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 in nuts.
Makes 4 servings.