Molecular Gastronomy Grapefruit Caviar

Ashley Dearmore


Molecular Gastronomy can be an amazing experience. I first tried molecular gastronomy about 2 years ago when we went to Cancun. The first thing I ever tried was the Asparagus balls. It was such a crazy experience a balloon filled with the most flavorful asparagus gel. I know it sounds a little off asparagus gel balls? Trust me its amazing! Knowing not everyone likes asparagus I decided to go with a fruit instead of a vegetable. Ruby red grapefruit was a easy decision because of the pretty color, and amazing taste. Any fruit will work just be sure there are never any seeds.

pinch tips: How to Wash Fruits & Vegetables



No-Cook or Other


9 oz
ruby red grapefruit juice
18 oz
cold water
3 g
calcium chloride
1 g
sodium alginate

Directions Step-By-Step

Fill one medium bowl with about 3-4 inches of cold water. This is called your water bath and is used in the final step, set aside.
In the large bowl mix the sodium alginate with 1/2 the fruit juice and blend till completely dissolved using your mixer or immersion blender. If you don’t have a immersion blender try to use a bowl that will allow the liquid to constantly move, and is deep enough the mixer attachments can blend properly. If it blends properly you will see a foam form on top.
Add the remaining fruit juice
Strain your fruit mixture into the empty med. bowl. This will remove any air bubbles from the mixture.
Dissolve the calcium chloride in the 18 oz. of cold water. I used a whisk and it took about a minute to be completely dissolved.
Fill syringe or squeeze bottle with the juice mixture about half way full. The mixture should be pretty thick.
Gently drop the mixture into the calcium chloride bath. Try to use light repetitive pressure when doing this to achieve similarity in size.
After a minute, gently remove the “caviar” using a straining spoon and add to the cold water bath.
Wait a couple of minutes then remove the “caviar” from the fresh water into a serving bowl or serving spoon.

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