Poor white grapefruit, it’s the forgotten citrus. Ever since the super sweet pink and red varieties have come along, it’s gotten the short shrift. But I still like its tart puckery flavor, and it’s perfect for Grapefruit Brûlée. A sprinkling of raw sugar and a few minutes under the broiler transforms the homely white grapefruit into a thing of beauty. The sugar caramelizes on the top while the fruit underneath heats up and the whole thing definitely crosses over into dessert for breakfast territory.
The fun thing is you can do this with all kinds of citrus fruit, both in their rinds, or peeled and sliced, or sectioned. Winter is the time to get the full spectrum of citrus, and I think our bodies crave this bright sunny fruit right now. Whether or not all the juicy vitamin C helps fight off colds and flu is unclear, but it feels like it helps, and that’s half the battle, right?
- 1 white grapefruit
- natural Turbinado sugar (or regular sugar)
- Set the oven to broil
- Cut the grapefruit in half. If necessary trim off a little bit from the bottom to make the halves sit straight. Set them on a foil lined baking sheet.
- Sprinkle about a teaspoon of sugar evenly across the top of each half.
- Set the oven rack on the highest position, closest to the broiler element. Broil the grapefruit until the top is bubbling and starting to turn brown. This can take anywhere from 2 to 10 minutes, depending on how close your pan is to the heat.
- Remove from the oven and let cool slightly before serving.
You can either cut the grapefruit sections first, before broiling, or after. The presentation is prettier if you wait.
I was so pleased with the results of my Grapefruit Brûlée that I picked up more citrus to roast… pink and white grapefruit, a tangelo, blood orange, Cara Cara orange, a navel, and even little kumquats. I thickly sliced the fruit and cut the peels off with a paring knife. Then laid them out on a lined baking sheet and popped them under the broiler for about 10-12 minutes until they caramelized around the edges. No sugar topping this time.
The closer you can get your pan to the heating element of the broiler the better. The fruit should start to take on color after 10 minutes, but you really should stay right by the oven and check every minute or so.
You’ll be rewarded with hot, juicy fruit that you can eat as is, lay over a salad, or eat with meats or chicken. This would even be great on pancakes, or as a winter topping for yogurt. We ate ours with a drizzle of balsamic vinegar, but you could sprinkle the fruit with hot pepper flakes, a little sea salt, herbs, or even lavender for a unique side dish. The high heat alters the texture of the fruit, it’s almost mouse-like.
Have a great week, everyone. We’re moving next week so I’m up to my armpits in boxes…Oh and guess what? Our new house has a ginormous grapefruit tree in the backyard! White, of course.
Other roasted citrus from around the web ~~
Roasted Clementines / Leaf parade
Roasted Winter Citrus / Joy the Baker
Broiled Citrus Salad /The Forest Feast
Broiled Grapefruit/ She Wears Many Hats
Broiled Grapefruit with Honey, Yogurt and Granola / Cookie + Kate