Sweet-Tart

Yes, it's that time of month (clarification: one I'm thankful for and not cursing) where my Fruit Company delivery has arrived at the door. A case of serious, glorious goodness. For those who've been following me for awhile, you know that my challenge is what to do with all of that fruit at once while keeping things interesting. I've tackled gorgeous ruby red grapefruits just like I did with oranges 
in February via Citrus Sensation or with last month's pears in Crumbled Over.

For starters, grapefruits scream to be added to beverages. Whether it's a splash in your sparkling water or just a fresh squeezed glass of juice, there's no way to get it wrong: It revs up metabolism and is loaded with vitamin C. But, one way to take it to another level is to follow the Mexican tradition of the classic Paloma Cocktail (actually much better than a traditional margarita). Just follow this bit of direction (adapted/my version from Bon Appetit) and you will be on your way to bliss halfway through your first glass:

THE PALOMA
Pour some kosher salt on a plate. Rub half of rim of a highball glass with a grapefruit wedge; dip rim of glass in salt. Combine 1/4 cup fresh grapefruit juice, 1 tablespoon fresh lime juice, and 1 teaspoon Truvia in glass; stir until dissolved. Stir in 1/4 cup Patron Reposado tequila, add ice, and top off with 1/4 cup club soda. Garnish with grapefruit wedge.

To keep things healthy, we all need a bit of greens before all varieties are actually in season, and right now, kale is a great choice. This is a salad you cannot screw up, and with in-season grapefruit as the star it makes total sense on my table:

KALE AND GRAPEFRUIT SALAD

2 pink grapefruit
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups thinly sliced kale (center ribs and stems removed)
2 avocados, halved, pitted, sliced into 1/2-inch pieces

Cut peel and white pith from grapefruit and discard. Working over a small bowl, cut between  to release segments into bowl. Squeeze juice from membranes into another small bowl; add any accumulated juices from bowl with segments (there should be about 1/4 cup juice total). Whisk oil into juice and season to taste with salt and pepper. Place kale in a large bowl and drizzle 3 Tbsp. dressing over. Toss to combine and let stand for 10 minutes while kale wilts slightly. Toss once more, then arrange grapefruit segments and avocado slices over kale. Drizzle with remaining dressing and serve.

I did discover, by accident that there are ways to utilize grapefruit far beyond the healthy salad, cocktail or vinagrette. While reading a truly intriguing article on Texas' hottest dishes in the latest edition of Garden & Gun, I discovered this recipe from chef Bryan Caswell. Made it, loved it-- and we're putting it onto everything that goes into our mouths this week. It's going to be a staple in our fridge. A little bit goes a long way. Make your own Siracha-Citrus Remoulade and you will understand....


What is your favorite way to use this season's citrus fruits? Do tell, and keep following the Southern Sophisticate for more adventures in the kitchen, on the road and behind the camera this month.