Avalanche at the Ranch

Obviously, I am binging on grapefruit these day. Obvs.

We literally have 300 Ruby Red grapefruit trees planted here at the ranch. So, when they are ripe for harvest in the first 3 months of the year, we are working grapefruit into just about everything from cocktails to snacks. Our grapefruit juice is exceptionally flavorful and rich. In fact, I think I might have a tall, fresh, deeply pink glass of juice for dinner.

Our grapefruit are so large and fleshy, that when you toss them into your harvesting sack or box, it’s sounds like they are high-fiving each other. It’s a bit deeper tone than a high-five though. More like a cross between a thump and a slap. Thap!  I can hear them now.

Grapefruit for Miles

After school, when I was a girl, I would pick grapefruit with my grandfather in his citrus orchard, and I am very glad I still have the privilege of a private grove. Grapefruit trees blossom at the same time they are ready for harvesting. The scent of a grapefruit tree in blossom is deeply nostalgic for me. The only thing missing is a banana cream pie colored Oldsmobile hardtop, and my grandfather in the driver’s seat, wearing his Penguin golf shirt, and a dab of Vitalis hair tonic.

Now, my husband and I take turns picking grapefruit, about 30lbs at a time. Sweet, tart and meaty, I truly miss them around the time we move on to other seasonal treats, like chocolate bunnies and jelly beans.

Our New Fave

When the boys are back from college, I usually send them out to pick grapefruit with their dad. They re-use the sturdy paper cattle feed bags for their small harvest. There is probably a brown and red checkered bagful in the pantry right now, just waiting for the right recipe.

Or that glass of juice. Yep, that’s what it will be.

P.S. This recipe is our new fave. It’s so good!