Grapefruit Ambrosia Recipe

  • 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
  1. 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.
  2. Just before serving, stir in nuts.