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Japanese Jellied Grapefruit and Wild Grape Fruit Wedges | Cooking Kind

Japanese Jellied Grapefruit and Wild Grape Fruit Wedges

We love brunches! Partly for their timing as late breakfast, but mostly for the creativity which it allows. Brunch dishes can be easily prepared in advance.  Brunch makes it possible to cook a large elaborate meal and still be able to sit an share the meal with your friends. For a special touch at Kerry’s birthday brunch I made this amazing recipe from Kansha by Elizabeth Andoh.  Kansha is a vegan Japanese cookbook with beautiful pictures and excellent descriptions.  IMG_0622IMG_0548IMG_8974We harvested these delicious wild grapes, juiced them in our slow juicer and made half the recipe with grapefruit juice and the other with wild grape juice.  Always be careful when finding food in the wild!  Grapes have many lookalikes, there was one in the same area as these.  I had to be thoughtful and deliberate making sure I only picked the grapes.  One way to help identify grapes is that the underside of their leaves are a powdery whitish green color.   Please do not use these photos to identify wild grapes.IMG_8983IMG_0544 This recipe is a bit complicated, but they add excitement to your meal and kids love it! IMG_0624Japanese Jellied Grapefruit and Wild Grape Fruit Wedges

3 ruby red grapefruits
4 teaspoons agar powder
4 tablespoons sugar
2 cups water
1 cup grapefruit juice
1 cup wild grape juice (fresh grape, beet or carrot would work)

Cut the grapefruits in half through the stem end. Carefully by hand remove the grapefruit segments and as much pith as possible, while preserving the integrity of the grapefruit peel. Juice from the segments of grapefruit as well as the grapes, reserve separately.

Place the hulled out grapefruit halves in a pan so they are stable and ready to have the gel poured into them. We used a large texas sized muffin tin. You could put sugar in the bottom of the pan so the grapefruit halves rest securely.

In a small sauce pan combine 2 teaspoons of agar powder, 2 tablespoons of sugar and 1 cup of water stir well and cook on low until all is dissolved.

To the dissolved water, sugar and agar add 1 cup of strained grapefruit juice. Cook on medium while stirring for 2-3 minutes until slightly thickened. Remove from heat.

Pour or ladle grapefruit mixture slowly into 2 of the grapefruit halve all the way up to the rim.

In 2 other grapefruit halves pour the grapefruit mixture halfway up the grapefruit.

Pour any remaining grapefruit mixture into a glass container to be eaten later.

In a small sauce pan combine 2 teaspoons of agar powder, 2 tablespoons of sugar and 1 cup of water stir well and cook on low until all is dissolved.

To the dissolved water, sugar and agar add 1 cup of wild grape juice. Cook on medium while stirring for 2-3 minutes until slightly thickened. Remove from heat.

Pour the wild grape mixture slowly into the center of the grapefruit halves that were only filled halfway with the initial grapefruit mixture and allow the wild grape mixture to fill that grapefruit half up to the rim.

Pour or ladle wild grape mixture slowly into the 2 empty grapefruit halves all the way up to the rim.

Pour any remaining wild grape mix into the glass container you poured the grapefruit mix into for a cool looking treat later.

Using a toothpick, remove any bubbles or foam from the tops of the filled grapefruit halves.

Let the grapefruit halves rest for 30 minutes at room temperature. Then refrigerate for 1 to 24 hours.

Once they are fully set, trim the peel so it is flush with the jelled fruit. Then cut each half into thirds.

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4 Thoughts on “Japanese Jellied Grapefruit and Wild Grape Fruit Wedges

  1. Those look really cool!

  2. Pure brilliance!

  3. Rita Catrambone on November 10, 2013 at 3:04 pm said:

    They looked beautiful on the table and fun to eat. A perfect brunch dish. I enjoyed them. Could you try some that are sweet too? Then some would be tart and sweet.

  4. Beth and Dyana – Thank you!

    Rita – We are going to work on different fruit juices and sweeter versions, and you will taste them!

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