Grapefruit are fist-sized bundles of vitamin-loaded goodness wrapped up with an acid edge that feels like it could cut out your tongue and lay open your throat. Countermeasures can be taken; add sugar before eating (hours earlier if possible) and the sweetness permeates the fruit, dulls the edge and makes them much more palatable although perhaps a little less healthy.
However, the last couple of times we have started the day with a loaded grapefruit, Jane has used honey rather than granulated sugar to mollify the acidity. What a stroke of genius! Smooth, unctuous and perhaps a touch more healthy, runny honey is a perfect complement to the fruit.
Does that count as a recipe? I don’t know but it is certainly an idea worth celebrating.
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