It’s only during the past few years that I’ve developed an affinity for bitterness. Now it’s a taste that I crave, namely in the form of alcohol–IPAs, Campari and sodas, Negronis–but also in grapefruit. Since winter is the time for citrus, I suppose I’m pushing it by posting this during the first days of spring. But, what the hell:
Serves 4, as a starter for brunch (serves 2 as a main course for breakfast)
1 small jicama
3 tbsp fresh mint, chopped
Pinch sugar (a drizzle of agave also works very nicely here)
1. Supreme 1 of the grapefruits and 1 of the oranges: cut off the tops and bottoms of the fruit. Cut off the skin, making sure to remove all of the white. Cut in between the membrane to create “wedges” of fruit.
2. Slice the remaining grapefruit and orange: cut off the tops and bottoms of the fruit. Cut off the skin, making sure to remove all of the white. Cut the fruit into slices.
3. Julienne the jicama: peel, thinly slice, and cut into matchsticks.
4. Gently toss the citrus fruits with the jicama, juice of 1/2 a lime, salt and sugar.
5. Slice the avocado: Cut into quarters, remove the pit, peel away the skin and slice into 1/4-inch pieces. Squeeze juice of the other 1/2 of the lime over the slices to prevent browning.
6. Serve the avocado slices on the side. You can arrange the slices on the top of the salad, which would make for a beautiful presentation, but I like the bit of interaction your guests have by finishing their own plates.