Make a simple salad by tossing grapefruit chunks with finely chopped mint and a few spoonfuls of strong dark honey (e.g. buckwheat)---it keeps well (1-2 weeks) in the fridge, so you can mix up a big bowl and eat through it slowly.

And, if you're NOT on Lipitor, peel and eat like an orange. The thin skin around each section is good for your heart!

You could make homemade bitters with the rind. Here's a recipe for orange, but you can sub the quantities for orange/grapefruit:

Orange Bitters
Yields 2 Cups
Rind of 2 oranges
Rind of 1?2 Grapefruit
1 juniper berry
2 tamarind pods
3 corriander seed
1 C Vodka

Let sit over 12 weeks, shake mixture every 3­4 days.

Or, one of my favorite cocktails is fresh grapefruit juice with gin and 6 drops of bitters.

and I've always wanted to make this one: http://www.marthastewart.com/recipe/poppy-seed-grapefruit-torte

This grapefruit yogurt cake is wonderful: http://smittenkitchen.com/2007/01/cake-paradisi/

Perhaps a grapefruit granita - you can make it in batches, even freeze in a ziploc (freeze flat then you can stack them), and enjoy when the mood strikes. (grapefruit with a pinch of mint is a great way to taste summer in the winter months, also great for mixing cocktails!)

Wow, there are some good sounding recipes here. I will try the cake and the preserves. I love grapefruit and avocado salad. Unless you were given a really large amount of grapefruits, just enjoy them. I wouldn't risk offending the giver by giving it back in another form.

How about preserves? http://www.epicurious.com/recipes/food/views/Boysenberry-Cranberry-and-Pink-Grapefruit-Preserves-952

All these recipes sound great! If you can't decide which to make and/or don't use them all, grapefruit will keep in the refrigerator for a really long time - certainly many weeks, and possibly even a few months.

Just a heads up, but for those of us who are cholesterol challenged and on lipitor, grapefruit is a real no-no. I hate having any kind of food constraint, but given the choice between grapefruit and cured pork products (and, well, heart issues down the road), grapefruit gets the boot.

mrsl, small, crazy world here, but I made that cake a few days ago and my Husband thinks it was the greatest. I used Red Ruby for it and it's just a great recipe!

This Thomas Keller grapefruit cake from Ad Hoc at Home has always intrigued me: http://notsohumblepie.blogspot.com/2010/09/ruby-grapefruit-cake.html

Maybe a cranberry-grapefruit something or other. I like the tart and bar ideas as well! They sound interesting!

Could you try some kind of preserve? Maybe a variation on a marmalade?

I tend to think of baking in these situations. A pie or tart, or a variation on lemon bars? I'm even wondering if you could make dymnyno's lemon tart http://www.food52.com/recipes/1374_lazy_marys_lemon_tart with the grapeffruit--you'd have to peel it and make sure all the white pith is cut off; it might need more sugar, but I think it could be really interesting--especially if the grapefruit is pink!

I agree on the salad suggestion - maybe also good with shrimp and avocado or fennel or pieces of roasted butternut squash. Also, I've made and liked this recipe for halibut with grapefruit: http://www.marthastewart.com/recipe/halibut-with-grapefruit-and-rosemary-from-martha-stewart-show

If you want to make something gift-friendly, this syrup recipe fits the bill: http://www.marthastewart.com/recipe/grapefruit-soda-syrup

Or send them to me! Old school: split in half, sprinkle w/brown sugar or raw sugar and run under broiler until sugar melts. Fresh starter: salad of avocado and grapefruit (remove as much of pith and membrane as possible). Cocktail: juice 'em and make tequila sunrises.

Make a salad with beets, grapefruit, maybe some arugula, and cubes of feta. Or make this beautiful compote: http://www.epicurious.com/recipes/food/views/Grapefruit-Ginger-and-Star-Anise-Compote-109155, which looks amazing.