grapefruit

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So it’s not a secret that I do not like grapefruit and I never have. Lately, I’ve been on this kick of trying new foods that I distinctively know I don’t like, but I want to try them in different forms just to make sure. More often than not the experiment at hand has the same outcome: I still don’t like [insert food].

This week, I was given a grapefruit and I brought it home for Matt to enjoy, but before totally handing it over I had an epiphany. Once, I heard about broiled grapefruit, and I figured what better time than the present to try this.

Broling a grapefruit is simple and takes about ten minutes. Sprinkle half a grapefruit with a little brown sugar and place it under the broiler for a few minutes; it couldn’t be easier to make. You just broil it until the sugar begins to bubble and caramelize a little, melting into the tangy grapefruit beneath.

Broiled Grapefruit

1.To make it easier to remove the grapefruit segments with a spoon once the grapefruit is cooked, use a sharp paring knife to cut around the edges of the fruit, where the fruit meets the rind. Then gently cut inside the grapefruit, along the edges of the segments. Don’t cut all the way through the grapefruit, just to the rind if you can.

2. Place the grapefruit halves, cut side up in the pan. Spread brown sugar over the top of the exposed fruit (not the rind), about 2 to 2 teaspoons of brown sugar per half (more or less to taste).

Broil for 3 to 5 minutes, until the brown sugar is bubbly and beginning to brown and caramelize. Remove from oven. Let cool for a minute. Eat while still warm.

It’s that easy! After the experiment I decided I could eat a grapefruit like that and I would even give a few more options a try. I am going to give this version of broiling a try next.