Grapefruit Ambrosia

Grapefruit Ambrosia
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  • ½ cup salted shelled natural pistachios, toasted
  • 1 cup sweetened flaked coconut
  • 2 tablespoons sugar
  • 2 tablespoons Campari
  • 5 pounds grapefruit (preferably half pink and half red)

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.

View full recipe at Epicurious


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