1Cut a slice off of the top and bottom of each grapefruit. Stand the grapefruit upright and, following the contour of the fruit, cut away the peel and pith. Quarter the flesh and cut into slices.
2Add the jicama and mango to the bowl with the grapefruit pieces and toss to combine. Season with salt and cayenne. Drizzle with the lime juice and add the cilantro. Toss to coat. Cover and refrigerate until the salad is chilled, about 1 hour. Serve.
Most people have only tasted fresh grapefruit, and not everyone enjoys the tartness of it. Jenny Stewart of CHOW.com suggests broiling the citrus fruit with sugar to add a caramelized sweetness. And if you're adventurous, go crazy with any flavor combination you can think of—you might be surprised how well it works.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy