Grapefruit Ambrosia

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Serves about 4

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 sugar
Salt

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.

Reviews of Grapefruit Ambrosia :

1-1 of 1 reviews

A foodie in Phoenix Apr 9, 2007
Would make this again.
The ambrosia was a very nice addition to Easter dinner. We felt that the sweetened coconut was sufficient and did not add extra sugar.

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