Grapefruit? Grandma! Even the slightest hint of the taste or scent of grapefruit immediately ignites the memory of my Grandma. As a child, whenever I spent the night at Grandma and Grandpa’s, our early morning meal often consisted of half a grapefruit and buttered Roman Meal toast. Just writing the words conjures up feelings of the warmth and happiness felt whenever I slid into her cozy breakfast nook. With such a fond association, it’s no wonder that I still love grapefruit. Grandma is the one who taught me how to carve the individual segments (marking an “x” on the rind to show where I started) and she also taught me how to properly squeeze the juice into my teaspoon so that I could enjoy every drop of tangy goodness.
Grapefruit is a breakfast favorite, and for good reason. The crisp, bright flavor and color provide a pleasing way to wake up to a dreary winter’s day. At 100 calories or less (depending on size and color) for a whole grapefruit, it is diet-friendly and is packed with Vitamins A & C and fiber. I am partial to the pink and red varieties, mainly because of their beautiful flesh. Any type of grapefruit, however, makes a handsome display and can fill your kitchen with an enticing, fresh scent.
These days, grapefruit can be purchased almost year round, but prime season for the juiciest most lucious specimens (from Florida or Texas) is winter through early spring. Late summer and fall feature California and Arizona varieties of white grapefruit, generally not nearly as sweet or succulent as ones from the South.
Of course, if you are going to eat grapefruit, you really need a grapefruit knife. Until recently, I used the old fashioned standard. However, I’ve noticed that there are quite a few improved versions and recently purchased the precision, double-ended beauty found in this photo. Wow – it sure made quick work of carving my grapefruit!
I still favor consuming my grapefruit the way I learned with Grandma (plain, no sugar please!) but it’s fun to find grapefruit recipes, too.
Searching around, I found this Avacado Grapefruit Relish found at Eating Well’s website. I can hardly wait to fix a batch this week to include with dinner.
Surprisingly, I also found Grapefruit Cake with Grapefruit Buttercream! See the recipe (and more of her gorgeous photographs) at Kristin Rosenau’s Pastry Affair. Looks heavenly!
(Photograph by Kristin Rosenau)
So, you see, grapefruit is really quite versatile. So off to the produce aisle you must go. And enjoy your grapefruit….down to the very last drop.