According to the article in Eating Well, grapefruit is loaded with "immunity boosting Vitamin C," "heart-healthy fiber" and potassium. And when you choose pink or red grapefruit varieties, you get some cancer-busting lycopene, too. But did you know that grapefruit and all its nutritiousness didn't always exist? Ruby Red varieties in particular were a happy accident brought on by Mother Nature.
When I was little, I used to eat grapefruit with a sprinkle of sugar. These days, I love it plain. And now, thanks to a recipe from (where else?) this very issue of Eating Light, I think I'll enjoy it broiled on occasion.
Admittedly, it doesn't look as pretty as grapefruit does when it's freshly cut, but we all know that looks can be deceiving.
Broiled grapefruit tastes good. Really good—I think it's the brown sugar and cinnamon. With a light dusting of melted butter and a sprinkle of the aforementioned, broiled grapefruit is good. I'll admit, I was skeptical. But now I'm convinced.
I topped mine with some plain Chobani mixed with a touch of vanilla and some additional brown sugar and cinnamon—and then I topped everything with another small sprinkle of brown sugar and cinnamon. Why not, eh?
To die for. Follow the original recipe , or do what I did and make your own loosely based version. Either way, it's so easy. And have I mentioned that it's so good? It is.
Question: What is your favorite citrus fruit? How do you like to eat it?