While researching the grapefruit story in our March 2014 issue, we learned that it's possible to separate the citrus flesh into hundreds of individual vesicles by stirring it in oil, where the juice-packed sacs unbind from one another. The pearl-like bits can be spooned over desserts like a sparkling vanilla-grapefruit granita and provide bursts of sweet-tart flavor to salads. To make them, submerge grapefruit segments in a neutral oil like canola. Stir occasionally until segments break down, about 15 minutes. Strain vesicles through a fine-mesh sieve, reserving oil for dressings. Rinse vesicles under cold water; use as desired.
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