Lazy Avocado & Grapefruit Cocktail
It’s avocado week here at The Back Burner. But I am in a lazy summer mood. Too lazy to think up an avocado cocktail. I’m not even sure I want an avocado cocktail. At least not one with alcohol. So I thought I’d stretch the word cocktail and use it more like the idea of a shrimp cocktail. I came up with a Avocado & Grapefruit Cocktail. It’s perfect for lazy summer moods because there’s no actual cooking involved.
But that doesn’t mean there no thinking involved. So here are my thoughts.
Grapefruits have a very bright taste. They are a little bit tart which really lends itself nicely to the rich and creamy, full mouth taste of avocado. Together they create a salad that satisfies the palate on many levels.
Grapefruit is quite a surprising ingredient to me. It pairs effortlessly well with so many fresh flavors. Which is why it makes a great addition to any salad. I used tarragon as my herb of choice in this salad, but you could try thyme, basil or mint even with equally good results.
There is nothing difficult about this recipe, as I said I am in a lazy mood. The only pointer I should mention is to please take the time to remove all the pith from your grapefruit.
The proper way to do this is called supreme. Which as a verb means to remove the skin, pith, membranes, and seeds of a citrus fruit and separate its wedges. But it can also be a noun. In which case it refers to the finished, pith-free segment or wedge of the citrus fruit.
Start by identifying the top, stem end of the grapefruit. Using a small paring knife, slice off this top and then the bottom, just enough to expose the pulp. Begin at the top, just where the pith (white part) meets the pulp and slice downward towards the bottom removing a 1 to 1 1/2 inch section of peel. Try to cut away all of the pith but very little of the flesh, following the curve of the fruit as well as you can. It does take practice but it is not hard.
Continue the process working around the fruit in 8 or so slices. Your peeled fruit will end up vaguely octagonal as you look at it from above.
Take a look at your handiwork and carefully shave off any remaining pith.
Next slice out each segment by cutting in towards the center of the fruit along the membranes/walls on either side of each segment. If you are unsure about this, take a good look at the fruit before you slice. You’ll see white lines that mark the edges of each segment. Run your knife down one side between the flesh and the membrane, then the other side of the same segment. Remove the now supremed segment. Which as I said can now be called a supreme.
I probably should have taken some instructional photos, but I like said. I am in a lazy summer mood. GREG