The very first time I had grapefruit, I was dressed in a vintage Dior suit at a very nice restaurant in Paris, a stone’s throw from Notre Dame, called L’Atelier Maître Albert. The fruit was sliced into a square and had a kind of tea reduction poured on top of it. I was charmed by the high price for such a simple dish and it was very good. I had never given a moment’s thought to grapefruits back then. I didn’t think much of exotic fruits at all, since I wasn’t adventurous and lived off of: chicken breasts, popcorn, potatoes, and Oasis. My diet has changed so much since then. After I became a vegetarian about 2.5 years ago, my palate has evolved dramatically. Fruits and vegetables now taste so delicious and I’m curious about trying new things. Last night, I made a curry that contained: mushrooms, onion, garlic, tomatoes, red peppers, artichoke hearts, chickpeas, okra, spinach, eggplant, and exotic spices. I never would have touched that! But, it was delectable. I don’t know why I don’t mind okra. It looks gross and has this weird sap that comes out of it when it’s being cooked. It also doesn’t have the nicest smell. Maybe I’m more Southern that I thought. I’m so happy that I try new things now, as there is a whole world of food out there to try. That night in Paris was also the first time I ever had espresso, and you all know how that went!
So, this morning for breakfast I decided to be bold and daring and started off with broiled grapefruit. I was not really enthusiastic at the premise of this. You slice a grapefruit in half, loosen the segments, sprinkle the top with sugar, and then broil until a crème brûlée-like crust develops. This didn’t happen on my grapefruit, it was too juicy. So I ended up with a hot, overly sweet grapefruit.
I’m not a fan and don’t plan on making this again. I prefer my grapefruit to be room temperature and I don’t like to eat them in their skin. I prefer to have segments I can devour. I’m insane about grapefruit. It constantly ranks amongst one of my favorite foods.
Carrying on the thrilling morning, I had a dragon fruit to try. These things have been popping up ever so often and I’ve long been curious. Who wouldn’t be? Look at it:
So, I sliced it open and oohed and ahhed over the innards:
Terrible picture, but it doesn’t deserve any better. This is the dullest fruit I’ve ever had. It tastes like sweetened water and couldn’t be more uninteresting. I wish you could get a refund on food. I would this. Lame.
My next thrilling new food choice is going to be acorn squash. I hate squash. We’ll see.