This warm, lightly caramelized Broiled Grapefruit could change the way you think about breakfast. A quick trip under the broiler turns a simple fruit into something quite interesting. If your mornings feel a little too predictable, this is an easy way to bring something different to the table.
Who remembers this recipe for Broiled Grapefruit straight out of 1960s home economics class? Maybe even 1950s or 40s. I’m not sure, but I do remember Mama making it for us years and years ago.
I just adore all kinds of citrus. Oranges, lemons, limes, mandarins, tangerines, kumquats…you name it, I like it. But especially grapefruit. I love its tart, bitter tang when combined with a little sweetness.
If you’re tired of the same old, same old for breakfast, try broiled grapefruit to shake things up a bit. I think you’ll like it!
Recipe Snapshot: Broiled Grapefruit
Cuisine: American
Cooking Method: Broiler
Total Time: 15 Minutes
Servings: 4
Primary Ingredient(s): Grapefruit, cherries, brown sugar, butter
Skill Level: Easy
What Makes This Recipe Special
This recipe takes a plain grapefruit and turns it into something far more interesting. The heat from the broiler melts the brown sugar into a thin, lightly caramelized layer while the butter adds just enough richness to round out the flavor. A teaspoon of cherry juice gives a subtle sweetness that pairs nicely with the natural bitterness of the fruit.
It is also a practical choice. You can have it ready in about 15 minutes, and it works just as well for a weekday breakfast as it does for weekend brunch.
Ingredient Notes
This post may contain affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Maraschino Cherries — You’ll use a little of the juice for flavor and a whole cherry to garnish each grapefruit half.
- Grapefruit — Use red or white grapefruit. Red varieties tend to be a bit sweeter, while white grapefruit has is more tart.
- Light Brown Sugar — The brown sugar melts under the broiler and forms a lightly caramelized topping.
- Butter — Just a small amount adds a little richness and helps the topping melt smoothly.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
- You can substitute honey or maple syrup for the brown sugar if you prefer.
- Try a sprinkle of cinnamon or nutmeg for a warmer flavor.
- Leave out the cherry juice and use orange juice for a strictly citrus version.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 57 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Broiled Grapefruit
STEP 1. Preheat your broiler on its highest setting with the top rack about 8 inches below the broiler.
STEP 2. Place the halved grapefruit in a baking pan or dish.
STEP 3. Drizzle each half with 1 teaspoon of juice from the cherries.
STEP 4. Sprinkle each with 1 tablespoon of light brown sugar.
Pro Tip
If you like, you can cut a tiny bit off the bottom of each grapefruit half so that it sits more securely in the pan, but be sure not to cut so deeply that you expose the flesh. It’s also nice to go ahead and remove the seeds.
STEP 5. Dot each half with 1/2 teaspoon of butter.
STEP 6. Pop the pan under the broiler for 8 to 10 minutes (longer if you want more golden brown fruit) or until the sugar begins to caramelize. Remove from the oven and top each with a maraschino cherry.
Want to save this?
I'll email this post to you, so you can come back to it later!
Recipe Tips
- For easier eating, use a serrated knife to loosen the segments before broiling.
- Try to keep the grapefruit halves level so the topping doesn’t slide off.
- Watch closely under the broiler since the sugar can burn quickly.
- Serve immediately while warm for the best texture and flavor.
Recipe Troubleshooting Tips
- If you find white grapefruit to be too bitter, use a red grapefruit or add a little extra sugar to balance the flavor.
- Make sure the broiler is preheated before cooking so that the sugar caramelizes well.
- To prevent burning, move the grapefruit further away from the broiler or reduce the cooking time.
- The grapefruit will naturally release juices when heated. Use firm grapefruit to help reduce excess liquid.
How to Serve
Serve broiled grapefruit warm, straight from the oven. It pairs nicely with buttered toast and eggs for a balanced breakfast. For brunch, add it alongside dishes like Easy French Toast Casserole or a hearty Breakfast Casserole to round out the menu.
How to Store
Broiled grapefruit is best enjoyed fresh. If you have leftovers, cover and refrigerate for up to one day. Reheat gently under the broiler or in the microwave, though the texture will be softer. Freezing is not recommended.
Questions About Broiled Grapefruit
It’s really best served fresh, but you can prep the grapefruit halves and toppings ahead. Broil just before serving for the best flavor and texture.
I prefer using red grapefruit because it’s naturally sweeter, but white grapefruit also works, especially if you enjoy a more tart flavor.
Yes, you can leave out the butter. It does add a little richness, but the recipe still works without it.
