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Nick Koon / MCT

The scent of grapefruit (preferably pink or red) has become increasingly popular.

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  • Grapefruit granita Serves 6 This version of grapefruit granita uses fresh segments as garnish. The granita itself can be frozen up to two weeks in advance; re-scrape just before serving. From “The Sunset Cookbook” (Oxmoor House). INGREDIENTS 3 pink grapefruit (10 to 12 ounces each), cut into segments, juice reserved 4 cups (1 quart) store-bought grapefruit juice 2/3 cup sugar INSTRUCTIONS

    Coarsely chop grapefruit segments. Cover and chill until ready to use. In a large bowl, stir fresh grapefruit juice, store-bought grapefruit juice and sugar until sugar dissolved. Pour into a 9- by 13-inch metal baking pan, cover with plastic wrap and freeze until solid, at least 4 hours.

    When juice mixture is frozen, quickly scrape with a fork to break it up and form fluffy crystals. Scoop granita into wineglasses or bowls.

    Top with reserved grapefruit segments and serve immediately.

Sniff, sniff; that must be grapefruit!

Published: Wednesday, Dec. 11, 2013 - 11:09 am

It’s not your imagination; the scent of grapefruit is everywhere.

Besides being a favorite flavor for citrus lovers, grapefruit is a popular alternative scent to traditional citrus fragrances such as lemon, lime and orange.

For example, Method’s all-purpose natural surface cleaner uses pink grapefruit scent. Williams-Sonoma also uses pink grapefruit — or if you prefer, the French pamplemousse rose — for its Essential Oils all-purpose cleaner, hand lotion, hand soap and dish soap. Grapefruit candles are almost as common as the real fruit.

Grapefruit also provides the right fruity note for Clinique’s new Calyx perfume. Clinique describes Calyx as, “An exhilarating scent that is sparkling and fresh. Energizing and audacious, it uplifts the mood and is ideal for the fragrance connoisseur who appreciates the fresh distinction of this unique and highly acclaimed scent.”

See what grapefruit can do?

For folks who would rather eat their grapefruit, we have plenty of ideas in today’s Food & Wine section. (Read it at http://bit.ly/1e5HgJi )

Here’s a classic bonus recipe: Grapefruit granita. It’s a perfect palate cleanser for heavy winter meals and can be made without an ice cream or sorbet maker. Garnished with fresh grapefruit segments, it smells as good as it tastes.


Call The Bee’s Debbie Arrington, (916) 321-1075. Follow her on Twitter @debarrington.

Read more articles by Debbie Arrington



About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
cmacias@sacbee.com
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
apierleoni@sacbee.com
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
brobertson@sacbee.com
(916) 321-1099
Twitter: @Blarob


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Note: The Appetizers blog switched blog platforms in August 2013. All posts after the switch are found here. Older posts are available using the list below.

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