It’s only November and I am already missing summer food. I was going through a July issue of a magazine and lustfully eying the photos of heirloom tomatoes. My basil plant is officially dead. I’ve accepted that I will be eating frozen berries for the next five months, as I refuse to pay $7 for a container of strawberries.
The good news is that we’re entering grapefruit and pomegranate season! Pomegranates have to be the sexiest of the fruits. That deep, ruby-red color, the plump, juicy seeds that burst in your mouth…
Well, hello there….
Um, anyway…. Last year I happily discovered the joy of a bowl of grapefruit and pomegranate seeds. They both have their own unique and delightful burst of juiciness, and the sweetness of the pomegranate is far superior to sprinkling sugar on a grapefruit half (not to mention the stunning color combo).
One out of two cats prefer pomegranate over grapefruit.
I also found that they work well on a salad. If you happen to have an avocado around, chop it up and throw it in, too. I wished I had one today when I was eating this for lunch. I did add some sliced radishes, which contributed some crunch and a nice peppery flavor.
You could make a vinaigrette, but why not just use the grapefruit juice instead of vinegar? You can use a little olive oil too, but I stuck with just the citrus juice today, and it worked quite fine.
I used baby lettuce, since that’s what I had around, but a mix of baby spinach and mache would be my first choice.
Is it just me, or does this look rather Christmas-y?