Cut it crosswise through the middle (around the “waist” so to speak, not up and down) so each half has exposed segments on which to place the toppings.
More Breakfast Recipes You’ll Like
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Do More With ChatGPT
Recipe
Broiled Grapefruit
Ingredients
- 2 red or white grapefruit halved
- 4 teaspoons maraschino cherry juice
- 4 tablespoons brown sugar
- 2 teaspoons butter
- 4 maraschino cherries
Instructions
- Preheat your broiler on its highest setting with the top rack about 8 inches below the broiler.
- Place the halved grapfruit in a baking pan or dish.2 red or white grapefruit
- Drizzle each half with 1 teaspoon of juice from the cherries.4 teaspoons maraschino cherry juice
- Sprinkle each with one tablespoon of brown sugar.4 tablespoons brown sugar
- Dot each half with 1/2 teaspoon of butter.2 teaspoons butter
- Place the pan under the broiler for 8-10 minutes or until the edges begin to brown.. Remove from the oven. Top with a maraschino cherry and serve.4 maraschino cherries
Notes
- Cut the grapefruit crosswise, not from top to bottom. This exposes the segments so the topping can melt evenly over the surface.
- If the grapefruit halves wobble, trim a very thin slice from the bottom so they sit level. Do not cut deep enough to expose the flesh.
- Place the grapefruit on a shallow, oven-safe pan or baking dish. Avoid anything too deep, which can trap heat and affect browning.
- Broilers vary, so start checking at 6 to 7 minutes. The grapefruit is ready when the sugar is bubbly and lightly caramelized.
- Keep a close watch during the final minutes. The topping can go from golden to burned very quickly.
- Red grapefruit will yield a sweeter, milder flavor. White grapefruit will be more tart and may need a little extra sugar.
- Serve immediately while warm. The texture and flavor are best right after broiling.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Never had this before… just might need to give it a try :) Thanks for sharing, Lana!
Hope you enjoy it, Kelly.
What do you think about this somehow being part of a salad or side dish with poultry or pork? Maybe …..
Miss P
I have a great recipe for an avocado and grapefruit salad that goes really well with grilled chicken. I think you could section a broiled grapefruit and use it in that recipe. I’ll dig it up if you want.
sounds yummy I’ll have to give it a try!
A great breakfast treat!
Ok, it’s official – I’ve been living under a rock for the last decade or so… I have NEVER had broiled grapefruit. So it’s clear I have seriously been missing out. I LOVE grapefruit so don’t know how I’ve missed this. Thank goodness I now have found it – c an’t wait to try it!!!
Oh yes, you have to try this Nancy! It’s sweet, tart, bitter, and caramel-y all in one. Most people take the broiling further than I do so that they get a darker brown caramel from the sugar and you might like it best that way as well.
Yay! I just made this last week and it’s one of my all time faves :)
Mine, too, Sues! It’s one of those recipes that just brightens up your morning.
These photos have me craving grapefruit!!! So fun and bright! LOVE!
Thank you, Robyn. Occasionally, I get the photography right! It’s still hit and miss for me, though :-)
I have yet to try broiled grapefruit, but this recipe may change that. Beautiful styling in the first photo! Thanks for sharing :)
I’ve heard of this before, but haven’t tried it. I need to! I love your bright fun photos!
Brenda, I hadn’t seen this recipe since I was a child. Then all of a sudden it started popping up in a few places over the past year or so. I think it’s making a comeback!
I love grapefruit this way too! So many people have never heard of this recipe. Thanks for the reminder of it. Watch out for certain meds with grapefruit (statins).
I think a lot of people have actually forgotten this recipe, Penny – it’s so old! I didn’t make it for years and then started doing it again. We really enjoy it for a change.
I remember momma doing this, but as a kid, I could not eat much grapefruit (acid) so never experienced the taste – maybe now I will go revisit it – Lana, I do so like these prized, by-gone recipes as you well know – thanks for bringing it out again
You’re welcome Drick! I just feel an obligation to keep these old recipes from completely fading away.
Still one of my favorites. Best when have Ruby Red grapefruit. I remember doing as part of 4-H cooking.
Yes! It’s definitely an oldie-goldie.
You always have such neat ideas! I have never seen or heard of this method but must try since I also love citrus!
Thanks! If you like citrus you’re sure to enjoy this old recipe.
mmmm I love citrus too! Makes me feel like summer is here! Yum!
I love it all year round, Angie. Those bright, sharp flavors can lift so many recipes!