A Community Recipe by Mopoke
Juicy, sweet, hot, and a pretty pink too! – This is simple pantry fare that’s thrown together in minutes and works for lunch, snack, or as an appetiser.
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Top voted
Bluedolfin
Mar 25, 2010
Mopoke~ Do you think that a few grapefruit sections (meat only, no membrane) would work instead of just the juice? What about using some grapefruit sections for garnish also?
Mopoke
Mar 25, 2010
Hi Bluedolfin. I really used only a very minimal squeeze of the juice to finish wetting up the ingredients and add tang, and it could have taken more to bring in the bitterness - so yes. No need to demembrane it I don't think...even a few pips would bring that edge to the front a bit more... and pretty grapefruit to garnish why not - or nasturtium flowers to meld the heat and the bitterness together!
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Mopoke
Mar 25, 2010
Hi Bluedolfin. I really used only a very minimal squeeze of the juice to finish wetting up the ingredients and add tang, and it could have taken more to bring in the bitterness - so yes. No need to demembrane it I don't think...even a few pips would bring that edge to the front a bit more... and pretty grapefruit to garnish why not - or nasturtium flowers to meld the heat and the bitterness together!
Bluedolfin
Mar 25, 2010
Mopoke~ Do you think that a few grapefruit sections (meat only, no membrane) would work instead of just the juice? What about using some grapefruit sections for garnish also?
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