grapefruit and Bacon
Serve sweet sea scallops with pan sauce and a tangy, buttery white wine and grapefruit pan sauce and top with bacon matchsticks for savory texture.
Grapefruit Cornmeal Cake
Infuse this cake with grated grapefruit zest and fresh grapefruit juice, then finish it with a poppy-seed glaze that’s also made with grapefruit juice.
Fennel-and-Grapefruit-Rubbed Snapper
Mix crushed fennel seeds and grapefruit zest to rub onto snapper before baking it on a bed of sweet roasted fennel in this recipe from Justin Chapple.
The Big Texan Bourbon and Grapefruit Cocktail
This refreshing riff on a Greyhound made with bourbon combines fresh grapefruit juice, simple syrup, a cherry garnish, and a hint of basil.
Chilled Grapefruit-Caramel Meringue Pie
© Tina Rupp
Layer pink grapefruit curd in a crunchy graham-cracker crust with caramel sauce and serve with fluffy meringue in this recipe from Deborah Snyder and Lisa Ritter.
Grapefruit Gin & Tonic
Replace tonic with the sweet tang of grapefruit syrup for a refreshing and natural variation on the classic G&T.
Endive and Grapefruit Salad with Pistachio Vinaigrette
Chives, parsley, and tarragon bring out the bright grapefruit flavors in this juicy, crunchy salad from chef Hugh Acheson.
Crab Balls with Grapefruit Salad
Legendary chef Jean-Georges Vongerichten adds a kick to his grapefruit salad with Thai chile. It’s paired with crab balls rolled in panko and sesame seeds.
Grapefruit Granité with Mangoes and White Rum Mojito
Jacques Pépin makes his granité with fresh pink grapefruit juice, then softens the frozen block to serve like a slushy with a tropical sauce that’s reminiscent of a mojito.
Scallops in Yellow Curry with Spicy Grapefruit Salad
Chef Andrea Reusing enhances sweet sea scallops with a rich curry sauce and refreshing mint-and-grapefruit salad for a flavorful, one-hour dish.
Chilled Fennel-Grapefruit Velouté with Lemon Olive Oil
Chef Hiroki Yoshitake cleverly uses grapefruit oil to boost the flavor in his chilled four-ingredient soup that’s on the table in an hour.
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