Grapefruit with sea salt and black pepper
I had some grapefruit with Kosher salt and coarsely ground black pepper. The black pepper is an idea from chef Tyson Cole of Uchi/Uchiko. Putting salt on tart or sour fruits is an Asian thing. Salt turns the sour or tart taste into a taste resembling sweet, but much more pleasant, in my opinion. For me, it’s definitely more preferable than the tart or sour taste.
The black pepper is a very clever touch: Tyson once made me an one-off dish of sliced strawberries, nước mắm (fish sauce), and black pepper. That was amazing not only in taste, but also in the genius of the idea of using black pepper with strawberries.