Broiled Grapefruit With Brown Sugar and Flaky Salt
Updated Jan. 19, 2024
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2grapefruits, preferably pink or ruby
- 4tablespoons light brown sugar
- 2tablespoons unsalted butter, melted
- Honey, for drizzling
- Ground cinnamon (optional)
- Flaky sea salt, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
125 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 1 gram protein; 52 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Move the rack 4 inches away from the broiler, and turn it on.
- Step 2
Halve the grapefruits through their equators. Using a paring knife or a grapefruit knife, cut the sections away from the membranes and pith so they are easy to spoon up. Place grapefruit halves, cut-side up, on a baking sheet. Sprinkle each grapefruit half with 1 tablespoon brown sugar, then drizzle with melted butter and a little honey. Sprinkle cinnamon over the tops if you like.
- Step 3
Broil grapefruit until the sugar melts and caramelizes, 2 to 5 minutes. (Broilers vary a lot so watch carefully to make sure they don’t burn.) Sprinkle with flaky sea salt, and serve immediately.
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Cooking Notes
elleb
We dispense with the broiling step. Put a grapefruit in each bowl. Add sugar, etc., then add a bit of 150 proof rum and light it on fire!! Voila!! Toasty flaming grapefruit. For extra cheer, add a pretty maraschino cherry in the middle!! Squeeze the extra grapefruit juice into the remaining rum. Talk about a pick me up!!
India
I'd forgotten about broiled grapefruit! It was a weekend, winter treat my late mother used to make. And SO delicious! I need to add grapefruit to my shopping list and make some. Thanks for the reminder!
f. shanlyn
Wow , I grew up with this dessert in the 50's! Pretty much as described. Another twist, would be to save the scooped out shells, throw in a few grapefruit sections, stuff with vanilla ice cream and freeze, Then for a spectacular dessert, whip up some egg whites into a meringue, cover the frozen shells, place under the broiler-watch carefully! Voila, Grapefruit Baked Alaska.
Esme M
Served this with the "Chile-Oil Fried Eggs With Greens and Yogurt", fresh OJ and Bloody Marys - best brunch ever.
susanna
We had left over juice in the bottom of our grapefruit shells. Saved it and the juice, touch of cinnamon and salt made a tasty vodka cocktail that evening!!
SusanE
My dad used to make broiled grapefruit for breakfast in the 60’s. We loved the contrast of tart citrus and sweet brown sugar. The best part is the broiling causes the grapefruit to release more juice. We’d finish eating the sections and the squeeze out the lovely sweet and tart juice. Can’t wait to try with some flaky salt.
zeke
Delightful! I was out of honey and my partner doesn’t eat dairy so I substituted date syrup and splashes of olive oil. It was a hit!
Melissa
This was so delicious. I used just over half the called for brown sugar, which cut the bitterness but kept the tart without being overly sweet.
SJH
Skip the butter and honey. Go straight to brown sugar and sprinkle it with cardamom. Skip the salt. Enjoy.
maya
SOOOO good! Never made this before and even though I didn’t get a crunchy top (grapefruit too juicy perhaps?) this was fantastic. All worth it for the juice at the end that was sweet with a hint of cinnamon and tasted like a wonderful Christmas drink of some sort. Warm grapefruit is juicer and amazing will totally make again.
Tiipiloo
Nostalgic as written and also tried cutting peeled grapefruit into chunky sections before broiling, then dumping the juicy sweet mess on top of yogurt - an extra drizzle of honey would not be a bad idea here either.
Alex
I make this but add quartered fresh figs before sprinkling with sugar and broiling. Amazing appetizer!
Vicki from Darkest Peru
Could you use an air fryer ? Thank you
JJ DUNN
I plan on making these as-is. Mainly because I'd love an indoor alternative to the BBQ grapefruit that I've been making on occasion for years. I love grapefruit all ways, but warmed and lightly sweetened is an unexpected, refreshing, and light end to an outdoor dinner on the summer's hottest days. I'm interested to see how it could play indoors. Perhaps a counter to a heavy 'comfort' meal or a promise of summer.
Kathleen
Growing up, my widowed maternal grandmother lived with us. She would bake grapefruit with a copious amount of brown sugar on top...it would caramelize a good bit; she would add some cinnamon after it was done. SO GOOD!
Judith
My beloved MIL served this as a dinner party appetizer, with the addition of Cointreau or Drambuie drizzled over the top. Divine.
SusanE
My dad used to make broiled grapefruit for breakfast in the 60’s. We loved the contrast of tart citrus and sweet brown sugar. The best part is the broiling causes the grapefruit to release more juice. We’d finish eating the sections and the squeeze out the lovely sweet and tart juice. Can’t wait to try with some flaky salt.
Dave
Why ruin a good grapefruit? Texas Marsh White or Ruby Reds are the best, and are best with no adornment. People who think grapefruit is sour haven't eaten a good Texas grapefruit.
Suz in Portland
Easy way to jazz up grapefruit for Christmas brunch. We used a torch. Next time, maybe less sugar. Delicious!
susanna
We had left over juice in the bottom of our grapefruit shells. Saved it and the juice, touch of cinnamon and salt made a tasty vodka cocktail that evening!!
s zupic
I like your way of thinking lol
Esme M
Served this with the "Chile-Oil Fried Eggs With Greens and Yogurt", fresh OJ and Bloody Marys - best brunch ever.
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