Cut grapefruit in half and with a serrated-edged knife, slice around each section to separate it from the skin membrane. With a spoon, carefully scoop out all sections of grapefruit and place them in a bowl. (Save extra grapefruit juice to drink or use in a shake later.) Open the Thai coconut and drain the coconut water into a glass. There is a soft spot on the bottom of these coconuts where you can sink a knife or clean screwdriver and drain the water. Make sure the water is clear and sweet to the taste; it should not be fizzy, cloudy, or fermented. Strain out any wood pulp from the coconut water and pour over the grapefruit sections. Let the sections soak in the coconut water for a few minutes. Place freeze-dried coconut flakes in a bowl for dipping. Take soaked grapefruit sections, one at a time, and roll them into the coconut to heavily coat. Or push a soaked almond into the middle of the grapefruit section and then coat with the freeze-dried coconut for a nuttier crunch. Prepare dehydrator. Set grapefruit sections on a dehydrator tray lined with a screened (one with holes) sheet. Dehydrate overnight at 110 degrees F (or to desired crispness). Yummy chewy Sweetart treats!
Sweetart Macaroons
In a Cuisinart food processor, place drained soaked almonds, grapefruit sections (that have soaked in the coconut water), and freeze-dried coconuts. Process until you have a chunky wet mush (not too long). Spread out onto a Teflex-coated sheet about ½-inch thick, and dehydrate at 110 degrees F overnight. Check mixture after 12 hours; it should turn out pliable and chewy. If you desire a crisper macaroon, dehydrate longer. Break into large chunky pieces (about the size of a cookie) or score with a knife while drying to make more uniform shapes. Keep in Ziploc bags or Tupperware for storage (that’s if there are any left after you pull them off the tray). Enjoy! Feel free to adjust ingredients to your liking each time you make this. You will probably have some grapefruit juice and coconut water leftover. Drink it later, use it in a shake, or freeze it into a Popsicle.
Variations:
• Instead of grapefruit sections, use raw yams that have been peeled and sliced very thin with a vegetable peeler (in long strips or chip-style) or sliced into thin spirals with the Saladacco. Soak the thinly sliced yams in the coconut water for a few minutes and then roll them in the freeze-dried coconut to coat them. Dehydrate overnight or to desired crispness. These make wonderful pop-in-the-mouth snacks or really great sweet croutons for your next salad. If desired, soak any kind of nuts (almonds, pecans, sunflower seeds, walnuts, etc.) in the coconut water, roll them in the freeze-dried coconut, and re-dehydrate them. Great salad or soup toppers or snacks. Enjoy!
tsp. RealSalt
of the mixture in center of sheet. Cover with another Teflex sheet, using rolling pin to flatten mixture on sheet to ¼ inch. Score mixture with dull knife, into cracker-sized pieces. Dehydrate at 100 degrees F for 9 hours. Turn, and dehydrate additional 4 hours. Store in airtight container.