Consuming Passions - Worldwide Events Managers

Grapefruit Dressing

Serves: Makes a cup of dressing

Notes

The grapefruit is one of our newer fruits. It has only been around for a couple of hundred years, originating in the West Indies and it is a cross between the orange and the pommelo, another large citrus fruit. My favourite variety is the ruby grapefruit, with its pink flesh, which was discovered in Texas in the late twenties. One of the few places in the world where ruby grapefruit grows is Carnarvon in Western Australia, about 900 kilometres north of Perth. It is no wonder it is in great demand. It has a beautiful sweet flavour as it is or grilled for 4 or 5 minutes. It doesn’t need added sugar. It’s also great in salads and in salad dressings. I have borrowed this recipe from another grapefruit lover, chef Brian Ferguson.

Ingredients

• 2 ruby grapefruit (or other variety but ruby are best)
• 2 tsp horseradish sauce
• Good sized sprig fresh rosemary
• 1/2 cup virgin olive oil
• 2 Tbsp honey (I use red gum or leatherwood)
• Freshly ground black pepper

Method

Cut the top and bottom off one of the grapefruit and peel by cutting down right through to the flesh, cutting away the rind, pith and skin, following the line of the fruit. Then cut out the individual segments by cutting next to the membrane of each segment. In a bowl, mix the juice of the other grapefruit, the olive oil, honey, about a tablespoon of finely chopped rosemary, use only half a teaspoon), the horseradish sauce and black pepper. Mix well. Finally stir in the grapefruit segments. This beautiful, fruity salad dressing works particularly well with smoked fish.