Glorious Grapefruit

October 29, 2010 | By | Comments (0)

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The approach of winter usually means hearty soups, slow-roasted squash, and warm, spicy holiday drinks. But what about fruit? I’ve been suffering from a bit of apple fatigue lately, and turned to my favorite cold-weather fruit: citrus—specifically, the grapefruit.

Eating a grapefruit is a major event for me. I know there are probably faster, cleaner ways to approach the fruit. Nonetheless, I enjoy my ritual. I appreciate the hard-earned treasure of grapefruit pulp at the center of many unforgiving layers. I can look fondly at my bowl full of citrus debris, my sticky, perfume-scented hands, and know I’ve experienced something special. This is the best way to ensure that not a single plump bead of pulp goes to waste. I also love the way they burst on the tongue. Here’s my manual for enjoying a grapefruit:

1. Grab a large bowl. Turn on your favorite radio or TV show, because this process does not allow for easy book page turning.

2. Peel away the rind. It should be thick, almost plushy, and come easily away from the fruit.

3. Peel the pith. The thick, white layer between outer skin and fruit is too tough and bitter to eat. Start at the base of the grapefruit and peel back in strips like a banana.

4. Zip open the top seam of each wedge with a knife or your fingers. Peel back the membrane; the pulp should hold its shape. Eat and enjoy.   

Look for citrus fruits that are heavy for their size and bright in color. Avoid those that are bruised or wrinkled.

Simple and delicious, this two-ingredient pink grapefruit sorbet packs a healthy, tart-sweet punch. An unexpected side of spiced winter fruit pairs well with breakfast quiche or a dessert rice pudding.  Pink-grapefruit-sorbet-ck-l

 

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