Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
2 red or pink grapefruit, about 450 g/1 lb each 25 g/1 oz Demerara sugar 2 ripe passion fruit or 2 tbsp orange flower water
1 Preheat the grill to medium and line the grill rack with foil. Cut the grapefruits in half and, using a grapefruit knife or small, sharp-pointed knife, carefully loosen the segments and remove the central piece of pith. Carefully cut under the segments to make them easier to remove. 2 Put the grapefruit on the foil-lined rack and sprinkle with the sugar. Cook under the grill for 5 minutes, or until the sugar has melted. 3 If using passion fruit, scoop out the seeds and flesh, and spoon over the cooked grapefruit. Alternatively, pour over the orange flower water. Serve half a grapefruit per person while still hot.
calories per half 78