So it’s citrus season and I’m pumped. I’ve been (not so patiently) waiting for it ever since I decided to move to Dallas. You see, Texas is home to the country’s most outstanding ruby red grapefruit. The grocery stores here are overflowing with huge mountains of the sweet, juicy gems and I’ve practically been counting the days until I could partake.
A couple of weekends ago, I needed quite a few grapefruits to make a big batch of grapefruit margaritas for my friends and me. We were celebrating the fact that I had
taken survived the GRE the day before, and I knew the drinks would be flowing. When I got to the store, I was ecstatic to find that a big ol’ 15 lb. bag of ruby reds was unbelievably affordable. Let me tell you, I carted that sucker off pronto!
I made a whole bunch of margaritas, ate a few grapefruit halves for breakfast, and then started looking for recipes. This was the first one I found and the first one I tried. I loved it. I wasn’t sure how I’d feel about a smoothie that didn’t have my beloved yogurt or bananas, but it was fantastic. The strawberries and apple balanced the grapefruit’s tang perfectly and the ginger gave it just the right amount of zing. I drank half of it the morning I made it, then kept the rest in the refrigerator. I drank it two mornings later and, after a good shake up, it tasted just as fresh as it did on day one. I think I’ve got a new morning favorite!
from Whole Living, May 2012
1 ruby red or pink grapefruit, seeded and segmented
2 c. hulled fresh or frozen strawberries
1 sweet apple, such as Honeycrisp or Pink Lady, cored and chopped
1 (1-in.) piece fresh ginger, peeled and chopped
1/2 c. water, plus more as desired
1. Combine all ingredients in a blender and process until smooth. Taste for thickness and texture and add more water, if desired. Drink immediately or keep in the refrigerator until ready to drink. If keeping, shake vigorously or blend in the blender before drinking.
Yield: 2 servings