On the menu: Coconut Sugar Broiled White Grapefruit
Do I like grapefruit? I do now.
Grapefruit grossed me out growing up. When I was a kid, the grapefruit spoons in my Grandma’s kitchen drawer were for Italian ice cups. But then I grew up and discovered Campari. And that shit is right, therefore I must like grapefruit. Wrong. I have tried grapefruit every winter since (so, like 3 times) to no avail.
The urge to try again came about through a couple of intriguing grapefruit recipes I’ve read recently. There’s this one, for the wild and crazy kids. Here’s one for the forever kids. Broiled grapefruit jumped out at me as a tolerable means of consumption. I picked up both a red and a white grapefruit at the grocery store–go big or go home, friends–and decided I would try heating up the more bitter and intimidating white grapefruit.
I quickly found a broiled white grapefruit recipe. Did I need a recipe for this? No, but as someone who doesn’t try new things without major guidance (hello, being WAY behind on my dissertation…), I needed all the help I could get. We didn’t have raw sugar, but we did have a bag of coconut sugar and that sounded like a good idea. I cut the grapefruit in half and got a big whiff of it’s floral, piney aroma. Nothing smells like grapefruit. I’ve long liked it’s scent, though. The big test was yet to come. After blanketing one half with the coconut sugar, I put it under the broiler for 5 minutes.
You guys! This is freaking delicious! You get the caramely sweetness of the coconut sugar first and finish with a much tempered bitterness of the grapefruit. I devoured it. Grapefruit and I are bitter enemies no more.
Coconut Sugar Broiled White Grapefruit
adapted from The view from Great Island
1 white grapefruit
2 teaspoons coconut sugar
Preheat your broiler to high and place an oven rack as close to the heating element as you can. Slice the grapefruit in half and place on a foil-lined baking sheet. Cover the cut flesh of each half with a teaspoon of coconut sugar. Place under the broiler until the flesh is bubbly and the sugar has caramelized to a dark golden brown, about 5 minutes.
To serve, loosen each segment with a knife, then scoop that warm, juicy goodness up!