From arielle@taronga.com (Stephanie da Silva)
Line serving platter or individual salad plates with lettuce and watercress. Arrange avocado, grapefruit and raspberries over and sprinkle with dressing.
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From Karen Deck <kdeck@nanaimo.island.net>
Using a sharp knife, peel rind and pith from grapefruits and orange. Cut into sections and set them aside to drain. Spread curd over a sponge-cake shell. Arrange drained grapefruit and orange sections over curd. Serve immediately.
Work/total time: 25 minutes.
Per serving: 109 calories, 3 g protein, 1 g fat, 0 mg sodium, 22 g carbohydrates, 59 mg cholesterol.
Source: For Women First, 1/24/94. Typed by Linda Howard.
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From <Bakequery@aol.com>
In a large mixer bowl stir together flour, the granulated sugar, the baking powder, and salt. Make a well in center of dry ingredients. Add in order: oil, egg yolks, the 1 1/2 tsp. grapefruit peel, and the 1/3 cup juice. Beat smooth with electric mixer. Wash beaters thoroughly. In a medium mixer bowl beat egg whites with cream of tartar till very stiff peaks form (tips stand straight). Scrape the whites over the flour mixtureand fold in gently. Pour into an ungreased 9x5x3-inch loaf pan. Bake in 350 degree oven for 23 to 30 minutes or till cake tests done. Invert; cool in pan completely. Loosen edges of cake and remove from pan. Combine remaining grapefruit peel, vanilla, and enough juice with the powdered sugar to make an icing of drizzling consistency. Spread over top of cake, allowing some icing to drizzle down sides.
From Unknown
Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch springform pan. Peel the grapefruit and the oranges and cut the segments into small pieces.
Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of orange juice in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat. Soak the gelatin in the water for 5 minutes. Stir into the warm custard until dissolved.
Press the cream cheese through a strainer and beat with remaining orange juice, lemon juice and rinds until smooth. Beat into the custard. Fold in the grapefruit and orange pieces. Lightly whip the cream and beat the egg whites until they form soft peaks. Fold the cream and egg whites into the cheese mixture. Pour into the prepared springform pan and chill for several hours or overnight.
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From "Barbara J. Sullivan" <sullivan@ceet.niu.edu>
Using a vegetable peeler, remove the zest (colored part) from the peel of one grapefruit. Coarsely chop the zest. In a food processor bowl or blender container, combine chopped zest and sugar. Cover and process or blend until zest is very finely chopped.
Squeeze enough juice from the grapefruit to make four cups juice; pour into a mixing bowl. Add zest mixture, lemon juice, and, if desired, Campari. Mix well.
Freeze the grapefruit mixture in a 2- or 4-quart ice cream freezer according to manufacturer's directions. Makes one quart or eight (half-cup) servings.
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From Karen Deck <kdeck@nanaimo.island.net>
Cake: In a mixer or food processor sift together the flour, baking powder, salt & sugar. Blend in oil, egg yolk, pineapple & lemon juice & mix well. In a separate bowl beat egg whites, cream of tartar & sugar until very stiff. Fold the cake mix into the egg white mixture & stir until well blended. Pour the mixture into an ungreased 10" tube pan & bake at 350 for 1 hour. Remove from oven & cool upside down on rack. When cooled remove to serving plate.
Filling: Stir cornstarch into the cold water & heat gently in saucepan until it starts to thicken. Stir in the sugar & rum. Beat until smooth & shiny. Stir in the chopped strawberries.
Icing: In a food processor combine butter, cream cheese, vanilla & confectioners' sugar. Process to a smooth spreadable paste. Adjust the texture with a little milk if necessary.
To assemble: Spoon strawberry filling into the hollow center of the cake. Spread the icing over the cake including the sides. Decorate the top with grapefruit sections & flowers.
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From LEA TALLEY LIVANMERKEST@MSUVX1.MEMPHIS.EDU
This is great for a baby shower!
You first need to cut the watermelon. This is hard to describe so excuse my crude drawing.
Then scoop out the insides of the watermelon I would recommend getting rid of the seeds refill with melon balls and de seeded watermelon. If you cut it right, you will also have slices of watermelon with the rind from the part that you cut away to form the cradle. After your salad is done, and placed in a stable place. Cut the grapefruit in half. Put a toothpick in the rind and secure to the bottom of the watermelon. these are your wheels. If found that if I poked a hole in the watermelon first with the toothpick it was easier.
This was a big hit at the party. Everyone thought it was darling.
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From "Barbara J. Sullivan" <sullivan@ceet.niu.edu>
1. Squeeze fresh Florida grapefruit or orange over chicken. (The picture shows a whole chicken.)
2. Place grapefruit or orange halves inside chicken, then season with salt, pepper and garlic powder.
3. Roast at 400F. Cook chicken 15 minutes per pound until fully cooked.
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The Florida Citrus Recipe page was last updated on July 9, 2001 by Chet Townsend.