My dad has a very particular way of eating a grapefruit. First he rolls the fruit around on the counter “to loosen the juices”. Then he slices it in half, crossways, to reveal shiny little triangles of grapefruit flesh. Next, with a paring knife, he carefully goes around each segment, cutting it away from the skin and from the membrane on each side. Then he scoops out and eats the pieces with a spoon (when I was a kid, we used the tiny sugar spoon that came with the cutlery set my parents got for their wedding for this part. Dad scoffs at those specialized toothed grapefruit spoons.). Finally, he uses one hand to squeeze any remaining juice from the now-empty grapefruit hull into a spoon held into the other hand. You don’t want to waste anything when you are eating a grapefruit.
I always think of my dad when I eat a grapefruit and my whole life I have eaten grapefruits exactly this way, also.
Only in this case I’m not eating grapefruits by our particular family method. I’m making margaritas out of them. Margaritas also make me think of my dad, as they are his favorite cocktail. He makes a mean one. By which I mean it is almost all alcohol with just a wave of lime, and will floor you if you aren’t prepared for that.
So it feels appropriate that I’m sharing this (not so strong) spicy grapefruit margarita cocktail experiment on Liz’s blog so soon after Father’s day, which fell this year on Dad’s birthday. Talk about a celebration!
Happy birthday, Dad!