Seattle chefs and mixologists call on the sun-kissed fruit to brighten our overcast days.
Chef Jerry Traunfeld’s crab and avocado salad with grapefruit is a customer favorite. The grapefruit adds sweet and bitter notes, contrasting with the richness of the Dungeness crab (cooked and cracked in house!) and the avocado. Available as a starter or as a bar item during happy hour only. $12. Capitol Hill, 622 Broadway E; 206.324.1108; poppyseattle.com
Bartenders at Palace Kitchen know what’s up—and that’s just how they prefer to serve their grapefruit gimlet, a zesty spin on the lime-only classic. The simple recipe—composed of Absolut Ruby Red, lime, agave and muddled grapefruit—unabashedly spotlights the clean, bright flavor of grapefruit. $10. Downtown, 2030 Fifth Ave.; 206.448.2001; tomdouglas.com
Blind Pig Bistro
The fruit that accompanies chef Charles Walpole’s ricotta salata with Chioggia beets and watercress changes with the season, but he especially enjoys the bitter tones that grapefruit lends to the beets and peppery watercress. Locavores, take note: This is a farm-to-table wonder, with beets from Carnation-based Local Roots. $10. Eastlake, 2238 Eastlake Ave.; 206.329.2744; blindpigbistro.com
Fainting Goat Gelato
Fainting Goat Gelato offers a wonderfully aromatic pink grapefruit sorbetto. This simple blend of fresh grapefruit, Florida’s Natural ruby red grapefruit juice, cane sugar and water serves as a promise that summer sunshine will return. $3.75. Wallingford, 1903 N 45th St.; 206.327.9459; faintinggoatseattle.blogspot.com