My mom still eats it, but I never could get past the bitter aftertaste so being told I can’t have it with the statin I’m taking is no loss.
Lack of access to white grapefruit has caused me to lose my taste for a fruit I always enjoyed. The best way to enjoy one is to peel it, divide it in half, and use a grapefruit knife to slice off the membrane, eat the segment, then continue on to the next membrane.
The pink/red varieties are far too sweet for my taste, I couldn’t imagine adding sugar to them.
I recall seeing a recipe for broiled grapefruit, positioning a chicken liver dead center on the halved fruit, before sliding it under the broiler. Skee. Vatz. :eek:
Alton Brown did a grapefruit brûlée but added a sprinkling of sea salt on the still-bubbling sugar. The salt is supposed to help mute the bitter-ish flavors in the grapefruit.
Grew up having it for Sunday Brunch back in the day - sugar bruleed on top with the maraschino cherry as garnish. Again, like many others the advent of medications that negatively interact with grapefruit sort of stopped that.
I like many of the ‘old’ traditional foods - the vast majority of my breakfasts are real not instant oatmeal, we do Sundays as ‘family day’ and at least once a month make a lovely breakfast of something different [yesterday we did omelets of diced ham, onion, spinach, diced tomato and cheddar cheese with cinnamon-raisin bread toasted and buttered, fruit salad of mandarin orange segments, watermelon, cantelope and honeydew chunks, grapes and blueberries, and lots of coffee. Sometimes I make ‘crepes benedict’ - crepes filled with scrambled egg, bacon crumbles and asparagus tips topped with hollandaise sauce and more bacon sprinkles.]
So anybody else remember the little glass of tomato juice [now V8] to start a meal? While my paternal grandparents were still alive when they were at their summer house we had Sunday dinner with them 3 of 4 weekends during the summer season - and they always had roughly the same thing, starting with the glass of tomato juice, followed by a consomme based soup [my favorite was Consomme Printaniere [diced spring veggies, though Marie frequently added julienne of lettuce] a London Broil with baked potatoes, some veggie [carrots, peas, corn - whatever was seasonal] a tossed salad and dessert [the overall favorite was angel food cake with poached fruit as the topping.]
I’d all but forgotten that detail!
Whenever we went out to eat, my father always began his meal with a small glass of tomato juice.
Never at home. Ever. But ALWAYS if we dined in a restaurant.
(Thanks for reminding me!)
I agree but don’t even need the knife. Each section gets easier because you can get some “leverage” by leaving the membrane of the sections you have already eaten attached.
Also, I prefer tequila with my grapefruit juice.
Count me as another who can’t have them anymore due to statin medication.
I miss them. I love a Texas ruby grapefruit, peeled and eaten whole like an orange. When they were in season, I’d eat one a day.
Oh, well, at least I can still eat California navel oranges and sumo fruit.
I like it, with sugar. I should try salt – been years since I had one for breakfast. They are still cheap and delicious in Mexico, toronjas are more expensive in Canada.
Here’s a chart of grapefruit production. Down most everywhere; Mexico flat; China rising.