Sigona’s Grapefruit White Balsamic Recipe Roundup
Our Grapefruit White Balsamic sparkles with crisp, clean citrus flavor. It has a perfect balance of acidity and natural sweetness. Try this amazing balsamic in dressings paired with fennel, or get fancy and make a white balsamic grapefruit granita or sorbet. It’s even delicious in cocktails or shrubs.
NOTE: Kumquats and Mandarinquats are available seasonally, usually around January.
Avocado Salad with Shrimp, Citrus and a Sweet Balsamic Vinaigrette
Light and flavorful, this salad will help keep your “New Year, New You” resolution intact. The peel of mandariquats is all edible, so all you simply need to do here is slice them and you’ll be set. Adapted from Uncommon Fruits and Vegetables. Serves 4.
Ingredients:
- 1 ½ Tbsp golden raisins (look for them in our dried fruit & nuts section)
- 1 Tbsp Sigona’s Balsamic (Mix it up! Try Sigona’s Grapefruit White Balsamic, Sigona’s Satsuma Vanilla Balsamic or Sigona’s Tangerine Balsamic.)
- 3 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
- 1 Tbsp water
- A pinch of salt, or to taste
- 4 to 5 kumquats or mandarinquats (the peels of both are edible)
- 1 head of Butter or Boston lettuce, rinsed and dried
- 1 large avocado
- 16 or 20 large, tail-on cooked and cleaned shrimp (remove tails if desired)
- Black pepper, to taste
Directions: In a small (non-aluminum) saucepan, mix together the raisins, vinegar, oil, water and salt. Simmer for one minute. Cover and let stand until serving time.
Thinly slice the kumquats or mandarinquats on the bias; remove any seeds. Set aside.
Half the avocado and remove the seed. Use a large spoon to remove the fruit from the peel then slice the halves, on a slant, into about 8 slices each.
Arrange the lettuce on 4 salads plates. Add on a layer of kumquats or mandarinquats, then gently lay about 4 slices of the avocado atop the citrus on each plate. Top each dish with 4 or 5 shrimp.
Heat the dressing, stirring. Drizzle over the salads. Season with a bit of black pepper. Serve at once.
Grapefruit & Greens Salad with Avocado, Pistachios and a Grapefruit Vinaigrette
This is a cheerful salad for winter. The a tangy pink grapefruit awakens the palate while the dried cranberries and pistachios add more layers of flavor, interest and delight to the dish. Leave off the cheese if you wish. Adapted from The Olive Oil and Vinegar Lover’s Handbook. Serves 4.
Vinaigrette:
- 3 Tbsp Sigona’s Grapefruit White Balsamic
- 1 Tbsp minced shallot
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
- Salt and pepper, to taste
Salad:
- A mix of spinach and arugula, a generous handful per serving
- 2 medium avocados, peeled, pitted and sliced lengthwise
- 2 to 3 Rio Star grapefruits, peel and pith sliced away, fruit supremed* or sliced into rounds
- About 1/3 cup pistachios
- About 1/3 cup dried cranberries
- Shaved Parmigiano Reggiano, optional
Directions: For the vinaigrette, whisk the balsamic, shallot, Dijon and honey together in a bowl. While whisking, drizzle in the olive oil, mixing until emulsified. Season to taste with salt and pepper.
In a large serving dish or on individual salad plates, arrange the greens with a few slices of avocado and grapefruit supremes or slices in an attractive pile. Sprinkle with the pistachios and cranberries, then top with Parmigiano Reggiano shavings, if using. With a light hand, drizzle a little of the vinaigrette on the salad/s. Serve remaining vinaigrette on the side.
*Supreming citrus: It takes time and patience, but is well worth the effort! To do this, cut the top and bottom off of your citrus fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of white pith from the fruit so no white remains. Then, working over a bowl to catch the juices, slice closely along the sides of each membrane to neatly remove the citrus segments in between. And there you have it!
Grapefruit-Infused Balsamic Shrub
What’s a shrub? It’s a vinegar-based drink made by soaking fruit in drinking vinegar for a couple days, straining and mixing it with something fizzy, such as club soda or sparking water, and maybe a little simple syrup. However, using Sigona’s infused balsamics makes the process less of a waiting game! Our balsamics are already full of flavor so the process takes minutes instead of days. Stirring in liquor is up to the individual (we recommend vodka or gin). This makes enough shrub base to serve 2.
Ingredients:
- 2 jiggers Sigona’s Grapefruit White Balsamic (6 tablespoons)
- Half a pink grapefruit, sliced into supremes* (save the rest for garnish)
- Simple syrup, to taste**
- Ice
- Club soda or sparkling water, as needed
- Garnishes: rosemary sprigs, grapefruit slices
- Optional: Add liquor as desired, such as vodka or gin
Directions: Add the balsamic to a bowl or medium glass measuring pitcher.
*To supreme citrus: Cut the top and bottom off the fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of white pith from the fruit so no white remains. Working over a bowl to catch the juices, slice closely along the sides of each membrane to neatly remove the citrus segments in between.
Add the grapefruit supremes to the balsamic and use a muddler to lightly mash them for a few seconds. Refrigerate for at least 30 minutes then strain; discard the muddled fruit.
To concoct the drink, add ice to an 8 oz. glass. Add 1 jigger (9 tsp) of the balsamic, the simple syrup if using (start with 1/2 tsp) and top with club soda. Garnish with a sprig of rosemary and a half-slice of grapefruit.
**To make simple syrup: Combine equal parts sugar and water in a saucepan. Bring to a boil, stirring, until sugar has dissolved. Allow to cool to room temperature or chill in the fridge before using.
