Warm Cinnamon-Sugar Grapefruit
We had my favorite breakfast this morning: warmed grapefruit with cinnamon and sugar (well, Splenda actually), and scrambled eggs with spinach and feta cheese. Now, I’ve had people give me funny looks when I ask them if they’ve ever eaten their grapefruit warm, but trust me, you are in for a treat! The sweetness of the Splenda and cinnamon soaks down into the grapefruit when it’s warmed. And warming it seems to make the fruit more juicy. It really is a whole new take on grapefruit.
The recipe, if you can call it that, came from an old Weight Watchers book from around 1974. Of course, everybody knew back then that you would lose weight if you ate a grapefruit every day (lol!). Anyway, at that time it was called “Broiled Grapefruit”, because we didn’t have microwaves back then. Hard to imagine that now, right? But the idea was the same: half and section your grapefruit, sprinkle on some artificial sweetener and cinnamon, and pop it under the broiler to warm it up. And the result? Juicy, sweet/tart goodness! Every winter, when the sweet, plump, red grapefruit make their appearance in grocery stores (look for them starting around November), I grab a big bag of them and get serious about eating them almost every day. I like the ones that are called “Texas Rio Red” the best, but “Indian River Red” from Florida is good too. As long as it is Red. Pink grapefruit is tolerable if you happen to be lucky enough to winter somewhere where you call pick them right off the tree and eat them immediately. For some reason, pink grapefruit from the grocery store is just not as good. And white grapefruit? Yuck! I wouldn’t touch it with a 10 foot pole! But red’s? They are the best!
Okay, so you have your big, juicy red grapefruit all ready? Here is what you do:
First, cut your grapefruit in half.
The next step is to section the grapefruit halves. Use a small, sharp paring knife. Insert the tip of the knife down beside one of the tough membranes that separate the fruit’s sections. You should feel the tip of your knife just touching the inside of the rind. It’s a subtle difference, feeling more resistance, but you will get familiar with it. Pull the knife from the middle of the fruit to the outside, making sure that you are cutting down just to the rind, but don’t cut through the rind (or all the juice will leak out).
I’ve used the knife to pull the fruit section aside so you can see the membrane. Now that you know what to look for, you can see a bunch of them, all radiating out from the middle of the fruit, in between each section of grapefruit. Just like in an orange, but bigger.
Here you can see the membrane on either side of the section I have removed. You need to cut down on both sides of each membrane, as well as around the inside of the rind, to loosen each section. This makes it so much easier to eat, once you get it to the table. There’s nothing I hate more than getting a half grapefruit in a restaurant and finding that they were too lazy to section it for me! This little bit of work is well worth it.
After you have cut down each side of each membrane, then run the knife around the outside, between the fruit and the rind. I like to give a little twist to the knife as I run it underneath each section, which helps to loosen the sections from the bottom.
Once you have sectioned each half, sprinkle on some of your favorite sweetener. If you are using Splenda packets like in the picture, about half a packet on each piece of fruit is enough. If you are using the loose, spoon-for-spoon Splenda, use a rounded teaspoon.
Then sprinkle lightly with cinnamon, and put the fruit into little bowls. Last, you will warm them up a bit to bring out the sweetness and make them juicy. Put the grapefruit halves into the microwave. In mine, two grapefruit halves take 30 seconds if they are at room temperature, or 45 seconds if they are right out of the fridge. As every microwave is different, yours might take a little more or less. You want it to feel warm when you press your finger into the middle of the fruit, but not so hot that you burn your lips.
See how yummy that looks?! And you can see how the juice pools in the bottom. Mmmm, Mmmmm! Makes my mouth water!
And this is all that’s left after you are finished scooping out all that warm and juicy fruit. Now you can see the membranes better!
I hope you try this way of eating grapefruit. You may find that you are eating a whole lot more grapefruit than you used to, and that’s a good thing!
This is a whole new take on eating grapefruit! Choose red grapefruit in season (Winter), since it is the sweetest. Section it to make it easy to eat, sprinkle with your favorite sweetener and a bit of cinnamon, and warm it up in the microwave. Warming the fruit brings out the juice, and allows the sweetness you put on the top to penetrate all the way through. Absolutely delightful!
- 1/2 red grapefruit
- 1 tsp Splenda granular
- sprinkle cinnamon
- Cut grapefruit in half, and section the half you are going to eat.
- Put the fruit in a small bowl, sprinkle the fruit with Splenda and cinnamon, and microwave for about 20 seconds, or just until the middle of the fruit feels warm to your finger.
- Eat immediately.
Texas Ruby Star or Indian River Red from Florida produce the best red grapefruit that is shipped all over North America. Start looking for it in grocery stores in November; it is usually available through to March.