Perhaps if it went by the name of pamplemousse in this country, or even its botanical nomenclature, Citrus x paradisi, grapefruit would seem more alluring.
We’re not certain that declaring February as National Grapefruit Month – which Congress did a few years ago, at the behest of two representatives from Florida – has done much to enhance the popularity of what promoters keep calling “the other citrus fruit.”
When selecting grapefruit, look for bright, finely textured skin. Choose ones that feel firm and springy when pressed in the palm. The heavier the fruit, the juicier it will be. Like other citrus fruit, grapefruit is a good source of Vitamin C; the pink or red ones have more Vitamin A than the paler varieties.
Grapefruits can be grown in large pots set out on a deck or in the ground, but need shelter from freezing nights lest the outer limbs and fruit be damaged. February is an excellent time to plant a grapefruit. One plant can probably supply enough for a family of four unless they are pamplemousse fanatics.
As for the name: it’s called grapefruit because the fruits appear in clusters, as grapes do.
If celebrating National Grapefruit Month doesn’t float your boat, you might be enticed by a dish such as the one below, which transforms the fruit – most commonly served cold for breakfast – into a beautiful dessert. It will be served on Valentine’s Day at the Americano restaurant in San Francisco’s Vitale Hotel, which supplied today’s recipe.
Orange Blossom Panna Cotta
Serves six
Ingredients
1 1/2 teaspoons unflavored gelatin
5 teaspoons cold water
1/2 vanilla bean
1 1/2 cups cream
1 1/2 cups milk
1/2 cup sugar
1 pinch salt
4 egg whites (about 5 liquid ounces)
1 1/2 teaspoons orange flower water
Preparation
Sprinkle the gelatin over the cold water in a small dish.
In a medium-sized, heavy-bottomed pot, bring to a simmer the cream, milk, vanilla bean, and 1/4 cup of the sugar. Turn off the heat and allow to steep for 10 minutes.
In a medium bowl, whisk together the egg whites, remaining ¼ cup sugar, and salt. Temper the hot cream mixture into the egg whites: Use one hand to pour the hot liquid in a thin stream into the eggs, and use the other hand to whisk the two together. Transfer the mixture back into the saucepot.
On low heat, stirring constantly with a rubber spatula or wooden spoon, cook the mixture until it thickens and coats the back of the spoon. Immediately transfer to a separate container to stop the cooking.
Now whisk some of this hot custard (about ½ cup) into the gelatin you’ve set aside. Whisk this small amount back into the custard thoroughly. Stir in the orange flower water, strain through a fine-meshed strainer into a metal bowl. Place the bowl over an ice bath and chill the mixture, stirring occasionally, until it reaches room temperature.
Pour the custard into six 4-ounce ramekins that are lightly coated with a neutral-flavored oil (grapeseed, canola or peanut). Refrigerate until set.
To unmold, run a thin knife along the outside edge of the custard, between it and the ramekin. Turn the ramekin upside down over a plate. You may need to nudge one edge with your finger to get it to release.
Pink Grapefruit and Champagne Granita
Ingredients
About 10 heavy, tight-skinned pink grapefruits
3/4 cup sugar
1/2 cup champagne or prosecco
Preparation
Juice the grapefruits. You need about 2 cups of juice. Strain.
In a small, non-reactive saucepot, warm a small amount of the juice with the sugar until the sugar dissolves. Return this liquid to the remaining juice. Add the champagne. Stir to incorporate all ingredients.
Pour into a small casserole or gratin dish. Place the dish in the freezer and freeze for 45 minutes. Remove from the freezer and use a fork to scrape any ice crystals away from the sides of the pan and into the center. Return to the freezer. Freeze another 30-45 minutes and repeat the scraping process. Keep freezing and scraping until the juice transforms into small, evenly shaped crystals. Scrape often and well, especially as it gets closer to freezing completely. It’s ready when there is no liquid in the pan and you can fluff the crystals with your fork.
To serve
Unmold the panna cotta as described above. Place a spoonful of granita on top of the panna cotta.
