Grapefruit Oil

By Molly O’Neill

Published October 5, 1991

Total Time
5 minutes, plus 3 days' stand
Rating
3(6)
Comments
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Ingredients

Yield:Two cups

  • ¼ cup minced grapefruit peel (see note)

  • 2 cups canola, grapeseed or safflower oil

Ingredient Substitution Guide
Nutritional analysis per serving

242 calories; 4 grams monosaturated fat; 20 grams polyunsaturated fat; 2 grams saturated fat; 27 grams fat

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the grapefruit peel with the oil and let stand, covered, at room temperature for 3 days; strain. The oil can be covered and stored at room temperature for up to 6 months.

Tip

  • Use a very sharp knife to remove the outer peel of the grapefruit, avoiding the white underskin, which will make an acrid oil. Lemon, lime, orange or tangerine peel can be infused for different flavored oils.

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3 out of 5
6 user ratings
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