• 1 grapefruit
  • 4 dates
  • 3 tablespoons blanched almonds
  • water


Select quality grapefruits that have been left on the tree sufficiently long so that they will ripen flavorfully. Good grapefruits have a nice acid bite, are not too pulpy, are extra-ordinarily juicy, are often sweeter than many good, sweet, oranges. White grapefruits are usually better than pink or red grapefruits. Most supermarket grapefruits do not very good.

Cut the grapefruit in half at the “equator” (as opposed to through the “poles.”) Using an ordinary teaspoon, remove the half-segments of flesh from the compartments formed by the segment-skin. Place the skinless half-segments in a bowl. Use a press-type citrus juicer, or a reamer-type citrus juicer, to remove any juice that has remained in the grapefruit outer skin.

Pour this grapefruit juice into an electric blender jar. Remove the pits (if necessary) from 4 dates, and cut each date into about 4 pieces. Use quality dates. I find that the dates grown in California, such as the Calavo brand, are very good. Avoid pasteurized dates. Add the date pieces to the blender jar. Add the blanched almonds (if you have almonds with the skins still on them, I’m sure you know how to blanch them yourself, right?). Otherwise you can find blanched, whole almonds, if you shop around.

Blend this mixture for about 3 minutes, until everything is thoroughly pulverized. Don’t heat up the mixture by over-blending. Keep adding just enough water to keep the blender-action happening.

Pour almond mixture over grape-fruit half-segments. Stir. Add a couple of ice-cubes, then remove them when the soup is icey-cold.

If you like, you can throw in a few strawberry pieces. Or sweeten more with the juice from canned pineapples packed in their own juice. You can throw in a few pineapple chunks too. But I like the basic-grapefruit version the best.

Serves: 1