Fresh ruby red grapefruit topped with fresh pineapple wedges and fresh ginger, then drizzled with maple syrup and pomegranate blueberry juice!

Serves 2

1 lg. ruby red grapefruit, washed, cut in half around the equator, then run a sharp thin knife between the membranes, loosening the wedges to eat

5 thin wedges of fresh pineapple per serving

1 t. fresh, peeled, finely chopped ginger per serving

2 T. grade A maple syrup per serving

1 T. pomegranate blueberry juice per serving; I used Pom brand (

Place grapefruit halves on plates.

Top each half with 5 thin wedges of fresh pineapple, that takes up about ¾ of the visual space on top of the grapefruit.

Sprinkle each with about 1 t. fresh chopped ginger.

Drizzle each with about 2 T. maple syrup.

Then drizzle each with about 1 T. pomegranate blueberry juice. Serve.

Notes: What a delightful way to start the day, even if it isn’t for a special occasion breakfast. Serve with heated whole grain bakery bread with your favorite softened margarine or coconut spread, your favorite flavored coffee, a glass of your favorite sparkling mineral water and you’ll remember to have this breakfast again.

Wash all fruit that is served with the peel on. In this dish, the sauce drips over the peel of the grapefruit, so you want it clean.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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