Best 6 Ruby Grapefruit Compote Recipes

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Indulge in the vibrant flavors of ruby grapefruit with our tantalizing recipes. From the classic Ruby Grapefruit Compote, a perfect addition to your breakfast or dessert, to the zesty Ruby Grapefruit and Avocado Salad, a refreshing and healthy lunch option. Discover the delightful Ruby Grapefruit Sorbet, a palate-cleansing treat, and the tangy Ruby Grapefruit Vinaigrette, a versatile dressing that elevates any salad. Explore the unique Ruby Grapefruit Marmalade, a delightful spread for your toast, and the savory Ruby Grapefruit-Glazed Salmon, a flavorful main course. Each recipe showcases the unique characteristics of ruby grapefruit, offering a burst of citrusy sweetness with a hint of tartness. Get ready to tantalize your taste buds and embark on a culinary journey with our versatile ruby grapefruit recipes.

Check out the recipes below so you can choose the best recipe for yourself!

RUBY RED GRAPEFRUIT MARTINI



Ruby Red Grapefruit Martini image

Super quick and tasty grapefruit martini! Serve immediately with a lemon or grapefruit rind garnish if preferred.

Provided by KAC2

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 5

1 tablespoon white sugar
1 cup ice, or as needed
2 fluid ounces Ruby red grapefruit juice
1 fluid ounce vodka
1 fluid ounce triple sec

Steps:

  • Pour sugar onto a small plate. Wet the rim of a martini glass with cold water; dip rim in the sugar to coat.
  • Fill cocktail shaker with ice; pour in grapefruit juice, vodka, and triple sec. Cover shaker with lid and shake. Strain and pour mixture into prepared martini glass.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 31.1 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 2.8 mg, Sugar 24.6 g

CITRUS COMPOTE WITH GRAPEFRUIT GRANITA



Citrus Compote with Grapefruit Granita image

Make granita no more than a day ahead of time for best texture. If it freezes solid, it can be revived by pulsing in a food processor. This recipe was inspired by a trip I took with my husband to Italy. -Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1/2 cup sugar
1/2 cup water
1-1/2 cups ruby red grapefruit juice
2 small navel oranges
2 small grapefruit
2 clementines
1/3 cup pomegranate seeds

Steps:

  • In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Remove from heat; cool slightly., Stir in grapefruit juice. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Cut a thin slice from the top and bottom of each orange. Stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Place fruit in bowl. Repeat with grapefruit, removing any seeds., Peel and separate clementines into segments; add to oranges and grapefruit. Gently stir in pomegranate seeds., To serve, stir granita with a fork. Alternately layer granita and fruit mixture into six dessert dishes. Serve immediately.

Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.

ONE-BITE BAKED BRIE WITH GRAPE-PECAN COMPOTE



One-Bite Baked Brie with Grape-Pecan Compote image

Baked Brie wrapped in phyllo is a perennial party favorite because of the perfect combination of gooey-good baked cheese and crisp, buttery pastry. We've taken it modern and mini, baking the Brie in individual phyllo cups (easier than working with sheets of phyllo) and adding a compote made with toasted pecans and red grapes roasted to intensify their flavor.

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 8

2 cups small red grapes
1 tablespoon vegetable oil
1/4 cup pecans
1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zest
Kosher salt
One 8-ounce wheel Brie
Two 1.9-ounce packages mini phyllo shells (about 30)
Coarsely ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Toss the grapes with the oil on a rimmed baking sheet. Bake, tossing once, until the grapes burst and are very soft, 25 to 30 minutes.
  • Meanwhile, spread the pecans out on a second rimmed baking sheet, and bake until very golden brown, 10 to 12 minutes. Let cool, then finely chop.
  • Transfer the grapes to a small shallow bowl with a slotted spoon, leaving the oil behind. Stir in the lemon juice and zest and a pinch of salt; set aside to cool completely, then stir in the toasted pecans. (The compote can be made up to a day ahead and refrigerated. Bring to room temperature before serving.)
  • Cut off just the very edges of the Brie wheel to make a rough square (it is OK if some rind remains at the corners), then cut into 30 cubes. Put a cube in each phyllo cup, and put the cups on a rimmed baking sheet. Bake until the cheese is melted, about 5 minutes.
  • Top each cup with some of the compote, and garnish with a dusting of pepper. Serve warm.

RUBY GRAPEFRUIT GRANITA



Ruby Grapefruit Granita image

A granita can be made from any kind of fruit juice of your liking and makes a refreshing dessert in any season. Including a bit of grapefruit pulp here makes this rendition burst with bright flavor.

Provided by David Tanis

Categories     ice creams and sorbets, ice dishes, dessert

Time 4h20m

Yield 6 servings

Number Of Ingredients 3

6 medium ruby red grapefruits
1/2 cup granulated sugar, or less to taste
Orange flower water, for finishing (optional)

Steps:

  • Halve the grapefruits crosswise, and squeeze juice into a large wide bowl, allowing any pulp to fall in. Use a teaspoon to pluck out any seed or pith in the bowl.
  • Whisk in sugar until completely dissolved. Pour mixture into a low baking dish to a depth of 1/2-inch. (A 9-by-13-inch baking dish will work.) Place the dish in the freezer for at least 4 hours or overnight, until frozen solid. The frozen mixture will look like packed snow.
  • Use a fork to smash the frozen mixture into rough chunks and transfer to 6 serving glasses. Place glasses in the freezer until serving time. If desired, add 1/2 teaspoon orange flower water per glass.

