More ways to use grapefruit

Grapefruit Meringue Slice

In a saucepan, melt together 75g butter and 3 tablespoons honey. Remove from the heat, add ½ cup rolled oats, ½ cup desiccated coconut, ½ cup flour, zest of 1 lemon, and ½ teaspoon baking powder. Press into a 20cm x 25cm lined tin, bake at 180C for 12 minutes. Make topping: in a bowl, whisk together 3 egg yolks, ½ cup grapefruit juice, ⅓ cup flour and ⅓ cup sugar. Whisk 3 egg whites with 2 tablespoons sugar and fold this through the first mixture. Pour this over the pre-baked base and cook for 15-20 minutes until just set. Cool, then cut into 12 squares.

Grapefruit Whey Soda

Squeeze 600ml grapefruit juice. Put into a 1-litre bottle. Add 1 cup non-chlorinated water, 3 tablespoons cultured whey (strained from natural unsweetened yoghurt), and a pinch of salt. Secure the lid and shake gently to combine. Leave at room temperature for 2-3 days until small bubbles form. Open the lid morning and evening to release any built-up pressure. Once the juice is slightly effervescent, transfer the bottle to the fridge. Consume within 1 week.

Dried Grapefruit Slices

Use a mandoline or sharp knife to thinly slice 3-4 grapefruit, about 2mm thick. In a single layer on dehydrator racks, dehydrate for 8-10 hours until dry. Or use the oven, heated to 50C set on fan bake. Evenly space the trays of sliced fruit in the oven. Wedge the handle of a wooden spoon in the door to maintain airflow, and leave to dry. Flip the fruit after 4 hours and continue to dry for another 4-6 hours. Store in an airtight container and use within 2 months – these make great cake decorations, or add to mulled wine.