The cover of the Tri-City Herald's Food & Wine section Feb. 18 will feature inexpensive comforts foods for tough economic times. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
6 grapefruit, preferably 3 pink and 3 red
1 cup sweetened, flaked coconut
2 tablespoons Campari (liquor)
2 tablespoons sugar
pinch of salt
1/2 cup (2 ounces) salted, shelled natural pistachios, toasted and coarsely chopped
With a sharp paring knife, cut peel and white pith from grapefruit, then cut segments free from membranes. Halve grapefruit segments crosswise and transfer to a medium bowl. Stir coconut, Campari, sugar and salt into grapefruit. Refrigerate for at least 15 minutes.
Just before serving, stir nuts into ambrosia. (The ambrosia, without the nuts, can be refrigerated for up to 4 hours.)
Per serving: 278 calories, 4 grams protein, 9 grams fat, 5 grams saturated fat, 47 grams carbohydrate, 7 grams fiber, 0 milligrams cholesterol, 118 milligrams sodium.
From: The Gourmet Cookbook, edited by Ruth Reichl.