Tag Archives: Grapefruit

Fruit Cocktails by Wataru Matsumoto 11: grapefruit

Service: very professional and friendly.
Facilities: great washroom, great cleanliness overall.
Prices: reasonable, good value.
Strong points: Fruit cocktails. Cozy and a comfortable, for ladies and gentlemen alike.

This is the eleventh recipe of a (hopefully long) series of cocktails concocted by Wataru Matsumoto, owner/bartender at BOTANICAL (Comfort bar) in Shizuoka City.
No worries about copyrights as Mr. Matsumoto is only too happy to share his secrets!


-1 Whole grapefruit
-Fresh whole rosemary: 1 sprig
-Vodka: 3 measures (will need only 1 for the cocktail itself!)


-Let rosemary soak into vodka for a good hour before usage.

-Cut grapefruit in half. Cut out the core (bitter!). Press grapefruit juice out.

-Pass fresh rosemary along the rim of a large glass. Pour some salt on a plate and coat the rim of the glass with the salt. You couls also first grind salt and fresh rosemary in mortar with a pestle first and coat the glass with the mixture!

-Drop a large sphere of ice inside the glass.

-In a stir glass pour the grapefruit juice and 1 measure of rosemary vodka. Stir. pour over ice into the glass.


-Great and refreshing in summer! Perfect as an aperitif, too!

BOTANICAL (Comfort Bar)
420-0082 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-13, Shade Bldg, 1F
Tel.: 054-221-8686
Opening hours: 17:00~01:00
Closed on Mondays.
Credit Cards OK

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
-Drink Lovers of The World:
5 Star Foodie Culinary Adventures; Warren Bobrow; Tokyo Terrace; Chez What?
Pran Gravy Kadai Curry; My Kitchen Treasures; Indulge Inspire Imbibe; Simple Math Bakery; Cheap Ethnic Eatz; Taste With The Eyes; Jacob’s Kitchen; The Pink Apron; Kopiatse…To Greek Hospitality; Zomppa; The Baking Barrister; The Witchy Kitchen; What’s Cooking Italian Style Cuisine; Nirmala’s Cooking Corner; Ancient Fire Wines; The Ardent Epicure

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Shizuoka Gourmet

Japanese Cuisine: Scallops & Grapefruit

The Japanese will often combine seafood and fruit in simple and beautiful recipes. Not to mention they are also very healthy!
How about this one:

Scallops and Grapefruit!

INGREDIENTS: For 5 people

-Scallops: 5~10 (depending on size. Use fresh raw ones, please!)
-Grapefruit: 1
-Wakame seaweed: as appropriate
-Trefoil: 1 bsmall bunch (or any suitable green leaf vegetable)
-Lemon juice: 2 tablespoons
-Sugar: a little
-Salt: a pinch
-Light soy sauce: a little
-Olive oil (EV): 4 tablespoons


-Cut each scallop across the width into 2 or 3 slices. Heat some water to which you have added a little salt and Japanese sake (not included in ingredients). Dip the sliced scallops in it for a short time and drain them.

-Cut the wakame seaweed into 2cm wide strips. Drop them in the hot water used for the scallops. Let them warm up, take them out and drain them.

-Drop the trefoil in above hot water and leave theminside for 30 seconds. Take out. Drain thoroughly and cut into 2~3 cm long pieces.

-Peel the grapefruit and cut wedges into 2 or 3 bits.

-In a bowl, drop the lemon juice, sugar, salt, light soy sauce and mix well. Add olive oil little by little mixing all the time.

-I serving plates, arrange the scallops, wakame, grapefruit, trefoil in that order twice (look at picture above).

-Pour the dressing from the side.

Enjoy this simple appetizer with white wine or Japanese sake!

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Grapefruit Chiffon Cake


As promised, here is another version of the American Chiffon Cake:
Grapefruit Chiffon Cake!

INGREDIENTS: For a 20 cm wide mold
-Eggs (L Size):
Whites: 5
Yolks: 4

Ruby: 1
White sugar: 2 large tablespoons

Powder ingredients:
Flour: 100 g
Baking powder: 4 g
White sugar: 60 g
Salad oil: 70 ml
Salt: half a small teaspoon
Dry coconuts flakes: 2 large tablespoons

Oven temperature:
160 degrees Celsius for 45~50 minutes

-Take out the flesh of the grapefruit. In a bowl add the sugar and heat inside a microwave oven for 3 minutes. The sugar will take the acidity off the grapefruit.

