Grapefruit and Avocado Salad
Grapefruit – A Burst of Sunshine!
Grapefruit and avocado salad.
Long past the time when the garden has yielded its last tomato, and the glory of warm fall colors dissolve into the grayness of winter, there is a ray of sunshine that bursts onto our grocery shelves.
Grapefruit. It’s winter’s gift.
The best grapefruit come from Texas. Specifically, from the Rio Grande Valley where the semi-tropical climate and rich soil produces a thin-skinned fruit with an abundance of sweet juice.
It wasn’t always this way.
Sixty-four years before the grapefruit was designated the official state fruit of Texas the flesh of grapefruit was white with sour notes. Until 1929 when a citrus grower walking through his grove in McAllen, TX, discovered a single mutation on a single branch of a grapefruit tree. The flesh was red with a sweet juice.
It was a natural gift that would forever change the grapefruit industry.
During the 1960s Texas gave up growing the white and pink grapefruit and concentrated its efforts on growing and marketing what became known as the Ruby Red grapefruit.
The Rio Star is now king of the grapefruit industry in Texas with a flesh that is 7-10 times more red.
Brighten Your Winter Diet With An Avocado and Grapefruit Salad
Brighten your winter diet with grapefruit.
Make a grapefruit salad by separating the grapefruit sections from the peel. It’s easy to do!
How To Cut A Grapefruit
Simply remove both ends of the fruit. Lay the fruit flat on one end. Cut along the curvature of the fruit to completely remove the pith and peel. Next, cut in between the membranes to release each grapefruit segment. Don’t forget to squeeze the juice from the emptied membrane into a glass or a bowl and enjoy!
Arrange the sections on a plate with sliced avocado. Drizzle the sections and slices with lime juice and garnish with fresh mint and cilantro.
It will look and taste like sunshine on your plate.