Market Fresh: Grapefruit

Walk into the supermarket just now and you will see piles of large, round, yellow "softballs" stacked in pallets or on display at the end of the citrus aisle. Grapefruit -- one of the quintessential winter fruits.

I distinctly remember my mother getting up morning after morning to cut grapefruit, carefully winding her knife around each little section, so we could sit down to breakfast with half a grapefruit each. I also remember the day we watched a guest take a whole grapefruit and carefully peel the skin away to reveal a beautiful, pink ball that could be plucked apart and eaten like a peeled orange. It opened a whole new realm of grapefruit eating for us.

Nowadays I am too lazy to do as my mother did and I just cut our grapefruit in handy little wedges for easy eating:



Don't just get stuck in a rut though. Think outside the morning breakfast bowl. Think salads, desserts, juice, and cake. I've sectioned grapefruit and added it to spinach salad instead of an apple or mandarin oranges. Squeeze the leftover juice to replace lemon juice in the salad dressing. Recipes for grapefruit cake can be found, and of course one can always squeeze the fruits to make juice.

For a delicious and healthy dessert, why not try this salad?



ORANGE AND PINEAPPLE PLATED SALAD
(from www.bbcgoodfood.co.uk)

1 medium pineapple
2 pink grapefruit
1/4 c. sugar
small bunch mint, leaves only

Use a sharp knife to top and tail the pineapple, then stand it upright on a chopping board. With the sharp knife, carve the skin away and discard. Rest the pineapple on its side, then cut into wafer-thin slices. Repeat with the grapefruit, cutting away the peel and pith, then cut into slices. Arrange the fruit on a serving platter, catching any juices, and set aside.

Using a pestle and mortar, pound the sugar and mint together until completely blended. Scatter the mint sugar over the fruit and serve on its own or with yogurt (preferable Greek yogurt).

NOTE: I loved this salad. I'm also eager to try substituting lime zest for the mint and also trying it sometime with shards of crystalized ginger over top, or even a little fresh ginger grated into the sugar.