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Supreme Of Grapefruit

fruits, breakfast

2 grapefruit
2 tablespoons honey
1 navel orange; optional
mint sprig, scented geranium
lemon verbena or rosemary

Count on half a grapefruit per person and mix red, pink and white for drama. Slice off top and bottom of fruit; set on board. Cut off rind and outer membrane. Cut between membrane and pulp to release fruit into bowl. Squeeze juice from rind and membrane into bowl. Drizzle with honey or to desired sweetness; stir. If desired, add 1 or 2 navel or blood oranges per 4 grapefruit for a visual and taste delight. (Make-ahead: Cover and refrigerate for up to 2 days.) Garnish with mint sprig, scented geranium, lemon verbena or even rosemary.

Contributor: Canadian Living Magazine, December, 2000

Yield: 4 servings

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