Last Wednesday I battled through the rush hour commute to attend an event in association with Florida Grapefruit. In attendance was Nancy, the face of Florida Grapefruit from the US, and Lisa Faulkner (of Celebrity Masterchef fame) the face of Florida Grapefruit in the UK.
I was slightly apprehensive as I don't like really sour grapefruit that turns you into a gurning champion with one bite. However, I need not have worried at all! The grapefruit was delicious, with some tang, but also lovely and sweet. It was a total revelation! I was lucky enough to be able to take half a dozen of them home with me and my family loved them. I can't wait to get some more and create some recipes using them. I'm sure we will be featuring them on the Meal Plan at ours in the future.
Lisa was truly lovely and talked us through how to segment a grapefruit and also showed us how to prepare the starter and dessert from our lunch menu. I had a great chat to Lisa during and after the lunch, she is so down to earth and got on really well with us all.
If you would like to know more about Florida Grapefruit and try out some delicious recipes, head over to their Facebook Page.
We were treated to a delicious 3 course light lunch. Here are the recipes, reproduced with permission:
Salmon with Cucumber, Chive and Florida Grapefruit Dressing
400g salmon fillet skinned, pin boned and sliced as thinly as possible
1 Florida grapefruit
80ml extra virgin olive oil
40ml white wine vinegar
1 Tblsp chopped fresh chives
1 cucumber. sliced into thin ribbons
Segment the Florida grapefruit then and dice up the segments finely. In a bowl, mix the oil and vinegar, then season. Add the chives. Arrange the salmon, cucumber and Florida grapefruit on a plate and pour over the dressing.
Smoked Chicken, Avocado and Florida Grapefruit Salad
4 little gem lettuces2 smoked chicken breasts
2 Florida grapefruits
1 red onion
2 large ripe avocadoes
4 tbsp rapeseed oil
3 tbsp. Florida grapefruit juice
1 tsp Dijon mustard
1 red chilli, finely diced
Salt and freshly ground black pepper
Coriander leaves to serve
Trim the base from the lettuces. separate the leaves, discarding any discoloured outer ones, wash and pat dry then tear into smaller pieces.
Peel, halve and slice the onion into thin half moons.
Peel and segment the Florida grapefruit over a bowl to catch any juice and reserve this for the dressing. Cut the segments in half.
Make the dressing:- combine the rapeseed oil, 3 tbsps of the Florida grapefruit juice with the mustard, salt, pepper and chilli then whisk together.
Taste and add more juice or seasoning if necessary. Set aside.
Shred the chicken breasts into bite size pieces. Cut the avocados in half, remove the stone and skin and dice the flesh. Put a tablespoon of the dressing in a bowl and toss the lettuce through it.
Add the avocado, onion, Florida grapefruit and chicken and gently combine.
Victoria’s Florida Grapefruit, Honey and Ginger Cheesecake
1 Florida grapefruit
200ml whipped cream
200g mascarpone cheese
2 tsp. gelatin powder
1 tbsp. grated ginger (in syrup)
100g caster sugar
3 tbsp. honey
For the base: 100g digestive biscuits 40g melted butter
To serve: 1 Florida grapefruit (segmented) 2 tbsp. icing sugar Glace grapefruit peel Strawberry slices
Mix butter with biscuit crumbs. Press onto the base of 7cm. rings. Chill.
Dissolve gelatin in hot milk.
Whisk cheese, ginger, honey, sugar and dissolved gelatin till smooth. Add in the Florida grapefruit. Fold in whipped cream. Mix well. Spoon mixture into the biscuit based rings. Chill for 2 hours
To serve, remove the cheesecake from the ring. Decorate with glace grapefruit peels. Glaze the Florida grapefruit segments with honey.
Arrange the Florida grapefruits and strawberries on the side. Dust with icing sugar.
Many thanks to Florida Grapefruit for a fabulous day, treating me to a delicious lunch, and for reimbursing my travel expenses for the day.