In this month of beautiful citrus I have a suggestion for you.
Halve a ripe avocado and a pink grapefruit. Section the grapefruit and pit the avocado. Run your knife to but not through the skin of the avocado half, cutting lengthwise and then across to make approximately bite-sized pieces.
With a swoop of your spoon, separate the avocado bites from the avocado skin and tip them into a bowl. Dump the grapefruit half into the bowl, using your spoon to coax out any uncooperative sections. Squeeze the empty grapefruit half over the bowl so you get the juice too. Consider a sprinkle of salt or Tajin, or enjoy it naked.
I cannot even tell you how much I love these contrasts: the colors (fierce pink against pale green), the flavors (astringent against mild), the textures (the tiny pops of the grapefruit vesicles against the creaminess of the avocado). I can eat it every day; I often think happily about my next bowlful as I'm spooning up the last bite.
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