Guest Post: Grilled Grapefruit For Dessert!
Cooking By Color – Pink
Sooooo June was going to be Pink month on the blog. To say it’s been a busy last few weeks is an understatement so getting pink recipes together wasn’t going so well! Thankfully we have Samantha here to share with us a terrific way to use grapefruit, the only pink fruit I could think of that I actually dislike lol. Samantha first shared her delicious Yonana ice cream variations in this post. There are only about five foods that I can’t stand and grapefruit is one of them. I bet I could eat it this way though! In the recipe you’ll see some substitutions, which are what I would use if I was making this recipe for myself. Enjoy!
Grilled Dessert Grapefruit by Samantha
I love the month of June. Maybe it’s because a part of me still considers it the beginning of summer vacation and a long summer of pool parties, beach days and fresh lemonade. Another part of me also loves it because the summer always bring fresh fruit. Living in Massachusetts means I don’t get to see much of that often so when the summer comes, I take advantage of all the new fruit at the grocery store.
Grapefruit is one of the fruits I cherish in the summer. Its juicy properties make it perfect for a refreshing snack or breakfast. Yet, the bitter taste of grapefruit can turn some people away from it. That is why I was so excited when Christy suggested I feature a grapefruit recipe for the pink month of June. I wanted to include one that would taste delicious to people who would not normally choose grapefruit as their goto snack.
This recipe does not have many ingredients and is relatively simple to follow. It also takes advantage of the warm summer weather because it can be grilled outside. (I made mine in the oven broiler because my grill is currently out of commission, which works just as well.)
Feel free to add as many or as little spices as you want. This recipe came from something my mom made for us one morning which she heard about from my aunt. It uses sweet ingredients that mix well with the more bitter grapefruit.
Grapefruit is called the fruit of “paradise” because it promotes health and fights disease. It is low in calories but rich in pectin, an insoluble fiber that can promote colon health. Vitamin A and Vitamin C are also found in this pink fruit.
Ready to experience grapefruit like you never have before? Get your grills ready and start your summer right with some magical, pink grapefruit.
Grilled Dessert Grapefruit
Total time: 10 minutes
2 grapefruits, sliced in half horizontally
2 tablespoons brown sugar OR coconut palm sugar
2 tablespoons vegan butter OR unrefined coconut oil
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1. Heat your grill or preheat oven to a low broil.
2. Form a paste by mixing together the butter, brown sugar, cinnamon and nutmeg in a small bowl until smooth.
3. Cut grapefruits in half horizontally. Spread the butter and sugar mixture on each, spreading the mixture on the pink and juicy side as evenly as possible.
4. Place grapefruits in the oven or on the grill for five minutes or until the topping has melted and the grapefruit has warmed. If broiling in the oven, place grapefruit on a baking sheet covered with tin foil. If grilling, place grapefruit directly on the grill so that they maintain an upright position. They should be too large to fall through the cracks.
5. Serve with a grapefruit spoon and eat by scooping out each section with a spoon.
Another reason I like grapefruit is because it’s fun to eat. Using a grapefruit spoon with a serrated edge makes it easier, but using any spoon will work. It’s easiest to scoop out pieces by following the natural separation in the grapefruit. Make sure to cut the grapefruit horizontally so that these sections are open.
Samantha Wood is a senior journalism student at Boston University’s College of Communication. She has been a vegan for 2 years and is thankful for her decision every day she wakes with more energy. She loves cooking vegan meals and sharing them with others through her blog. One day she hopes to move to California and work for a food magazine so that she can help share the power of eating healthy.