One of my favourite things to do with pink grapefruit is to simply sprinkle some sugar, nutmeg and orange liqueur (optional, but cointreau and triple sec isn't bad) on top of each grapefruit half then grill (broil) until it browns a bit. Goes great with just some plain natural yoghurt.
Alternatively there is:
Pink Grapefruit Granita
1 1/3 cups water
2/3 cup sugar
2 cups pink/ruby grapefruit juice, strained
Place the water and sugar in a small saucepan over low heat and stir until sugar is dissolved. Set aside to cool. Place the juice and sugar syrup in a jug and stir to combine. Pour into a metal tray, place in the freezer and leave for 4 hours or until set.
To serve, rake the granita with a fork and spoon into chilled bowls.
Chicken Salad with Grapefruit and Pistachios
4 skinless chicken breast fillets (200 g/7 oz each)
80 ml (1/3 cup) extra virgin olive oil
1 lemon, sliced
freshly ground black pepper
10 g (1/2 cup) fresh flat-leaf (Italian) parsley leaves
10 g (1/4 cup) fresh mint leaves
65 g (1/4 cup) pistachios, roughly chopped
½ red onion, finely sliced
2 grapefruit, segmented
250ml plain yogurt
2 tbsp Olive oil
1 tbsp lemon juice
salt and fresh ground black pepper
Slice each chicken breast into three escalopes. Put the chicken escalopes on a chopping board, put a freezer bag over them and pound them with a mallet or rolling pin until they are about 5 mm (1/4 inch) thick.
Place the chicken escalopes in a flat ceramic dish and pour 60 ml (1/4 cup) of the olive oil over them. Distribute the lemon and pepper over the chicken, cover and marinate in the fridge for 30 minutes.
Heat a large frying pan over a high heat for 2 minutes. Remove the chicken from the marinade and sprinkle it with sea salt. Cook in the pan for 1 minute each side or until cooked through and golden.
Toss the herbs with the pistachios, onion, grapefruit and remaining olive oil, then season well. Divide this among four plates and top each with three pieces of chicken. Whisk dressing ingredients together.
Serve with dressing on the side. Serves 4