Pink grapefruit jelly with segments and almonds in honey recipe

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The first thing you need to do here is buy a lot of pink grapefruits. Unless you’re at a farmers’ market this might seem a bit extravagant, but it’s really not if you utilise every bit of the fruit by dehydrating the skins. I have a very old tabletop dehydrator with lots of layers, which I use to dry as many citrus skins as I can. When they are totally dry I put them in the food processor and pulverise them into a powder which I add to cereals or cake batters to fantastic effect. Anyhow, back to this dish: I love the freshness and mouthfeel of jellies and would happily have this as a special dessert on any occasion, perhaps with a little almond yoghurt cream.

  • Yield: 8 to 10 Servings


  • 9 pink grapefruit
  • 50 g raw honey
  • 24 g gelatine powder
  • Thinly sliced mint, to serve
Almonds in Honey
  • 1 cup (80 g) flaked almonds
  • 2 tablespoons raw honey
How to Make It
  1. Peel 7 grapefruit and use a small sharp knife to remove the white pith. Roughly chop up the fruit, discarding any seeds, and place in a high-powered blender. Turn to high and blend as smooth as possible.
  2. Place 1 litre of the blended grapefruit and the honey in a saucepan over low heat until warm. Place the gelatine powder in a small bowl with 2 ½ tablespoons warm water, then add to the grapefruit mixture and stir until dissolved. Pour the jelly into a 1 litre capacity mould or two 2 cup (500 ml) capacity moulds. Refrigerate for 3 hours or overnight until set.
  3. Meanwhile, for the almonds in honey, preheat the oven to 180°C (fan-forced).
  4. Place the almonds on a baking tray lined with baking paper and drizzle with the honey. Bake for 10 minutes, then turn tray around and bake another 5 minutes or until evenly golden. Remove and stand the tray on a wire rack until the almonds are cool and crisp.
  5. When cold, coarsely break up and store in an airtight container until ready to serve.
  6. To serve, unmould the jelly onto a large serving plate. Segment the remaining grapefruit and serve with the jelly, scattered with mint and the broken almonds in honey.

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