Tangy Ruby Raspberry Salad
The amount of sugar you want to use in this recipe depends on your sweet tooth. Anywhere from 1 teaspoon to ¼ cup works.
INGREDIENTS | SERVES 4
2 large Ruby Red grapefruits
2 cups fresh raspberries
1 cup peach, diced
1 cup nectarine, diced
3 tablespoons granulated sugar
Use a sharp knife to remove peel and pith (white stuff) from each grapefruit. Remove seeds and slice membrane from around each segment. Slice each segment in half. You should end up with around 3 cups of prepared grapefruit. Discard peels, pith, seeds, and membranes.
Combine grapefruit, raspberries, peaches, and nectarines in a large mixing bowl. Sprinkle 2 tablespoons sugar over salad and toss well to coat. Sprinkle the remaining 1-tablespoon sugar over the salad as a garnish and serve immediately.
The Ruby Red grapefruit was the first grapefruit to receive a U.S. patent and is the most popular variety of grapefruit sold. The pink- to red-fleshed grapefruits range from sweet to slightly bitter and tend to have fewer seeds than other grapefruit varieties.