Grown in the ideal climatic conditions and rich soils of South Africa, SummerStar Ruby Grapefruits offer a taste, texture, and colour unlike any other. Carefully cultivated by specialist growers, these prized fruits are quickly earning a reputation for exceptional quality and versatility.
We are excited to bring grapefruit back to the basket – with a fresh twist. SummerStar Ruby Grapefruits are not just another variety; they are a standout that invites a second look. With a sweet & tangy taste and premium feel, they bring a welcome glow to your shelves and an enticing option for your customers.
As perceptions shift and palates evolve, SummerStar Ruby Grapefruit is promising to reignite interest – creating curiosity, driving trial, and offering something genuinely different.
IT’S NOT JUST SOME FRUIT, IT IS AN EXPERIENCE INGREDIENT. It’s a trip for tastebuds, a sensation while you satiate, an adventure un-locker, a burst of flavour and electricity. It’s something to add in unexpected ways, to make anything exciting and fresh. You can add it on a plate, in a bowl, on a platter, in a cocktail glass, on a skewer or in a shaker. It adds what nothing else can. It’s for those who want to live loud and large, who want to try further and more, go places and explore experiences. It’s for those unafraid to try and strive, be and become. IT’S THE TASTE OF ZEST AND IT’S THE LASTING ZING. It’s the careful complement and unashamedly the main thing. It’s when you want bright light on your lips and warmth on your tongue. It’s energy in your arteries and slices of pure sun. TASTE WHAT YOU WANT, TASTE WHAT COULD BE. Taste the warmest jungle or the crisp highest mountain, or a breeze on a blue sea. Taste the club and the yacht, the restaurant and the bistro, the bar and the penthouse, the pad and the rental. Taste whatever you like – from sentimental to elemental. Taste it direct, taste it wherever, taste what it means to be… taste it now, then, before, again… taste what it means to be free. TASTE SUMMER.
Ingredients:
90g rocket
100g Roquefort (ideally raw), cut into chunks
1 ripe avocado, peeled, stoned and sliced
2 pink grapefruits, segmented
A drizzle of raspberry blush vinaigrette
A handful of chopped fresh coriander
A handful of pecans, chopped
A handful of sunflower seeds
For the vinaigrette:
100g raspberries (10-12 juicy raspberries)
60ml extra virgin olive oil
Juice of 1 lime
20ml balsamic vinegar
20ml beet kvass (optional, but ideal)
1 tsp salt (ideally beetroot salt)
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Method:
‘Hungry Woman’ by Pauline Cox (Ebury Press, £27).
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