Thai Florida Grapefruit Curry

 

This spicy Florida grapefruit enhanced curry is super easy to make and sings out the flavour of sweet, tangy, spicy and creamy - a perfect combination to serve up at dinner time.

 

Prep Time: 10 minutes

Cook Time: 10 minutes

 

1 tbsp (15 mL) canola oil

1 shallot, chopped

3 cloves garlic, minced

1 tbsp (15 mL) Thai green curry paste

1 small Thai chili pepper, seeded and sliced

1/2 tsp (2 mL) grated Florida grapefruit rind

1/3 cup (-75 mL) Florida ruby red grapefruit juice

1/2 cup (125 mL) coconut milk

2 tbsp (30 mL) fish sauce

1 lb (454 g) large shrimp, peeled and deveined

1 Florida ruby red grapefruit, peeled and segmented

2 tbsp (30 mL) chopped fresh cilantro or mint

1 tsp (5 mL) cornstarch

1 tsp (5 mL) water

3 cups (750 mL) cooked basmati rice

 

In a skillet, heat oil over medium heat and cook shallot and garlic for two minutes. Stir in curry paste and chili pepper; cook for one minute. Add Florida grapefruit rind and juice, coconut milk and fish sauce; bring to a simmer.

Add shrimp and cook, stirring for four minutes or until firm and cooked through.

In a small bowl, whisk together cornstarch and water. Stir into shrimp mixture along with Florida grapefruit segments and cilantro. Spoon over rice.

Makes 4 servings.

 

 

Florida Grapefruit and Jicama Vietnamese Salad

 

This spiced up, refreshing salad is a great addition to serve alongside grilled meats or tuck it into a softened rice paper wrapper with cooked noodles for another serving idea.

 

Prep Time: 20 minutes

Cook Time: n/a

Yield: 8 cups (2 L)

 

1 small jicama, peeled (about 1 1/4 lb/600 g)

3 cups (750 mL) shredded napa cabbage

2 Florida ruby red grapefruits, peeled and segmented

1 carrot, shredded

1 cup (250 mL) diced English cucumber

3 tbsp (45 mL) Florida ruby red grapefruit juice

2 tbsp (30 mL) each soy sauce and rice vinegar

1 large clove garlic, minced

2 tbsp (30 mL) liquid honey

2 tsp (10 mL) sriracha chili sauce

 

Thinly slice jicama and stack slices. Cut into 2 inch (5 cm) matchstick size strips and place in a large bowl. Add cabbage, Florida grapefruit segments, carrot and cucumber.

In a small bowl, whisk together Florida grapefruit juice, soy sauce, vinegar, garlic, honey and chili sauce. Pour over salad and toss to coat. Let stand 10 minutes before serving for flavours to develop.

Makes 8 servings.

 

 

 

Korean Glass Noodles with Florida Grapefruit

 

This dish is fresh tasting and perfect to enjoy along grilled beef or pork. Bursts of Florida grapefruit will surprise you in each bite.

 

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 5 cups (1.25 L)

 

2 tbsp (30 mL) sesame oil

4 oz (120 g) shiitake or button mushrooms, stems removed and sliced

1 bunch green onions, chopped

4 cloves garlic, minced

Half a bunch (8 oz) fresh asparagus, cut into 2 inch (5 cm) matchstick slices

1 large carrot, shredded

1/2 cup (125 mL) Florida grapefruit juice

2 tbsp (30 mL) soy sauce

1 tsp (5 mL) granulated sugar

3.5 oz (100 g) very thin mung bean or rice vermicelli noodles

Pinch salt

2 Florida ruby red grapefruits, peeled and segmented

 

In a large skillet, heat oil over medium high heat and cook mushrooms, onions and garlic for three minutes or until softened and starting to become golden. Stir in asparagus and carrot.

Pour in Florida grapefruit juice, soy sauce and sugar; bring to a simmer and cook for two minutes.

Meanwhile, in a small pot of boiling water cook noodles for about two minutes or until tender but firm and drain. Rinse with cold water and drain again. Stir into skillet and toss to coat. Add salt and cook for one minute for noodles to absorb sauce.

Remove from heat and gently stir in Florida grapefruit segments.

Makes 4 to 6 servings.

Tip: Look for noodles in the International section of grocery stores. You can use mung bean for the “glass” noodles while rice noodles work equally well.