Grapefruit: The Unforbidden Fruit

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Citrus is the perfect pick-me-up. It elevates a cocktail, adding a touch of bright acidity, it brings our recipes to new heights, adding balance where needed, and it lifts our winter spirits like a dose of bright sunshiny goodness.?The grapefruit is one of my favorite citrus fruits to prepare. I love it in salads, with shaved fennel and romano, or simply all on its own, providing much needed vitamins and nutritional benefits.

This recipe (originally meant to be posted for Valentine?s Day so bookmark this for next year) encapsulates love and life in a beautiful and tasty way. It incorporates the sour and bitter of the fruit with sugary sweetness, spicy heat and savory herbs; things all?great relationships?should?provide. Perfect for solo breakfasts, brunch parties, or even for dessert, this recipe is simple to prepare, gorgeous to look at, and complex on your tongue as you try to identify each of the ingredients.

Originally a cross between a Jamaican sweet orange and the Asian pomello, grapefruit?s nickname was the Forbidden Fruit when first documented in the 1700s. Currently, China is the world?s largest grapefruit producer. This recipe is anything but forbidden.

Grapefruit: The Unforbidden Fruit

Print Recipe

Servings

2

Servings 2

Grapefruit: The Unforbidden Fruit Print Recipe Servings 2 Servings 2

Ingredients

• 1 grapefruit cut in half then segmented
• 1 Tbsp cane sugar
• 1/2 tsp red pepper flakes
• 1 tsp chopped fresh rosemary
• 2 sprigs rosemary for garnish

Servings:

Instructions

1. Mix sugar, rosemary and pepper flakes in ramekin and sprinkle over grapefruit halves.
2. Top with rosemary sprigs.
3. Serve and enjoy.

Recipe Notes

Note: sugar mixture can be made well ahead of time for ease and stored for up to one week if you choose to make extra and eat this as a healthy breakfast all week long.

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