When I was a little girl, my mom would fix grapefruit for me. She’d slice it in half, loosen the fruit with a knife and then cover the top with sugar. It was delightfully sweet and tangy — a treat I truly enjoyed.
Since I was a child, though, I haven’t eaten much grapefruit. I don’t like it on its own, and I don’t cover anything in sugar anymore. So I was stumped a couple weeks ago when my daughter came home from the grocery store with grapefruit, which she had no idea how to eat.
She tried it plain and hated it. Then, I told her about the sugar-coated grapefruit I ate as a child. But she’s even more of a stickler about sugar than I am, so that wasn’t an option. So we did an Internet search and discovered broiled grapefruit. We gave it a try, and I’m happy to report that we both really liked it.
The grapefruit we ate was pink. Pink grapefruit contains lycopene, a phytochemical that may lower your risk for heart disease.
Broiled grapefruit with honey and cinnamon
- 1 grapefruit
- 2 teaspoons honey
- Ground cinnamon, to taste
- Preheat the broiler.
- Cut the grapefruit in half, loosen the fruit with a knife and place on a baking sheet.
- Drizzle each half with 1 teaspoon of honey and then sprinkle with ground cinnamon.
- Place the grapefruit under the broiler until it’s slightly browned (about 4 minutes). Serve warm.
3.2.2802
