Hey chefs, can you use the zest from grapefruits to flavour and cook with?
How come I never see it called for or used?
(I’m thinking of substituting it for lemon zest in cupcakes, by the way.)
I have a really good recipe for tilapia that calls for shallots, grapefruits and grapefruit zest. I like the flavor it imparts and personally I think it will make a good substitute for lemon zest.
Absolutely. I’ve used it a couple times. It’s just less common since grapefruits are as universally-liked as lemons.
I keep intending to try making “Squirt” bars by adding some grapefruit juice and zest to lemon bars, but have yet to try it.
I like to triple the lemon zest in my cupcakes. Because I love the zingy lemony taste.
So I made the icing with grapefruit juice as the liquid and grapefruit zest mixed in.
Tres Yum!
Absolutely. It’s essential in the grapefruit Hollandaise sauce I make and works as well as any other citrus zest in other emulsion sauces, like buerre blanc.
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