-Let cool down to room temperature. Accelerate the process by putting the recipient into a larger one half filled with ice water.

-The egg yolks (4) and egg whites (5) should be inside two different bowls. Put the bowl containing the egg whites inside the freezer for enough time to chill them

-Mix flour and baking powder in two steps. Add coconut flakes.

-The egg whites should be chilled enough after 5 minutes inside the freezer. They are bst when ice appears around the rim.

-Beat up the egg whites.
Halfway through add two thirds of sugar and continue beating.

-The meringue should show “horns”. Keep in mind that if the meringue becomes too hard, it will difficult to milk with something else!

-Put back the meringue into the freezer. Otherwise it will become sticky and runny.
Preheat oven to 160 degrees Celsius.

-Add salt and one third of the sugar to the egg yolks.
Beat slowly.

-The salt will help “whiten” the eggs after a few minutes and hold back the sweetness of the sugar.

-Baeting slowly all the time, add salad oil. Mix well. Add grapefruit. Mix well.

-Last add flour, baking powder and coconut flakes mixture. Fold in gently with saptula.

-Add half of the meringue and mix well.

-Once well mixed, add second half of mringue and mix. This way will prevent any mistakes!

-Pour in the cake mixture into the mold.

-Insert a long stick inside the mixture and turn around 10 times to ensure than no bubbles will break the surface of the cake while baking!

-Bake in oven at 160 degrees Celsius for 45~50 minutes. Insert a stick in the cake if you are not sure it is completely cooked. If the stick comes out clean, the cake is ready!

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Easy Summer Salad: Zucchini, Grapefruit & Dill Salad


As I said before, Summer comes with all kinds of fruit and vegetables that can be combined into simple and refreshing salads. They are welcome at home and summer parties.
To be enjoyed with all kinds of ades (for the kids?) or white wines (including the bubbly ones). In Japan, sake of course!

Easy Zucchini, Grapefruit & Dill Salad

Ingredients: For 2 people
-Zucchini: 1 preferably green, but yellow would be intereesting (or even a combination of the two!)
-Grapefruit: hal a fruit
-Dill: 5=6 sprigs
-Olive oil (EV): half a large tablespoon
-Fresh cream: 1 nad hal large tablespoons
-Salt and white pepper (to taste). One may add (up to a point) other spices including chili pepper! One may use ground black pepper instead of white pepper for better effect!

-Cut extremities of zucchini and discard. Cut into very thin slices. Warap inside cellophane paper and leave in microwave oven for 2 minutes. Cool and then chill. Discard water.

-Extract flesh out of grafruit and cut wedges into small bits.
Separate “leaves” from dill sprigs as finely as possible.

-In a bowl, pour oil, salt, fresh cream and mix. Add dill and mix. Add zucchini and grapefruit.
Arrange into individual dishes as delicately (lovingly?) as possible. The visual effect is most important!

I leave to you as to which variation you might tempted to try!

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Easy Summer Salad: Grapefruit & Avocado Salad


Summer comes with all kinds of fruit and vegetables that can be combined into simple and refreshing salads. Moreover, they make for healthy snacks for the family and summer parties.
To be enjoyed with all kinds of ades or white wines (including the bubbly ones). In Japan, sake of course!

Simple Grapefruit & Avocado Salad

Ingredients: For 2 people
-Grapefruit: 1 large, sanguine type preferable
-Avocado: 1 large. Choose it soft, but firm enough to be cut
-Salt: a pinch (to taste)
-Ground pepper (to taste)
-Lemon juice
-Olive oil (EV): 1 large tablespoon

-Peel grapefruit and extract the “meat” carefully the wedges over a bowl. Cut the wedges into bite size pieces and drop them in the bowl where they will be kept with any juice that has flowed from them.

-Cut Avocado in two, discard the large seed, peel and cut into bite-size pieces. Add some lemon juice to them to preserve colour in a separate bowl.

-Add Avocado to grapefruit. Add salt, ground pepper and olive oile. Mix well but as delicately as possible.

-Serve in individual plates with all the “juice”. Add basil of other herb leaves for decoration and taste.

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