My grandmother served grapefruit supremes with blueberry syrup at every lunch in the winter. She was pleased as punch that she invented this combination, and would announce that fact loudly as she set down the chilled glass plate, prepped ahead and refrigerated. At the time, she used a commercial blueberry syrup that was probably artificially flavored. It wasn't until I began experimenting with blueberry syrup that I remembered this salad, and the whole taste memory came back in a flash, the exquisite flavor of grapefruit and blueberry. I've updated the salad to include avocado, chile and toasted almonds. (PS, This recipe makes quite a lot of blueberry syrup. You won't regret that - stir into selzer or pour it over waffles.)

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