Pretty In Pink, Delicious In Red

Here’s something I haven’t had in a long time, broiled grapefruit. When I spent weekends with my great aunt this was one of her favorite breakfast treats. Plus it was a clever way to get me to eat grapefruit. I never liked the yellow, I always found it too bitter but I would eat the pink or ruby red variety they just seemed sweeter.
I never had trouble eating grapefruit when she made it this way; it was almost like having dessert.
What a great way to sneak in an extra serving of fruit for the day.

Broiled grapefruit

2 grapefruits (yellow, pink or ruby red)
4 tsp. butter
4 tbsp. brown sugar

Cut grapefruit into halves, crosswise. Cut pulp away from membrane in each section (with small pointed knife). Cut out membrane at core in center with scissors. Spread each half with 1 teaspoon of butter. Sprinkle each half with 1 tablespoon of sugar. Place on rack in broiler pan with grapefruit 3 inches away from broiler element.


Broil for 5 to 10 minutes or until sugar melts and top of grapefruit turns golden brown.
Top with cherries, raisins, or nuts if desired, serve hot.