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There's fruit salad, and then there's fruit salad. One bite of this pickled blackberry and grapefruit salad and you'll know what I mean. Serve it as a refreshing first course, over greens for a light lunch, or drizzled with honey over creamy yogurt for breakfast. Yum.


serves 4-6

Total time

0 minutes


  • pickled blackberries
  • 6 ounces blackberries, rinsed, plus 2-3 extra berries
  • ½ cup cider vinegar
  • ½ cup water
  • 1 tbsp pickling spice (find it in the spice aisle of your supermarket)
  • 2 pink grapefruits, sectioned
  • garnish
  • lime zest
  • thyme leaves


  1. To make the pickled blackberries, carefully fit your berries into a jar, taking care not to bruise them. A wide mouthed canning jar works well. Reserve 2 or 3 berries for later.
  2. Heat the vinegar, water, and spices in a small saucepan until it comes to a simmer. Turn off the heat and let cool.
  3. Strain the brine, then crush 2 or 3 berries and stir into the brine. Pour the mixture over the berries, making sure all the berries are completely submerged. Add more water if necessary. Cover and let sit for 4 hours.
  4. Put the grapefruit sections in a serving bowl and add the pickled berries, along with a tablespoon or two of the pickling liquid.
  5. Serve with a garnish of lime zest and fresh thyme leaves if you like.

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