There are a lot of foods that I thought were absolutely revolting when I was little- grapefruit was certainly one them. Just like with many other things in life, that tangy and bitter taste of grapefruit is something that I’ve grown to appreciate as I got older. :)
Usually when I think of serving warm citrus fruit, I think of a cold, autumn day. Not that I needed an excuse to have warm grapefruit, but for the last couple of days the weather has been extremely gloomy and the on and off rain really did make me believe for a second that it was indeed fall time.
I had this broiled grapefruit for lunch and it definitely satisfied my “I want something to eat, but not quite sure what” craving. I think that warm grapefruit is much easier to eat (pre-cutting it also helps with scooping it out) and that caramelized coconut sugar and warm cinnamon mixed with nutmeg add just enough of that spiced-sweet flavor to its natural tanginess. If you never tried eating your grapefruit like that yet, you need to give it a go.
What you’ll need:
2TBS coconut palm sugar (can be substituted with brown sugar)
1tsp agave nectar (optional)
unsweetened coconut flakes (optional)
1. Cut your grapefruit in half, through the middle and not the stem end.
2.Using a small, sharp knife, cut the grapefruit around the rind, to gently separate it from it. Do the same thing inside the fruit: gently cut the segments to separate them, making sure that you don’t cut it all the way through.
3. Sprinkle each grapefruit half with cinnamon, nutmeg and coconut sugar. If using, finish off with some agave nectar and let broil for 4-5 minutes, or until the sugar caramelizes.
4. Let it sit for a minute so that it cools off a little and top off with unsweetened coconut flakes, if using. Serve warm.