Crunchy Grapefruit and Green Apple Toss

Grapefruit is one of those fruits that tastes better than it has any right to, given how bitter the pith can be. The trick here is to cut the segments free of the white membrane, so you get clean, juicy bites instead of chewy bits. Work over a bowl so you catch the juice that runs out while you cut. That juice is the bit that makes this salad feel like more than a pile of fruit, so don't pour it away.

Green apple earns its place in this bowl because it stays firm and sharp. Sweeter apples turn soft and flat once they sit in citrus, but a tart green variety keeps its snap and matches the grapefruit's edge. Cut the cubes just before you toss them in, and the salad stays crisp for longer than you'd expect.

The walnuts are where the texture comes from. Chop them roughly rather than finely, so you get little crunchy pieces through every spoonful. If you have time, toast them in a dry pan for two or three minutes until they smell nutty. Let them cool before they go in, or they will soften the apple.

A pinch of salt is all this needs. It pulls the sweetness out of the apple and sharpens the grapefruit, which is why a little goes a long way. Taste as you go and stop when the fruit tastes lively.

This is a good lunch on its own, or a light starter before something warm and spiced. It sits nicely next to a bowl of plain dal and rice, and it works beside a cold glass of Black Jamun and Apple Cooler if you want the whole meal to feel fresh. For a brighter side with the grapefruit, try the Avocado, Grapefruit and Strawberry Salad alongside it. Leftovers keep in the fridge for a day, though the apple will soften and the nuts will lose some crunch, so store the walnuts separately if you are planning ahead.