Last weekend, Safeway had a really good price on Ruby Red grapefruit from Texas–and they looked like pretty good grapefruit as well. So my wife picked up a couple. (Which I eat all of–she can’t cope with the acid in citrus, by and large.) Had one this morning–as usual, with the segments sectioned out as part of the breakfast fruit medley and the remaining juice squeezed into a glass.
The juice was good, in a way that only freshly-squeezed grapefruit juice seems to be–with a fair amount of pulp, an engaging flavor, and only mildly tart.
A year ago, I would have said “wow! great grapefruit juice.”
This time, I said “not bad.” And, later, “probably about as good as Ruby Red gets, at least around here.”
What’s the difference? The yellow organic grapefruit we get at the farmer’s market from Lone Oak Farms–around 40-50 miles from here, I think. I have no idea what the variety is.
I mentioned that grapefruit earlier: The juice really is lemonade-sweet, but also richly flavored, a more complex flavor than you might expect from grapefruit.
That’s raised the bar–it redefines really excellent grapefruit juice. I suspect it’s like having a good “varietal” dark chocolate or even just a good 70%+ dark chocolate when your previous exposure has been Hershey’s Special Dark. Special Dark is pretty good–but once the bar’s been raised, it’s tough to go back.
(After seeing them for weeks, I finally tasted one of the pummelos from the same vendor. The kind way to put it is that it has a subtle taste. The honest way is that, compared to good grapefruit, it’s…well, boring. As always, your mileage–and your pummelos or pomelos–may vary.)
Today’s Farmer’s Market was also a revelation for a highly-desired seasonal change: The first apriums of the season–with cherries on their way next week. In other words, it’s stone fruit time! To my tastes, the most wonderful fruit time of the year, at least in these parts. (The rancher was slicing off pieces of an aprium to sample…it may be early in the season, but it was absolutely first rate.)
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