Each year around this time, we stumble across one of those too good to pass up deals: 18 pounds of Texas grapefruit for $8. Of course that means we have 18 pounds of grapefruit. We juice quite a few for cocktails. (Come back tomorrow and next week!) We use more juice in marinades, vinaigrette dressings, granitas and more. And yes we even eat a few plain and when we’re feeling a bit fancy we pop some under the broiler.
- 2 large ruby red grapefruits
- 2 tsp cinnamon sugar, honey, brown sugar or maple syrup
Turn the broiler on to high. Wash grapefruit and cut in half. Run a paring knife around the fruit, between the fruit and the rind. Sprinkle each half with about a half teaspoon of cinnamon sugar or the sweet topping of your choosing. Broil until the flesh is tender and the top is caramelized, about five minutes.
Here are some of our favorite ways to enjoy grapefruit:
And of course the cocktails: