Juicy, Delicious Florida Grapefruit
The Florida grapefruit is known around the world for its great taste and nutritional benefits. It is one of the most nutrient dense fruits per calorie with high amounts of vitamin C and vitamin A, while also supplying folate, potassium, fiber, and calcium.
Florida’s subtropical climate with moderate temperatures, abundant rainfall, plenty of sunshine and unique sandy soil help grow the sweetest and juiciest grapefruit in the world. There are three different colors of grapefruit; white, pink, or red depending on the pigmentation in the fruit. Grapefruits also range from sweet to sour depending on variety. The peak season is November through May.
Grapefruits are a hybrid fruit. The grapefruit was created by crossing a pummelo and an orange. The grapefruit name was coined because the hybrid fruits hung together in clusters on trees like large clusters of grapes.
For more information on Florida grapefruit please visit: https://www.floridacitrus.org/grapefruit/about-grapefruit/
Recipe: Pink Grapefruit Dessert Bars
These pink grapefruit bars are the perfect mix of sour and sweet in every bite!
Recipe from Garlic & Zest: Pink Grapefruit Dessert Bars – Garlic & Zest (garlicandzest.com)
- ½ cup butter at room temperature
- ½ cup sugar
- 1 cup all-purpose flour
- ⅛ teaspoon salt
for grapefruit filling
- 2 large eggs
- ¾ cup sugar
- 3 tablespoons all-purpose flour
- 1 grapefruit zested
- ¼ cup grapefruit juice squeezed from the grapefruit you just zested!
- Powdered sugar for dusting
Set rack in the middle of the oven and heat the oven to 350 degrees. Prepare an 8×8 inch baking pan using Smitten Kitchen’s “sling” method. Cut 2 pieces of parchment the same width as the bottom of your pan, but longer on each end so that when you lay the parchment in the pan, extra parchment paper hangs over both sides. Lay the other piece of parchment going in the opposite direction of the first.
Beat together the butter and sugar on high speed until light and fluffy, about 3 minutes, scraping the sides occasionally. Add the flour and salt and mix on low speed until combined. Transfer the dough to the bottom of the pan and use your fingers to press it evenly into the space.
Bake the dough until lightly browned about 15-18 minutes. Remove from oven and set aside.
Meanwhile, make the filling. In a medium bowl add the eggs and sugar. Whisk vigorously for about 1 minute until slightly thick. Add the flour, grapefruit juice and zest. Whisk well and pour the filling over the warm baked crust.
Bake until lightly browned on top and no longer jiggly in the center, about 18-20 minutes. Cool completely in the pan. Lift the parchment paper and transfer the cookie to a cutting board. Use a long, thin knife to cut the bar into 16 squares.
Store in a airtight container, separating layers with a piece of parchment or wax paper — so they don’t stick together.