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1
Insert a toothpick or wooden skewer into the base of each small fruit.
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2
Cut off one end of the grapefruit to make a flat base, then pierce 50 small holes in the grapefruit to hold the toothpicks for display.
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3
Line a baking sheet with a piece of waxed paper.
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4
In a 2-quart heavy-bottomed saucepan over medium-high heat, bring the sugar, the water, and the cream of tartar to a boil.
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5
Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
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6
Cook the mixture without stirring until it registers 240F on a sugar thermometer, then add the lemon juice.
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7
Brush down the sides of the pan two more times and continue cooking the mixture until it registers 310F on the thermometer.
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8
Remove the pan from the heat.
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9
Holding a small fruit by the toothpick, dip the fruit into the sugar syrup, coating it completely.
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10
Lift the fruit from the syrup, gently shake off the excess syrup, and place the fruit onto the waxed paper.
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11
Repeat with the remaining small fruit.
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12
If the sugar syrup begins to firm up while you are working, warm it over medium heat until it is liquid again.
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13
Let the glaze set up at room temperature (about 10 minutes).
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14
Place the toothpicks into the holes in the grapefruit.
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15
Keep the fruit at room temperature until serving time.
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16
Serve the fruit within 12 hours of preparation.
