I recently discovered that I like grapefruit. No, love grapefruit. The pink variety, specifically. All these years I thought that I didn’t like grapefruit mostly because I loathed grapefruit juice, but I should know better than to judge a fruit by its concentrated juice counterpart.
These bright pinks ones are my favorite. So juicy and mildly sweet. I’ve mainly been eating them in two iterations: on their own as breakfast or in a salad for lunch or dinner. This version is my most basic one – the one that I make when I don’t have much time – but I often jazz it up with avocados, sesame or pumpkin seeds, or some lightly blanched green beans or asparagus. With a simple vinaigrette, the salad makes for a nice contrast to the cold, snowy scenery outside.
We went on a couple fun trips within the last couple months. I piggy-backed on a work trip of Eric’s to El Paso to visit White Sands National Monument and Carlsbad Caverns, and for Eric’s birthday, we paid a visit to his birthplace – Puerto Rico. In Carlsbad, we went on a fun wild cave tour that had us crawling through crevices and rappelling down underground cliffs. We were also planning on camping at nearby Guadalupe Mountains National Park, but unseasonably cold weather forced us indoors. We still had a weekend’s worth of camping food, though, so we still cooked our meals on the camp stove inside the hotel – and only set the smoke alarm off once!
Puerto Rico was a week-long adventure. We flew to nearby island Vieques and drove around stopping off at whichever secluded beach we wanted. Back on mainland PR, we drove around the island the rest of the week, stopping in Ponce, Boqueron, Rincon, Arecibo, and of course, San Juan. Oddly enough, we barely stepped foot on a beach once we left Vieques – too much other fun stuff to do!
*As mentioned above, there are many ways to spruce up this salad to make it heartier. Add sliced avocado, blanched asparagus or green beans, and cashews or seeds.
1/2 pink grapefruit, peels removed and segmented with no membranes
1 blood orange, peels removed and sliced into rounds
1 head butter lettuce
1 tablespoon red wine or champagne vinegar
1 tablespoon good extra virgin olive oil
pinch of salt
Wash and dry the butter lettuce, then tear the leaves into bite-sized pieces. Prepare the fruit and arrange them atop the lettuce. Mix the vinegar, oil, and salt together and pour over the salad.