A pink grapefruit a day keeps the doctor away...well, that is what the saying should be, nothing against apples. I do eat a grapefruit a day at least, in the winter months. They somehow make winter tolerable with their beautiful pink flesh, pleasing aroma and sweet tart flavor.
Although I eat them unadorned, peeled like an orange most of the time, I thought that they would be quite lovely and delicious combined with some bright green pistachios! Not to mention delicious. I have served the two together in a salad together so I knew it was a good combo. This time I wanted the grapefruit to be covered in a pistachio crumble topping. I cannot resist that, sweet fruit, with crunchy topping! But rather than going the conventional route of just cutting up the grapefruit and piling the crumble on top, I thought it would be more fun to stack grapefruit slices with crumble in between them.
That alone would have been amazing, but crumble needs ice cream, it is essential as far as I am concerned, so I served it with some avocado lime ice cream, keeping with the citrus theme. It was all lovely together, but more importantly it was lovely to my taste buds.
Grapefruit Pistachio Crumble with Lime Avocado Ice Cream
3 Tbsp golden raisins
1/4 cup pistachios
1/4 cup flaked coconut
a large pinch sea salt
1 Tbsp raw agave nectar or raw honey
1 large pink grapefruit, peeled and cut into 4 slices horizontally
additional raw agave nectar or honey (optional)
Raw Avocado Lime Ice Cream (recipe follows)
For the streusel, place the raisins in a food processor and process until finely chopped. Add pistachios, coconut and sea salt in a food processor and pulse until coarsely chopped, and combined with the raisins. Add agave nectar and pulse a few times to combine.
Place one grapefruit slice on a serving plate (the bottom slice), then top with a bit of streusel, and a drizzle of agave nectar. Top with another grapefruit slice, then more streusel and honey and repeat twice, ending with streusel. Scoop some raw avocado lime ice cream alongside and serve!
Raw Avocado Lime Ice Cream
Makes about 4 cups
1 cup lime juice
2 Tbsp organic lime zest
2 cups avocado, mashed
2 cups young coconut meat, chopped
1/2 cup raw agave nectar or raw honey
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid
Add lime juice to a food processor, along with zest, avocado, coconut meat, agave nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the mixture through a fine meshed strainer and press through until you have removed any coconut bits (you can skip this step, but it makes for a smoother ice cream). Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour into a freezer safe container. Let chill in the freezer for a few hours until a little more firm before scooping.