GRAPE FRUIT
This refreshing Grapefruit recipe from the early 1900s offers a simple yet elegant way to enjoy this citrus fruit. The recipe calls for cutting the grapefruit, removing the seeds and pith, and then enhancing the flavor with sugar and a splash of wine or sherry. The result is a light, tangy, and slightly sweet treat, perfect as a starter or a light dessert, served chilled in its shell and garnished with a maraschino cherry.
Ingredients
- 2 whole Grapefruit
- 2 tablespoons Granulated sugar (Quantity estimated (not specified in original recipe))
- 2 tablespoons White wine or dry sherry (Quantity estimated (not specified in original recipe))
- 1 tablespoon Powdered sugar (Quantity estimated (not specified in original recipe))
- 2 whole Maraschino cherries (For garnish, quantity estimated (not specified in original recipe))
Instructions
- 1Using a sharp knife, cut each grapefruit in half. Carefully remove the seeds. Then, loosen the pulp by running the knife around the edges of each segment. Cut out the white, pithy center to avoid any bitterness. Wipe the knife after each cut to prevent the bitter taste from transferring.
- 2Sprinkle each grapefruit half with granulated sugar. Pour 1 tablespoon of white wine or sherry into each half. Sprinkle with powdered sugar. Place the prepared grapefruits in an ice chest or refrigerator and let them stand for at least 4 hours to ripen.
- 3Serve the chilled grapefruit halves cold, in their shells. Garnish each half with a maraschino cherry.