IT IS our custom to serve this grapefruit in a bowl of crushed ice. The ingrédients are:



1 small grapefruit
Salt and pepper
Minced cooked ham
Sherry or dry vermouth

SLICE off the stem end of the grapefruit, about a quarter of the way down, and reserve it to use as a lid.

With a thin sharp knife, cut perpendicularly all around the edge of the pulp to free it from the skin; be careful not to pierce the grapefruit shell. Then cut out each section, remove the seeds, and remove all the white filaments in the shell. Be sure to catch all the juice, and return it with the fruit to the shell. If there is not enough fruit to fill it, you may have to use a few pieces from a second grapefruit. Now sprinkle the grapefruit with a little salt and pepper, a spoonful of finely minced cooked ham, and a spoonful of sherry or dry vermouth. Cover with the lid and chill before serving.




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La Cuisine Chantraine