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Ingredients
- 5 lb grapefruit (preferably half pink and half red; about 6 total)
- 1 cup sweetened flaked coconut
- 2 tablespoons Campari
- 2 tablespoons sugar
- 1/2 cup salted shelled natural pistachios, toasted and coarsely chopped
Method
- Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes.
- Halve grapefruit segments crosswise, then transfer to a bowl.
- Stir in coconut, Campari, sugar, and a pinch of salt and chill 15 minutes.
- Just before serving, stir in nuts.
