Grape Fruit Recipe

Wash and halve

Rinse the grapefruits under cool running water, pat dry. Place each grapefruit on a cutting board and cut in half crosswise through the equator so you have 4 halves.

Supreme (segment) the grapefruit (optional for clean segments)

Working over a bowl to catch juices, use a sharp paring knife to cut away the peel and pith in strips, exposing the flesh. Then, hold the fruit over the bowl and cut along each membrane to free individual segments (supremes). Collect any juice and reserve it for drizzling or mixing with yogurt.

Alternate: serve as halves

If you prefer a simpler presentation, use a small serrated grapefruit spoon to loosen the flesh around the membrane in each half so the flesh can be scooped when eating. Proceed to season as directed.

Place the grapefruit halves or arranged segments on a serving platter or in individual bowls.

Drizzle 2 tablespoons of honey or maple syrup evenly over the grapefruits (about 1/2 tablespoon per half). If you collected grapefruit juice from supreming, lightly mix 1 teaspoon of that juice with the honey before drizzling for extra flavor.

Sprinkle the sea salt or flaked salt evenly across the grapefruits. Use about 1/4 teaspoon per half; the total salt specified (1 tsp) allows for seasoning on two servings or adjusting to taste.

Tear or finely chiffonade the mint leaves and scatter them over the fruit for aroma and color. Reserve a couple of whole leaves for garnish.

If using yogurt or ricotta: stir 1 teaspoon of fresh lime or lemon juice into the yogurt/ricotta to brighten it, then spoon into ramekins or dollop alongside the grapefruit on the platter.

Sprinkle the chopped toasted nuts over the yogurt or directly onto grapefruit segments for crunch.

Garnish with the reserved whole mint leaves. Serve immediately so the citrus is fresh; if you need to prepare slightly ahead, keep chilled and add mint and nuts just before serving.