GRAPEFRUIT COMPOTE WITH POUND CAKE



Grapefruit Compote with Pound Cake image

This combination of tangy grapefruit and sweet pound cake comes to us from McCharen Pratt of Jackson, Mississippi.

Provided by Martha Stewart

Categories     Cake Recipes

Time 25m

Number Of Ingredients 4

4 red grapefruit
1 cup sugar
1 to 2 sprigs fresh rosemary, plus more, for garnish (optional)
1 best-quality pound cake, sliced, for serving

Steps:

  • Using a sharp paring knife, slice off stem and blossom ends of each grapefruit. Cut away the peel, and cut along the membranes to release segments. Place in a medium bowl, and set aside. Squeeze juice from membranes into a small saucepan.
  • Add sugar to juice in pan; bring to a boil over high. Add rosemary, and reduce heat to medium. Cook until liquid is syrupy, about 2 minutes. With a slotted spoon, remove rosemary and discard.
  • Pour syrup over grapefruit in bowl; cover, and refrigerate until chilled, 45 minutes to 1 hour. To serve, spoon compote over pound cake slices, and garnish with rosemary sprigs, if desired.

BLOOD ORANGE, GRAPEFRUIT AND POMEGRANATE COMPOTE



Blood Orange, Grapefruit and Pomegranate Compote image

This recipe was inspired by a blood-orange compote with caramel-citrus syrup developed by Deborah Madison, the author of "Vegetarian Cooking for Everyone." Here, the same caramel technique is used with the added benefit of a splash of port. It's a brightly-flavored, refreshing dessert, and it keeps well for a couple of days.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, dessert

Time 45m

Yield 6 servings

Number Of Ingredients 8

2 pounds blood oranges (they are small, so this is usually around 8 or 9)
2 ruby red grapefruit
80 grams (6 tablespoons) sugar, preferably organic
2 tablespoons water
1 tablespoon agave nectar
2 tablespoons port wine
1/2 teaspoon vanilla
1/3 cup pomegranate seeds

Steps:

  • Set aside two oranges and a grapefruit half. Remove peel and pith from remaining oranges and grapefruit. Cut away both ends of the fruit so that it sits flat on your cutting board (it helps to use one with a canal around the edges so you can pour off the juice). Using a chef's knife, utility knife or a paring knife, cut skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Slice peeled fruit into rounds. Cut the grapefruit rounds into thirds or quarters and combine with the sliced oranges in a serving bowl. Pour accumulated juice into a separate, small bowl. Squeeze the juice from the remaining two oranges and grapefruit half (you need about 3/4 cup), and add to the small bowl. Peel and slice any remaining grapefruit and add to the bowl with the fruit. Set aside fruit while you make caramel syrup.
  • Stir vanilla and port into the citrus juice. In a medium saucepan, combine sugar, water and agave nectar. With a wet pastry brush, brush down sides of pan to dislodge any stray sugar granules. Over medium heat, bring mixture to a boil, continuing to brush down any errant sugar crystals. Cover pan, turn heat down to medium-low and set timer for 4 minutes. Uncover and cook until the caramel is golden to amber. Swirl pan if necessary to distribute the darkening caramel, but do not stir. Bubbles should be breaking on the surface. Insert a candy thermometer and as soon as the caramel reaches 310 to 325 degrees (it will be a deep golden color), remove from heat and allow bubbles to subside.
  • Carefully add juice-port mixture to the sugar mixture, standing away from pan to avoid splashes. Heat through over medium heat stirring with a heat-proof spatula. The caramel may seize on the spatula; just continue to stir and heat until the caramel has melted again and the juice and caramel come together. (The caramel is very hot so resist temptation to taste it.) Remove from heat and allow to cool, then pour over fruit. Toss gently. Sprinkle pomegranate seeds on top. Serve at room temperature or chilled.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 0 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 37 grams

Tips:

  • To make a flavorful and juicy compote, use ripe and flavorful grapefruit. Look for grapefruit that are heavy for their size and have smooth, unblemished skin.
  • If you don't have ruby red grapefruit, you can use regular pink or white grapefruit. Just adjust the amount of sugar you add to the compote to taste.
  • You can also add other fruits to the compote, such as oranges, lemons, or limes. Just be sure to adjust the amount of sugar you add to the compote to taste.
  • If you want a thicker compote, cook it for a longer period of time. The longer the compote cooks, the more the liquid will reduce and the thicker the compote will become.
  • Compote can be served warm or cold. It can be used as a topping for pancakes, waffles, French toast, or yogurt. It can also be used as a filling for pies, tarts, and cakes.

Conclusion:

Grapefruit compote is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover grapefruit and it is also a healthy and refreshing snack or dessert. Whether you serve it warm or cold, grapefruit compote is sure to be a hit with your family and friends.

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