Magazine article Sunset

What's in Season? Grapefruit: Make It Tonight Southeast Asian Grapefruit and Shrimp Salad Serves 4 / 30 Minutes

Magazine article Sunset

What's in Season? Grapefruit: Make It Tonight Southeast Asian Grapefruit and Shrimp Salad Serves 4 / 30 Minutes

Article excerpt

CHOOSING

Fruit should feel heavy for its size and have taut skin. Pink to red varieties tend to be the sweetest, but low-acid hybrids like Oroblanco and Melogold can be sweet too.

STORING

Chill whole fruit in the crisper up to 3 weeks. Chill segments up to 2 days and juice up to 1 week; freeze zest up to 1 month.

SEGMENTING

With a serrated knife, cut peel and outer membrane from grapefruit. Cut between inner membranes and fruit to release segments

1. Combine lime juice, fish sauce, cilantro, mint, and ginger in a large bowl

2. Split shrimp in half lengthwise, then add to bowl and gently toss with dressing to coat. 3. Spoon grapefruit segments into a wide, shallow serving bowl, using a slotted spoon. Pour 1/4 cup grapefruit juice into bowl with shrimp. Add sambal to taste, gently mixing to combine (save remaining grapefruit juice for another use). 4. Spoon shrimp and dressing onto fruit Add watercress and gently toss. *find sambal badjak, a sweet-spicy Indonesian condiment, in the international foods aisle. …

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