Grapefruit

Pink Grapefruit, Prawn Salad

Serves 4 Ingredients Method

1 small Iceberg lettuce, cut into 8 thin wedges

3 Pink Grapefrui, peeled and divided into segments (with pith removed)

1⁄2 Cucumber, thinly sliced

12oz peeled prawns

4 tblsp Greek yogurt

1 tblsp white wine vinegar

1 tblsp orange juice

2tblsp chopped fresh mint Salt and freshly ground black pepper

Sprigs of fresh mint to garnish

 Arrange the wedges of lettuce on a salad platter; arrange the Grapefruit segments, sliced cucumber and peeled prawns between the lettuce. Mix the yougurt with the wine vinegar, orange juice, mint and salt and pepper to taste. Spoon the prepared dressing evenly over the salad. Garnish with sprigs of mint and sprinkle with a little Paprika if liked.



Grapefruit, Ham and Apple Salad

Serves 4 Ingredients Method

Finely shredded lettuce.

Peeled segments of 3 Grapefruit

4 thick slices of Ham, cut into strips

4 tblsp of Mayonnaise

2 tblsp of single cream Juice and grated rind of

1⁄2 a lemon Salt and freshly ground black pepper

1 eating Apple, cored and finely chopped

Ground nutmeg

 Arrange a bed of shredded lettuce on 4 plates. Arrange Grapefruit segments and strips of ham on top. Mix the Mayonnaise with the cream, lemon juice and rind, salt and pepper and chopped apple. Spoon over the salad and sprinkle with ground nutmeg.



Grapefruit Honeycomb

Serves 6 Ingredients Method

3 Eggs, separated Finely

grated rind and juice of one Grapefruit

1⁄2 oz powdered gelatine

3oz castor sugar

6 tblsp double cream

3⁄4 pt of creamy milk

 Put the egg yolks into a basin with the finely grated grapefruit rind, 1⁄2 oz of powdered gelatine, sugra and double cream. Beat together. Heat the milk to just below boiling point and whisk onto the egg yolk mixture. Pour into the top of a double saucepan and stir over a gentle heat until you have a smooth, creamy custard. Stir in the Grapefruit juice and strain the custard into a bowl. Stiffly beat the egg whites, lightly but thoroughly into the custard. Pour into a 2pt dampened jelly mould and chill until set. When unmoulded, this pudding has a clear Grapefruit jelly top, a band of cream jelly in the middle and a honeycombed spongey base.