Thursday, April 15, 2010

Broiled Grapefruit


Confession: I'm not a huge fan of grapefruit. I want to like it and I've tried to like it, but for some reason, my taste buds won't allow me to get over the sour after-taste this popular fruit leaves in my mouth!

Grapefruit is really good for you, as most fruits are, but it aids the body in more ways than others. Did you know that it increases your metabolism, is low in sodium and pushes excess water out of your body, resulting in weight loss? In fact, there is even a diet out there consisting of eating just grapefruit! It's also rich in Licopene, aiding in the prevention of cancer. And last, but not least, it's a great source of Vitamin C, which can lead to radiant skin! Bonus!

Despite all of the wonderful things this pink fruit has to offer, it's definitely not on my weekly grocery list. But recently, Joy the Baker, posted about broiling grapefruit with a touch of brown sugar and ginger on top. She said it was "super delicious" and described it as "grapefruit creme brulee." It sounded really good and wanting to like love grapefruit like so many I know, I decided to give it a shot, hoping it would convert me!

It was good and I liked it. I didn't love it, but it was good and I've eaten it a couple of times since! I don't know if I'd go as far as putting it in the same category as creme brulee, but the sweetness of the brown sugar definitely helped in providing a solid contrast to the sourness I grew to despise!

Broiled Grapefruit

1 Grapefruit, sliced in half
3 Tbsp. Brown Sugar

Turn the broiler on. Place the grapefruit halves on a baking sheet, lined with aluminum foil or parchment paper. Sprinkle the brown sugar on top of the sliced pieces, one tablespoon at a time. Note: Allow the brown sugar to dissolve into the juice and meat of the grapefruit before adding additional amounts.

Broil for 7-9 minutes, turning the pan half-way through. Note: While broiling, prop the open door open slightly to allow the fruit to broil evenly.

Yield: 1 Serving
Source: Adapted from Joy the Baker


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