In case you are just tuning in to this Cook the Book project, the first and third Tuesdays of the month deliver recipes from Marion Cunningham's The Breakfast Book to your mornings — brought to you by myself and four blogger pals: Emily, Natasha, Rachel and Claudie. Chapter 8 is titled 'Fruit Fixing' and includes a range of fresh and cooked fruit preparations.
Marion's Pink Grapefruit Apple Dish appeals to me in all kinds of ways. I love the literalness of the name, I really love grapefruits, and I appreciate how these ingredients you might not normally expect to be together actually marry well for a fresh, bright and surprisingly tasty side dish.
Pink Grapefruit Apple Dish
Adapted from from The Breakfast Book by Marion Cunningham
3 pink grapefruits
2 sweet, firm apples
1 tablespoon finely chopped fresh mint
A sprinkle of sugar, as needed
Peel two of your grapefruits, removing as much white pith as possible. Then break into sections and remove the fruit from the membranes and skin. Put the grapefruit sections in a bowl. Slice your third grapefruit in half and squeeze the juice out it, straining out the bulk of the pulp if that is your preference.
Next peel and core the apples, slicing them into thin slices.
Immediately add the apple to the grapefruit, gently stirring to coat them with the acidic grapefruit juice to keep them from browning.
Chill the fruit and top with a tablespoon or more of chopped fresh mint. If your grapefruits are not sweet enough, sprinkle a small amount of sugar over the top and serve in fancy dishes.
Cooking notes: I modified the quantities of the original recipe as I found that just one grapefruit and one apple were enough for single servings for two people. The use of an additional grapefruit just for juice was needed though, and the mint is really the secret weapon here, so I increased the amount. Also, since my grapefruits were actually quite tart, I sprinkled just a tiny bit of sugar over each dish before serving.