For a few years in a row, I want to say around Christmas time, my grandparents would send our family a bundle of grapefruits and oranges from Florida. Although I recognized that some of the best grapefruits come from Florida, I snickered at the idea of actually eating one. I was never a huge fan of oranges and to me a grapefruit just seemed like the older, fatter sister of an orange. The kind of sister that made your lips pucker and your face squint. I’d be happy to cut them open and admire the beautiful pink insides and the fragrant citrus smell, but eating them was out of the question.
Flash forward to now. Until breakfast this A.M., I hadn’t even looked at a grapefruit in years, which is a sin considering how good they are for you (rich in vitamin c and antioxidants). I pondered for a while about what I was going to do with it. My first thoughts: muffins? cake? waffles? But then it occurred to me that I needed to really taste the grapefruit in all its sassy tartness . As I Googled basic ways to add some pizazz to my GF, I came up with this idea, a mixture of various breakfast recipes I’ve seen around the internet. Disregarding my amateur photos, this was delicious, colorful and smelled amazing.
Baked & Broiled Brown Sugar Cinnamon Grapefruit
1 large ruby grapefruit
(I just sprinkled it on top. It was likely about 1-2 tablespoons combined)
Heat the oven to broil. Cut the grapefruit in half across. Use a sharp knife to carefully cut around the inside edge of the grapefruit half. If you don’t have a super cool grapefruit spoon, make sure to make cuts next to each segment’s membrane, to loosen the fruit.
Sprinkle each half with cinnamon and the brown sugar and put in an oven-safe dish, sugar-side up. Broil for about 10-12 minutes and then bake at 350 for another 5, or until the top turns quite brown and caramelized. Eat warm.
*You can simply broil the grapefruit for a similar outcome. My broiler was on low, so I wanted a little heat on top and that’s why I switched.