- 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
- 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.