Grapefruit is home for me. Sometimes my dad would have one in the morning before work with his black coffee and watered down orange juice–truly one of the only fruits I’ve ever seen him eat, come to think of it. Mom would put them out on Sunday mornings with the biscuits and sausage and bacon that was our weekend routine. At Christmas, they are a mainstay, halved and waiting for anyone willing to bypass (or at least attempt to offset) the sticky sweet monkey bread–our traditional post-present meal.
As a kid I was introduced to grapefruit by a babysitter who encouraged me to sprinkle sugar on top to cut the bitterness. And in school we sold citrus to raise money for the choir, somehow missing the memo that people prefer chocolates and such. I treated school fundraising with the persistence of a seasoned door-to-door salesman, and every year around Christmas crates of grapefruits and oranges were shipped up from Florida at the peak of the season to fill our orders. All in a day’s work.
These days I almost don’t even notice grapefruit. It’s just not my thing anymore. I might pick up a carton of grapefruit juice once a year, or order the occasional grapefruit cocktail, but it’s not on my everyday radar.
This week, I suppose in gearing up for the holiday return home, I picked up a couple grapefruits on a whim. I no longer top them with sugar, but I did try out a new technique.
Broiling grapefruit brings out its natural sweetness (though minimal) and makes it super juicy. Topping it with full fat cream (in this case coconut for me) cuts the acidity.
I’m a believer.
To broil a grapefruit: Preheat oven on broil. Halve and segment grapefruit. Broil for 8-10 minutes until edges start to char. Option: Top with whipped coconut cream.
If she doesn’t already, now my mom will totally have a stockpile of grapefruits when I get home on Saturday.