You are a chef preparing a dish that includes grapefruit, known for its citric acid. You want to balance the flavors without making the dish too sour. Which approach would best help you achieve a balanced flavor profile while considering the acidity of the grapefruit?

To balance grapefruit’s citric acid, gently neutralize it with a mild base such as a pinch of baking soda or add a touch of sugar to counteract the sourness. The base reacts with the acid, raising the pH slightly and softening the bite, while the sugar masks the sharpness without overpowering the flavor. For example, if you’re using one cup of grapefruit juice, add about 1/4 teaspoon of baking soda and stir until the fizz stops; the acidity will drop and the taste will feel smoother. This small adjustment keeps the dish bright but not overwhelmingly sour.