Grapefruit are so coy. Masked by the shadows of the lemon and orange.
Typecast as breakfast fruit.
Pink flesh, plump with sweetness.
Juice pools with every tear of thick husk.
Dripping down fingers. Bitter turns to sweet on the tongue.
Their allure, for me, is intense. Starting with the vibrant hue ending with their flirty tartness.
I thought they needed a way out of their pigeonhole and into the light.
Preserved grapefruit was just the answer.
Preserved lemons have been getting all the attention. Their use in North African cuisine is ubiquitous and they’ve been creeping their way onto menus everywhere. So why can’t the same be done for its blushing cousin?
Preserved grapefruit operate by all the same principles.
Squeezed tightly into mason jars, bathed in salt and spritzed with sugar. They take a little longer to reach the right consistency, but their taste and uses are just as delightfully curious.
A little patience and these bright beauties will have you puckering with satisfaction.
Whisk them into a vinaigrette. Decorate a ricotta toast or roast with your favorite fish.
- 1 large ruby red grapefruit
- 1/4 cup kosher salt
- 3 tablespoons sugar
- 1 cup fresh lemon juice
- 1 mason jar
- Scrub and dry grapefruit
- Cut your grapefruit into 8 segments
- Salt all of the grapefruit segments
- Add a few tablespoons of salt to the bottom of your mason jar
- Press 2 grapefruit slices on top of the salt
- Sprinkle with sugar
- Layer more salt, grapefruit and sugar
- Repeat process, layering salt, grapefruit and sugar until all ingredients are gone
- Pour lemon juice into the jar to cover grapefruit slices
- Seal jar shake and keep in cool dry place or fridge for 3 weeks
- Shake jar everyday, occasionally leaving it on it's head for a few days.