Avalanche at the Ranch
Obviously, I am binging on grapefruit these day. Obvs.
We literally have 300 Ruby Red grapefruit trees planted here at the ranch. So, when they are ripe for harvest in the first 3 months of the year, we are working grapefruit into just about everything from cocktails to snacks. Our grapefruit juice is exceptionally flavorful and rich. In fact, I think I might have a tall, fresh, deeply pink glass of juice for dinner.
Our grapefruit are so large and fleshy, that when you toss them into your harvesting sack or box, it’s sounds like they are high-fiving each other. It’s a bit deeper tone than a high-five though. More like a cross between a thump and a slap. Thap! I can hear them now.
Grapefruit for Miles
After school, when I was a girl, I would pick grapefruit with my grandfather in his citrus orchard, and I am very glad I still have the privilege of a private grove. Grapefruit trees blossom at the same time they are ready for harvesting. The scent of a grapefruit tree in blossom is deeply nostalgic for me. The only thing missing is a banana cream pie colored Oldsmobile hardtop, and my grandfather in the driver’s seat, wearing his Penguin golf shirt, and a dab of Vitalis hair tonic.
Now, my husband and I take turns picking grapefruit, about 30lbs at a time. Sweet, tart and meaty, I truly miss them around the time we move on to other seasonal treats, like chocolate bunnies and jelly beans.
Our New Fave
When the boys are back from college, I usually send them out to pick grapefruit with their dad. They re-use the sturdy paper cattle feed bags for their small harvest. There is probably a brown and red checkered bagful in the pantry right now, just waiting for the right recipe.
Or that glass of juice. Yep, that’s what it will be.
P.S. This recipe is our new fave. It’s so good!
Jicama Cole Slaw with Grapefruit and Toasted Sesame
- Yield: 4
- 1 tbsp. sesame seeds (10gr)
- 1 cup shaved jicama (3oz/70gr)
- 4 cups finely shredded cabbage (8oz/300gr)
- 1 grapefruit, sectioned, membrane and seeds removed, chopped
- 1/3 cup olive oil (82ml)
- 3 tbsp. rice wine vinegar (45ml)
- 1 tbsp. fresh grapefruit juice (15ml)
- Pinch sea salt
- Toast the sesame seeds by placing them in a small dry skillet. Heat over a medium flame, and allow the sesame seeds to toast until just golden, about 3-5 minutes. Set aside.
- Use either an electric food processor or a manual mandoline to shred the jicama and cabbage finely.
- Place the jicama and cabbage in a large mixing bowl.
- In a separate smaller bowl, whisk together the dressing ingredients.
- When you are ready to serve the salad, pour the dressing over the slaw mixture.
- Add the chopped grapefruit, and toss gently to combine well.
- Place in serving dish, and garnish with the sesame seeds. Serve immediately.