Real Food Friday Recipe: Grapefruit Brulee

with one comment


Happy Real Food Friday! We’ve decided to celebrate with grapefruit.

We’ve got a plethora of grapefruit in Texas, and we’re not complaining. Brightly colored with a heavenly scent, we consider grapefruit a work of art. We love that we can get our citrus from G&S Groves, a farm in South Texas that grows certified organic citrus.

Not only beautiful, grapefruits are also packed full of nutritious vitamins and minerals. These fruits are rich in vitamin C and low in cholesterol. Studies have shown that they contain a high number of fat-burning enzymes which can aid in weight loss. On top of all of that, they’re high in vitamin A, which means that they have antioxidants that combat skin damage. Grapefruit helps maintain moisture levels in the skin, protecting it from dryness, psoriasis, acne and wrinkles.

Way to go, grapefruit.

We think these beauties are perfect on their own, and it’s Friday, which means we want to give you an easy, stress free recipe. We loved the idea of this simple dessert, as it only requires five ingredients and takes about 10 minutes to make.

Who doesn’t love a simple, beautiful and healthy dessert to kick off the weekend?

Happy eating!

Grapefruit Brulee

From: Huffington Post


  • 3 large grapefruits
  • 6 Tbsp packed dark brown sugar
  • 1 Tbsp butter, cut into tiny pieces
  • ¼ tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg

Position oven rack about 5 inches from broiler, preheat broiler.

Slice the stem end and opposite end off of each grapefruit. Stand the grapefruit, one cut-end down, on a work surface. Cut the find and pith off with a sharp knife, making sure to remove all the white pith. Cut each fruit into 4 rounds, about ½ inch thick.

Place the slices in a large baking pan in a single layer. Top each with 1 ½ tsp brown sugar, dot with butter and sprinkle with a pinch of cinnamon and nutmeg.

Broil the grapefruit until bubbling and starting to brown, 6 to 8 minutes. Drizzle pan juice over each serving.


Written by cscdavis

March 1, 2013 at 4:01 pm

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