"In 1911, an Iowa woman calling herself "Gude Wife" wrote in to the "The Housemother's Exchange," a national advice column, to recommend salting grapefruits. "Salt neutralizes the bitter taste as well as the acidity," she advised. Others wrote in to back up this endorsement. "I think you will find that many Southerners always salt their grapefruit," wrote "M.B.L." from Philadelphia. "I am sure that if you once try it you will agree with me that it is good." In fact, salting fruit remains a regional practice alive and well in the South ... In Mexican and border cuisines, it is common to douse fruits (especially mango) with a combination of salt, chili powder and lime." Using salt on bitter and tart fruit is a bit like putting salt on a glass rim containing beer or another alcoholic beverage, because they are bitter too.