Aji panca's light fruitiness pairs well with assertive, aromatic grapefruit and buttery avocado—it plays off their best attributes and brings them closer together. Though this a decidedly winter salad, it feels summery, and it'd be the perfect accompaniment for a winter grill fest-turned-taco night. Or dice the fruit fine and pile it on toast for breakfast. Yes, you'll need to segment your grapefruit for this, but once you get a little practice it's easy and kind of fun. If you buy an extra couple practice grapefruit you'll be a pro by serving time. More

This recipe from The Ciao Bella Book of Gelato and Sorbetto adds just enough sugar to make these two bitter ingredients into a bittersweet apertif of a sorbetto, somewhere between a cocktail and dessert. When making the base be sure to taste since the amount of sugar you use depends on the sweetness of the grapefruit juice. Sweet Ruby Red grapefruits will require significantly less sugar than their white counterparts. More

[Photograph: sweetonveg on Flickr]... More

For those familiar with the cream-pineapple-maraschino-cherry-laden versions of this salad, rest assured that this one contains none of those cloyingly sweet ingredients. This iteration of ambrosia is much more refined. More

In 2000, Odessa Piper, the founding chef and former owner of L'Etoile Restaurant in Madison, Wisconsin, told Wisconsin Trails magazine that generations of Piper women have been candying grapefruit peel by a three-day process that I have since incorporated... More