I learnt about this recipe on a recent visit to Assam. The markets and fruit stalls are loaded with grapefruit and it is quite a common and relatively cheap fruit in the region.
This very simple recipe pops with flavors. the bitter-sweet grapefruit is brought alive by the spicy chilies and the mustard oil adds a wonderful base flavor to the salad. Be careful with both the chili and the mustard oil, they can quickly overpower the sweet freshness of the fruit. I added the lettuce for some crunch but you may leave it out. I like to serve this salad as a small pre-salad, about 2-3 tablespoons per guest, it helps open the palate and diversify flavors on the tables.
This salad can get quite addictive, so it is worthwhile to make extra.
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1 large or 2 small grapefruit, pink variety preferred
1/4 green chili, finely minced
1 drop good quality mustard oil
A pinch of salt
Butter lettuce (optional)
Cut the grapefruit horizontally about 2/3 way. Use a sharp paring knife to cut out the flesh of the grapefruit being careful not to cut through the cup of the grapefruit skin. Remove all the membranes collecting the flesh and the juices.
Mix the green chilies, mustard oil and salt to the flesh.
To serve, load the seasoned grapefruit flesh back into the larger cup.
If using lettuce, you can shred the lettuce and add to the grapefruit before adding to the cup. Alternatively, you can line a bowl with the lettuce and load the grapefruit meat onto the leaves.