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Two Must-Try Grapefruit Recipes

I’ve never met a citrus I didn’t like, but grapefruit is my particular favorite. You’d probably never think of Texas as the best place to get grapefruits, but trust me—Texas grapefruits, especially the Rio Star variety, are hands down the sweetest and most delicious grapefruits you’ll ever taste. (Sorry, Florida and California. It’s true.)

So in honor of my favorite citrus fruit and National Grapefruit Month, today I’m highlighting a couple of unexpected ways to cook with grapefruit!


First up is a tasty chicken dish that pairs grapefruit and cranberries in a sweet-tart sauce. You can find the full recipe and directions here, but I’ll show you a quick overview.

You’ll start by searing bone-in chicken breasts on the stove. This is what will give your chicken that lovely caramel brown color and crispy skin, even after baking with the cranberry-grapefruit sauce.

I got a gorgeous sear on my chicken in this Oster skillet. I only needed a quick spray of olive oil, shaving lots of unnecessary calories off the original recipe, which called for several tablespoons of both olive oil and butter.


You can see that the chicken browned up nicely, without sticking to the pan or burning.

In a separate pan, whole cranberry sauce, grapefruit juice, honey, cloves, grapefruit zest, and a couple more ingredients simmer together to make a fragrant sauce. Then the chicken bakes in the oven with the sauce and chunks of sectioned grapefruit.


It smelled so good when I took it out of the oven!

While the chicken finished baking, I sautéed some veggies in my new Oster skillet (after rinsing it off first). Again, I just needed a quick spritz of olive oil.


I made sure to use bamboo utensils so I wouldn’t scratch the nonstick finish.


The finished dish was packed with flavor and ended up being a hit with my family! This is a recipe I’ll definitely make again.

The next recipe I want to share with you is for a glazed grapefruit cake. You can find the original recipe here; but I decided to change it up a bit. I’m not exactly known around my house as a baker, but that didn’t stop me from diving into the deep end of the pool by attempting to make this recipe gluten-free and almost completely refined-sugar-free… the very first time I’d ever made it at all. But luck was on my side, and it turned out great!


I used a gluten-free flour substitute called Cup4Cup. It takes the guesswork out of gluten-free baking because you replace the regular flour in your recipe with the same amount of Cup4Cup, and that’s it!

As most good cake recipes do, this one required a lot of refined cane sugar—for the cake batter, the glaze, and the icing. I decided to swap out the cane sugar in the batter with coconut palm sugar (which gave my cake its brown color, in case you’re wondering!), and I used honey instead of cane sugar in the glaze. But I kept the confectioner’s sugar for the icing—there’s really no good substitute for that!


This handy kitchen tool looks like some kind of medieval torture device—but it’s actually called a citrus reamer. It was perfect for getting every last drop of precious juice and pulp from my grapefruit for the cake glaze!

I made one more ingredient substitution in this recipe, replacing canola oil with coconut oil. Even with all my substitutions, my cake baked perfectly in my new David Burke Kitchen cake pan. The color and bake were even, and the cake released from the pan like a dream.


This cake calls for a glaze made with fresh grapefruit juice and sugar (or in my case, honey) that gets brushed on while the cake is still warm in the pan. The glaze adds an extra punch of grapefruit flavor and makes the cake nice and moist.


Sliced up and served with fresh berries and milk (and iced coffee for this mom!), this grapefruit cake makes a tasty afternoon/afterschool snack that I loved sharing with my kids.


Besides, who could resist anything served with this darling ceramicware?


Whether you’re a die-hard grapefruit fan like me, or still on the fence about it, I hope you’ll be inspired to try these two dishes. They won over even my super-picky crew! Do you have a favorite grapefruit recipe? Tell me in the comments below! And don’t forget to visit the Cooking for Every Season board on Pinterest, where I’ve added lots more grapefruit recipes.





This month’s featured products:

REO 5” utility knife and 3” paring knife set, $6.99 (compare at $11.99); Oster 12-inch aluminum, nonstick frying pan, $12.99 (compare at $25); 6-pc bamboo utensil set, $4.99 (compare at $8.99); citrus reamer, $4.99 (compare at $12.99); David Burke Kitchen commercial weight square bake pan, $5.99 (compare at $12.99); American Atelier/Main Street Ceramic Co. “Berries” cow creamer, $9.99 (compare at $19.99); “Berries” ramekins, $5.99/set of 2 (compare at $9.99); “Berries” ruffle pie dish, $17.99 (compare at $39.99); “Berries” rectangular platter, $13.99 (compare at $29.99); 13-pc milk bottle beverage set, $9.99 (compare at $25).


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Dining and Kitchen, Gourmet Food, Product Highlights, Seasonal
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Anna Dineen

Meet the Contributor

My home Tuesday Morning location: Hillside Village Shopping Center in Dallas, Texas

My favorite Tuesday Morning department: Do I have to choose just one? Craft section and seasonal accents.

A little about me: I’m the gal who always has a project (or two or three!) going on, whether it’s crafting for fun, DIY home decor or even a little remodeling. I do everything but cook! I’m obsessed with great design, old houses, fabulous wallpaper, sushi and hoarding craft supplies — not necessarily in that order.

What I love to write about: I love sharing my favorite craft and home décor ideas on the Tuesday Morning blog … it doesn’t matter what kind of project I’m working on, I know I can find the perfect thing for it at my home Tuesday Morning!

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  1. Reply Shirlyn Allen

    I don’t know if you’d call this a recipe, it’s just how our Momma got us to eat more grapefruit from the trees in our yard. She would slice a ripe alvocado and then section a grapefruit from its membrain and put it on a serving platter alternating the slices. It looked good and tasted even better, then I served it to my children (who mostly just ate the grapefruit or the alvocado slices ) I didn’t mind more for me. I still serve it to my hubby and myself. Thanks for your ideas which I am going to try only I HAVE to use Arizona grown, especially if I can’t find a “Rio Star” at our neighborhood Sprouts or AJ’s to taste the difference. Shirlyn

  2. Reply Ann

    My tree outside is full of delicious grapefruit. I have just harvested others with lemons, oranges, and tangelos. My almond and apricot trees are in full bloom, as well. And I live in Arizona. We have wonderful citrus. It seems we are always left out, I can’t understand why. …

  3. Reply mary garant

    The grapefruit chicken dish and cake look delicious; however, where are the recipes?

    • Tuesday Morning
      Reply Tuesday Morning

      Please check out the links within the blog post for the recipe sources!