I know I’ve mentioned how amazing the citrus is over here a bunch of times since we moved to Perth, but it still continues to amaze me. The season starts out with quietly with sweet mandarins, we then get slammed with loads of oranges in various shades of orange, ruby red and blood, finally limes and grapefruit sneak in just before early spring brings us lemons, cumquats and tangelo. We are truly spoilt for choice way over here in this sandy little part of the world, and I couldn’t be happier!
Of all of the citrus pink grapefruit has long been one of my favourites, possibly because they are not that easy to come by back home in NZ, or maybe it’s because eating them reminds me of the first time I tried them when I moved over here to Australia as an innocent little teenager all those years ago. They are sour but not mouth puckering so, can be eaten like oranges and the beautiful pink hue of their juice is some of mother natures finest work.
Pairing pink grapefruit with the savoury resinous flavour of fresh rosemary is a combination that has intrigued me for some time, so when I bought a few bags of grapefruit recently my mind got ticking over about possible ways to incorporate the two. It’s been a beautiful first week of the school holidays here in W.A, with the sun out nearly everyday. Ice-blocks, icy-poles or popsicles depending on where you are from was the obvious choice.
I made these the day after we spent some time with friends who were camping up the coast in Lancelin. It was my first time up those ways and it’s awesome that in just a little under two hours from the city there exists a place as beautiful as this. The colour of the (albeit cold) water was beyond beautiful, in shades of turquoise, light and deep blue. The kids played around on the foreshore until the wind picked up too much to make playing fun, then we all retreated back to their camp to eat lunch and hang out. We slept mighty good that night…