I happen to be one of those people who love grapefruit — apparently there aren’t lots of us but I’m one of them and the tart-sweet flavor and pretty pink color delight me.
I usually eat grapefruit by segmenting the fruit and then squeezing out juice into a bowl but I’ve seen so many recipes that suggest you sprinkle sugar on top of the cut grapefruit and then pop it into the oven to caramelize the sugar that I had to try it out myself. I must say that I’ve never tasted a better grapefruit, ever.
While this whole grapefruit brulee thing sounds really fancy and calls for a special tool, it really couldn’t be an easier or more delicious way to enjoy this delicious citrus fruit…even Collin Murray was convinced.
Grapefruit Brulee (adapted from several vintage and modern sources)
Makes one grapefruit
1 ruby red grapefruit
2 teaspoons brown sugar
Cut the grapefruit in half and run a knife around the edge of the fruit between the white pith and the meat; use the knife to cut in between the membrane and the meat of the fruit.
Sprinkle the sugar over the grapefruit. Use a kitchen torch to caramelize the sugar for about 30 seconds or until the sugar has melted and bubbly. Alternatively, you can place the grapefruit on an oven-safe tray under the broiler for about 1-2 minutes or until the sugar is again, melted and bubbly. Enjoy.