0.5 cup natural pistachios salted shelled toasted coarsely chopped
5 lb grapefruit red (preferably half pink and half ; 6 total)
2 tablespoons sugar
1 cup coconut or sweetened flaked
Equipment
bowl
knife
Directions
Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve grapefruit segments crosswise, then transfer to a bowl. Stir in coconut, Campari, sugar, and a pinch of salt and chill 15 minutes.
Just before serving, stir in nuts.
•Ambrosia, without nuts, can be made 4 hours ahead and chilled, covered.
