Grapefruit Ambrosia

• 5 lb grapefruit (preferably half pink and half red; about 6 total)
• 1 cup sweetened flaked coconut
• 2 tablespoons Campari
• 2 tablespoons sugar
• 1/2 cup salted shelled natural pistachios, toasted and coarsely chopped

1. Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes.
2. Halve grapefruit segments crosswise, then transfer to a bowl.
3. Stir in coconut, Campari, sugar, and a pinch of salt and chill 15 minutes.
4. Just before serving, stir in nuts.

red, coconut, sugar, natural pistachios

Taken from www.epicurious.com/recipes/food/views/grapefruit-ambrosia-106176 (may not work)