Grapefruit Oil

By Molly O'Neill

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

Yield:Two cups
  • ¼cup minced grapefruit peel (see note)
  • 2cups canola, grapeseed or safflower oil
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

242 calories; 27 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 20 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 0 milligrams sodium

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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