Broiled Grapefruit
Broiled Grapefruit – grapefruit, cherry juice, and brown sugar broiled until the lightly browned and the grapefruit is warm. Great for breakfast or brunch.
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 a few times 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.
When broiling grapefruit, I don’t like mine cooked until it’s brown. I know most broiled grapefruit recipes take the cooking further, but I prefer it just barely golden and heated through. And I like a bit of the maraschino cherry juice drizzled over also. Just for good measure.
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!
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How to Make Broiled Grapefruit
To make broiled grapefruit for yourself, start by cutting a grapefruit in half crosswise. Through the waist so to speak. Not up and down.
If you want, you can cut a tiny bit off the bottom of each 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.
Preheat your broiler to its highest setting. Place the grapefruit halves in a pan, drizzle them with a little maraschino cherry juice and sprinkle each with a bit of brown sugar. Some people add a tiny pat of butter and you can if you want. I don’t.
Pop the pan under the broiler for 8 to 10 minutes (longer if you want more golden brown fruit). Remove from the oven and top each with a maraschino cherry.
Enjoy!
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Broiled Grapefruit
Ingredients
- 1 red or white grapefruit
- 2 tsp maraschino cherry juice
- 2 tbsp brown sugar
- 1 tsp butter optional
- 2 maraschino cherries
Instructions
- Preheat your broiler on its highest setting.
- Cut the grapefruit in half crosswise.
- Drizzle each half with 1 teaspoon of cherry juice.
- Sprinkle with one tablespoon of brown sugar.
- Dot with a half teaspoon of butter, if using.
- Place in a shallow pan and cook under the broiler for 8-10 minutes. If you want your grapefruit to be more golden brown, increase the cooking time.
- Remove from the oven. Top with a maraschino cherry and serve.
Notes
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Grapefruit Recipes …
- Grapefruit Sorbet from How Sweet It Is
- Meringue Topped Baked Grapefruit from A Thought for Food
- Grapefruit Cranberry Marmalade from Kitchen Simplicity
- Grapefruit, Lime, and Maraschino Martini from Creative Culinary
- Citrus Salad with Mint Gremolata from A Communal Table
Beautiful website! I was wondering where you found the grapefruit bowls? My grandmother used to have ones just like these when I was a kid. I’d love to have a set of my own.
I love those bowls, too. They were a wedding gift over 30 years ago :-) No idea where you could get any these days.
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!