Dehydrating grapefruit segments gives them a pleasantly chewy texture and concentrates their sweetness. The dried segments are great for snacking, as well as for garnishing dishes like risotto with grapefruit and seared scallops. Chef Bryce Shu-man of Manhattan's Betony restaurant showed us how to do it. Supreme the segments of two large red grapefruit. Toss with 1 tbsp. olive oil and ¼ tsp. kosher salt; place on rack over a baking sheet. Dust with ½ cup confectioners' sugar and bake for 6 hours at 170°; let cool. Store at room temperature in air-tight container for up to 1 week.