Pickled Blackberry and Grapefruit Salad
The View From the Great Island
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.
- 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
- lime zest
- thyme leaves
- 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.
- Heat the vinegar, water, and spices in a small saucepan until it comes to a simmer. Turn off the heat and let cool.
- 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.
- Put the grapefruit sections in a serving bowl and add the pickled berries, along with a tablespoon or two of the pickling liquid.
- Serve with a garnish of lime zest and fresh thyme leaves if you like.