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PREPARE MERINGUE NESTS:
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Preheat oven to 200u00b0F.
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Line large cookie sheet with parchment paper or silicone baking mat.
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In large bowl, with mixer on high speed, beat egg whites and cream of tartar until soft peaks from.
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Sprinkle in sugar 2 tablespoons at a time, beating until sugar dissovles and meringue stands in stiff, glossy peaks when beaters are lifted.
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With large rubber spatula, gently fold grapefruit peel into meringue until well combined.
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Divide mixture into 8 even mounds (heaping 1/4 cup measuring cup) on prepared sheet, spacing about 2 inches apart.
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Pressing back of spoon into center of each meringue, form mounds into 3 inch round nests.
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Bake 2 hours or until firm.
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Turn off oven; leave meringues in oven 1 hour or overnight to dry.
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When dry, carefully remove from parchment.
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Meringues can be stored in tightly sealed container at room temp up to 2 weeks.
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PREPARE BERRIES:.
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In large bowl, combine blueberries, raspberries, and half of strawberries.
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In 12 inch skillet, combine sugar and grapefruit juice.
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Heat to boiling on medium, stirring occasionally.
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Boil 2 minutes or until sugar dissolves and mixture is clear pink.
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Add the first half of strawberries and cook 1-3 minutes or until berries release their juices and have softened slightly.
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Pour mixture over un-cooked berries in large bowl.
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Stir gently until well combined.
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Place meringue nexts on serving plates.
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Divid berries among nests and drizzle grapefruit syrup all around.
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Serve immediately.
