Broiled grapefruit for brekkers

I do love Florida citrus and I really love a good grapefruit. There's an older couple with a nice sized grove up the street and when it's in season we buy our oranges, marmalade, pomegranate jam, lemons and grapefruit from them. Right now they're selling 2 grapefruit for 25 cents. How can you beat that?


I came home with an enormous sack full of grapefruit the other day when Farmer B started reminiscing about the toasted grapefruit that his mother used to make them on cold mornings.

I instantly recoiled. Warm citrus? Hot citrus? Cooked citrus? Blech. But then late one night he was at work and the grapefruit pile was staring at me and I thought I should give it a shot. Afterall, I'll try almost any food item once.

I followed his instructions along with some I found online and the hot, soupy beast emerged from the oven.


I smelled it and was intrigued. I ate it and I was hooked. I now spend my days hovering around the broiler jonesing for my next hot grapefruit. I'm going through about two grapefruits a day at this point - one for breakfast and one for a late-night dessert.

If you want to try it, here's the super simple instructions.

Boiled grapefruit

Put the oven broiler on while you cut the grapefruit in half. Remove the seeds and cut around the little walls and edges.

Sprinkle the grapefruit with brown sugar.

Place it on an aluminum foil-lined baking sheet and put in the oven on the middle shelf and broil for about 6 minutes.

Then move to the top shelf for about 60 to 90 seconds - watch this step like a hawk. You don't want blackened grapefruit - you just want a bit of stylish singeing on the edges.

Remove and enjoy.