Fresh Grapefruit Salad - grapefruits

Method

• Peel the grapefruit over a large bowl to catch juices, removing all white pith.
• Cut along both sides of the membranes dividing grapefruit sections, letting segments fall into the bowl.
• Squeeze the membranes with your hands to extract all possible juice.
• Remove any seeds that fall into the bowl.
• Juice one lemon to yield 1/4 cup juice; add to grapefruit segments.
• Set aside.
• Measure 1/4 cup cold water into a 2 cup measuring cup or small bowl.
• Add gelatin and stir to soften.
• Add boiling water and stir to dissolve.
• Add sugar to taste to gelatin mixture, stirring until dissolved.
• The amount of sugar you add will depend upon the tartness of the grapefruit.
• With the tart yellow grapefruit, I add about 1 cup of sugar, but with the sweeter red grapefruit, I may add as little as 1/4 cup.
• Add the gelatin mixture to the grapefruit segments and juices, tossing gently to combine well.
• Pour into a 9-inch square Pyrex dish and refrigerate tto set, 4 hours to overnight.