and photo are from
Gourmet Magazine, February 2002. Great for a brunch entree or a
Don't forget to check out my
Make-Ahead Holiday Brunch Menu
(with recipes) which includes
this delicious Grapefruit Ambrosia.
Yields: 4 servings
Prep time: 15 min
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 granulated sugar
1/2 cup salted shelled natural
pistachios, toasted and coarsely chopped
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.
Just before serving, stir
Makes 4 servings.