Tuesday, March 29, 2011

Delicious Bruleed Grapefruit

My brother suggested this, and we tried it out (a few times) while in arizona. They were so, so good!

1. We started with fresh picked ruby grapefruit, and loosened the wedges by cutting around the membrane with a sharp paring knife.

2. We found that dabbing the top of the grapefruit with a clean cloth or paper towel helped, otherwise the sugar was too juicy and it wouldn't caramelize properly.  Then add the brown sugar in an even layer across the fruit. We ended up with a hard candy top on one of our early attempts, which was certainly delicious--but not exactly what we were looking for. 

 3. Torch it--the sugar takes less than a minute to caramelize.

4. Enjoy!


  1. What an interesting idea! My mother and I used to eat them with plain sugar sprinkled on top... this looks much more fun! :)

  2. Also I used with white sugar. I'll try with brown tonight. Thanks for sharing.

  3. yeah--We ate grapefruit as children with white sugar all the time. I also found that peeling the pith away completely (which could be labor intensive, but as a ten year old, there's time) made the fruit a lot sweeter. But this is definitely the most fun! Sometimes I eat them with honey. I'm convinced that honey makes everything better!