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Grapefruit Citrus Salt

Citrus salts will brighten up any dish: sprinkle on cookies, scones and muffins; toss it in soups, stews and curries; or use a generous handful to salt a chicken or pork loin before roasting.


1 grapefruit

Sea salt



  1. Wash grapefruit with water and veggie scrubber or wash cloth and dry.
  2. With a zester, microplane or the fine holes on a box grater remove all skin of the grapefruit, avoid removing the bitter white pith under the skin.
  3. In a small bowl, combine zest with a roughly equal amount of salt. Rub between your fingers a few times, to coat all of the zest in salt, until it feels like slightly damp sand.
  4. Allow to dry on the counter. Once dry rub citrus salt between your palms, over a large bowl, for a more homogeneous texture.
  5. Place in an airtight container and use as needed. Use within 6 months for best flavor.