It’s hot, but we’re still hungry, even if long evenings over a hot stove are less appealing these days. This lovely summer oddity is actually more like a template than actual recipe – you can swap around all the ingredients and how you prepare them. The frying here is quick, and only requires one pan, but you can just as easily do this raw or on the grill if you infuse your oil with herbs and mix it with a little vinegar for a dressing/grill marinade.

My most recent version included:

A few handfuls of fresh basil
A couple of fresh chives
One grapefruit
Olive oil

Peel fruit and cut into quarters. Quickly fry the chives in some olive oil, then add some basil leaves and, immediately thereafter, the grapefruit. After a couple of minutes, use your fingers (tongs if you’re a wuss) to flip the grapefruit sections onto a different side, and add a few more basil leaves on top. After another couple minutes, flip again. Repeat if you have more flat sides on your fruit. You probably shouldn’t. When they’re done, serve with more fresh basil leaves as a garnish. Delicious!

Like I said, you can do this raw or on the grill. You can also swap the herbs around. I have used mint instead of basil (especially in a raw version), or actual onion instead of chives, etc. Go play!

– MAW