One of the glories of our Rio Grande Valley autumns is the harvest of the Ruby Red grapefruit. They are what every little grapefruit should aspire to be. Sweet, juicy and deep red on the inside, blushing like a peach on the outside. Use them for your pie if you can find them.
Learning how to section a grapefruit is vital for the success of this recipe. Simply slice off the top and bottom of the fruit, so it is flat on both ends. Then, carefully cut away the remaining peel by slicing from top to bottom. Slice away any of the white pith. Once the thick peel is removed, cut the section away from each membrane wall. Keep practicing, and you will be able to whip up a grapefruit pie in no time!
And don’t be afraid to substitute a store bought pie shell, instead of pre-baking one at home. The filling is what people notice about this pie. However, do take the extra step of making the homemade strawberry glaze. You’ll find yourself licking the spoon, the saucepan and any spare drips, as it is so good!
Fresh and Hot Living 40 minutes from the grocery store, we never get fresh donuts on a Sunday morning. Ever. But, we have the best sunsets and can whoop it up any time we feel like it, and not bother any neighbors, since we have none. You can’t have everything. But we do have a […]
Freshly baked bread is amazing, but don’t think an old, stale loaf is only good for the ducks or pigeons. Stale bread is dense, dry and ready to soak up other delicious flavors you choose to serve. Stale bread can be turned into croutons, bread crumbs, capirotada, toast or torrejas, which is the Spanish version […]
A Little Guava History My grandfather used to tell me about the guava and tamarind trees they had in Brownsville, Texas. During the 1930’s however, locals were required to dig up and destroy their trees, as guavas attracted a type of fruit fly that was detrimental to other crops in the U.S. Only in Latin […]