We don't shop for fruit.
In fact, I never know what I'm going to get each week in our CSA produce share. But I like it that way. It adds more adventure to my kitchen-life.
In fact, it's been so long since I had any stickers on my apples that I sliced right through a sticker on an apple from work and nearly ate it up.. oh, to have produce straight from the source.
During the winter, the CSA share we have is gathered from only the east coast (during the spring/summer/early fall it's all New England goodies). This isn't "dogmatically" local, of course, but we much prefer getting our greens and fruit from, say, Virginia or Florida during the winter, rather than from California or Mexico.
Now, naturally we have a lot of citrus coming in our shares during the winter. Hey, if I was a box of food from Florida, I'd probably contain a lot of citrus too! Grapefruit is very common--which is great for me, having been born in Florida myself. I've always liked grapefruit--at least, I liked it enough to douse it in sugar and cut the wedges out with Momma's grapefruit spoons--and the plethora of these citrus in my boxes has forced me to be a bit more creative. After all, I can only handle so much sugar (anymore). And I don't have any serrated grapefruit spoons anyway :(
So it's forced me to get creative. We sometimes get four or six a week, which is more than even T and I can eat for breakfast. Then I had an idea..
and I juiced (four of) them
Added a bit of sugar, about a 1/2 cup coconut milk (heavy cream would work for those not dairy-sensitive), and about a tsp of mint extract and voila! [freeze according to ice cream maker instructions]
Refreshing, perky, grapefruit-mint sorbet, which doesn't need a serrated spoon to be enjoyed :)
The perfect cool treat for a winter's-evening pick-me-up!