Pink Grapefruit

The pink grapefruit associates lycopene (a red antioxidant pigment) with naringin (the flavonoid responsible for its distinct bitterness). This bitterness is a formidable balancing tool for the chef. Worked into "suprêmes" (segments cleanly peeled to remove tough membranes and bitter albedo), its juicy and acidic flesh opposes fatty proteins (raw salmon, avocado, olive oil) via osmosis, cleansing the palate with every bite. Its juice, emulsified into a beurre blanc, creates a highly complex acidic and bitter emulsion.