Interested in participating in a bake sale to benefit Japan? Check out this thread to see if there’s one near you or to start one yourself!

Horray! Yesterday was the first day of spring. Here in Oregon the cherry blossom trees have been blooming for a couple of weeks and all of their other friends in arbor are sporting little green buds of promise. Warmer days will soon be ours!

In the meantime, this bright little number does just the trick to perk up your senses and please your tastebuds. This curd is perfect for folks who love tang, but perhaps not the sharpness of marmalade. Later this week I’ll post an accompanying recipe that pairs beautifully with this tasty vegan curd.

In the meantime, get segementing!

Sunny Grapefruit Curd

1/4-1/3 cup sugar (depending on desired sweetness)
2 tbsp. cornstarch
1 1/4 cup grapefruit juice (approximately 2 medium sized grapefruit)
1/4 cup grapefruit segments, roughly chopped

In a small pot, combine the sugar and cornstarch and mix until cornstarch has no clumps. Add the grapefruit juice and mix to combine. Stirring often, bring mixture to a boil and add the grapefruit segments. Lower heat to medium-low and stir in grapefruit segments, stirring continuously. Cook until mixture begins to thicken and coats the back of a spoon, about 5-10 minutes. Remove from heat and let cool completely.

Store curd in covered jars in the fridge for up to 1 month. It will become very thick when cold, so stir well before using.

Yields: 1 1/2 cups

Tagged with:

8 Responses to sunny grapefruit curd

  1. FoodFeud says:

    I love grapefruit and marmalade but have really only tried orange marmalade, which is too sweet for me these days. This sounds perfect, and so easy. Do you have any suggestions what to eat it with?

    • Kris says:

      Later this week I will be putting up a recipe for English muffins. It’s also great on toast (with a little Earth Balance!) and I’ve even been spreading it on rice cakes.

  2. Josiane says:

    Grapefruits and I never got along, but my mom loves them. That would be a nice little something to make and give her, maybe for Mother’s Day or something…

  3. KT says:

    I have to admit… the word “curd” incites a feeling of disgust in me that I can’t explain! I was so curious about your post and ready to be grossed out (although I can’t pinpoint WHY), but my-oh-my does this stuff look delightful! This tangy-sweet grapefruit spread on a bagel sounds delish. :) I always inexplicably lose my fine motor skills when trying to prepare or segment a grapefruit – perhaps this will be my ultimate challenge!! Nom.

    • Kris says:

      Ha! I totally get you. Curd leads to thoughts of curdling which leads to thoughts of nastiness. :) I assure you, it’s delicious and so simple! Well worth the shot.

      BTW, you only need a little bit of segmented grapefruit, so it’s a good way to start.

  4. Amy says:

    I generally get nervous about using cornstarch and was considering using agar agar instead, and also have arrowroot. Do you think either of those might work? I have a hard time getting cornstarch to be lump-free. Thanks for your help and your awesome blog!

    • Kris says:

      Agar would probably work, but you’d need to use considerably less so it doesn’t turn into gel candy. I find that mixing the cornstarch with the sugar keeps it from getting lumpy and it blends really well. You should also have good luck with arrowroot, with the same proportions.