Grapefruit Ambrosia

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I adapted this recipe from Gourmet Magazine, February 2002. Great for a brunch entree or a light dessert.

Check out Linda's great Fruit Recipes.

Don't forget to check out my Make-Ahead Holiday Brunch Menu (with recipes) which includes this delicious Grapefruit Ambrosia.

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Grapefruit Ambrosia

5 pounds grapefruit (preferably half pink and half red), 5 large, 6 medium, or 7 to 8 small
1 cup sweetened flaked coconut
2 tablespoons Campari*
2 tablespoons sugar
Salt

* Campari is a bitter Italian aperitif made according to a secret recipe originally developed in 1860 by Gaspare Campari in Milan. It is a bright pale cherry-pink color.

Cut peel including all white pith from each fruit with a sharp paring knife. Cut each segment from each fruit free from membranes. Halve grapefruit segments crosswise and transfer pieces to a bowl. Stir in coconut, Campari, sugar, and just a pinch of salt. Refrigerate, covered, at least 15 minutes or up to 4 hours.

Makes 4 servings.