This is not a recipe at all, but just an easy wonderful secret to finding grapefruit irresistible — adding sugar, of course! When I was growing up, this was the only way I would even touch a grapefruit. My dad would take a half a grapefruit and pack brown sugar on top. Then he’d broil it until the sugar melted and formed a tasty crust on the grapefruit.
It’s like a bruleed crust on top of fruit. Mmmm.
The only thing I change is that I try to avoid adding excessive amounts of sugar on top. But if you’ve never had grapefruit like this, I do recommend making at least one with about three times as much sugar as I’m doing today because the crust it forms is just ridiculous. This way still makes a lovely thin crust, and counteracts that tartness of grapefruit.
serves 2
1 grapefruit
2 T brown sugar
Preheat broiler. Cut grapefruit in half; pack brown sugar on top; put under broiler for about 5-7 minutes until sugar is melted. Allow to cool just a couple minutes so that the crust forms on top.
Okay, it’s not quite that easy. One thing to be very aware of is that you have to make sure that the grapefruit sits very level on your baking sheet or all the brown sugar will just slide off the top! So sad! Just slice a little bit off the bottom of the grapefruit to make it sit flat.
Inevitably some is going to slide off (foil is a must!), but I just scoop that up right when I pull the grapefruit out of the oven and pour it back on top. Then let it cool a little.
Yes, you do eat it warm. I know warm grapefruit might sound weird, but it’s actually incredible.
And messy. Have napkins handy.
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