Citrus × paradisi
The Grapefruit is one of my favorite fruits, second only to The Strawberry and tied with The Gelato (which, for the sake of this argument, I’ll consider a fruit). The Grapefruit also has the distinction of holding the title of My Favorite French Word: Pampelmuse.
Perhaps it’s those memories of The Grapefruit for breakfast ~ a gorgeous half Pampelmuse sprinkled with sugar (and “sprinkled” is likely an under exaggeration), it’s flesh liberated with that funky, curved, doubled-edged serrated Grapefruit knife.
Or perhaps it’s the bitter, tangy, sweet taste of The Grapefruit Juice.
Or perhaps it’s my version of an Arnold Palmer with The Grapefruit instead of lemonade (which I guess is called a Leland Palmer?).
Whatever the reason, my heart fluttered and skipped a beat when I saw Deb Perelman’s Grapefruit Olive Oil Pound Cake recipe in her book.
“Must make”, I thought to my self.
The recipe I used came from Deb’s “The Smitten Kitchen Cookbook” (p 241) [Note:I swapped out the buttermilk for my wife’s homemade yogurt].
You should get the book, of course, or use this version of the recipe from her website.