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Posted by on Feb 8, 2014 in winter | 0 comments

Honey Broiled Grapefruit

Honey Broiled Grapefruit | Kitchen 1204

Honey Broiled Grapefruit | Kitchen 1204

Citruses are my saving grace in winter. Even Georgia, which has a lot of agriculture, has little produce to offer during the bleak winter months. Thank goodness Florida’s bounty of citrus is nearby!

I grew up eating grapefruit halves at breakfast. My mom lovingly sliced each and every segment before serving it to me (thanks, Mom!). Now grapefruits are one of my favorite breakfast/brunch items to serve when we have guests. To kick it up a notch, I like to broil them with a little honey. The broiler warms the grapefruit through and caramelizes the honey on top.

If you’ve never had warm grapefruit, you’re in for a treat! It’s relatively simple, but the trick is to soak up the excess juice before broiling. Otherwise they won’t caramelize properly, and they’ll make a mess! I typically serve one half of a large grapefruit per guest.




1-2 Tbsp honey per grapefruit


How to:

Slice grapefruit in half crosswise. Remove visible seeds. Run a knife on either side of the membrane in each segment (optional, but makes eating easier!).

Turn grapefruit halves cut-side down on a clean kitchen towel or a couple of paper towels, and let sit for 3-5 minutes.

Preheat broiler with a rack in the top third of oven.

Place grapefruit halves in an oven safe dish with sides. If necessary, cut a thin slice from the bottom of each half to help them sit flat.

Lightly cover each half with 1/2 – 1 Tbsp honey.

Broil for 5-7 minutes in the top third of the oven, until grapefruit flesh starts to caramelize (white pith around edge might turn black). Watch closely, as broiler temperatures vary greatly!

Serve immediately.



A number of different sweeteners work, like pure maple syrup, brown sugar, granulated sugar, agave, etc, or you can omit the sweetener totally.

Ruby red grapefruits are my favorite, but white or other varieties work just as well!

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