Tuesday, January 06, 2009

An epiphany about grapefruit


I have a confession to make: I don’t really like grapefruit. And this makes me sad. Don’t get me wrong—grapefruit is pleasing on many levels. It’s pleasing to the eye with its bright red color, pleasing to the nose with its clean, floral scent and pleasing to the touch with its receptive flesh. But for me, it’s not so pleasing to the taste—I find it too bitter and it makes my face contort into unattractive shapes.

I’m not completely adverse to grapefruit-flavored things. Fresca is one of my favorite soft drinks. And grapefruit bread, if done well, can be a delicious treat. But the thought of tucking my spoon into a halved grapefruit just fills me with dread. That is, unless you add sugar.

If you know me, you’ve probably heard me trumpet my lack of a sweet tooth. But I think we both know that I’m just lying to myself. And while it’s a New Year and like most people I am trying to temper some of my appetites in order to regain my pre-holiday health. I also can’t avoid that grapefruits are in season and if I’m going to get any joy out of eating them, I’m just going to have to add sugar.

When I was in Oxford, Mississippi back in October, I had the pleasure of eating breakfast a couple of times at the very fine Big Bad Breakfast—BBB for short. If you’re ever there, do yourself a favor and make a point of trying BBB’s house-smoked bacon and sausage, cheesy grits, fluffy biscuits and homemade jams. They also offer a half of grapefruit that’s been topped with a spicy sugar crust.

I didn’t order that when I was there but one of my friends did, and she got so much obvious joy out of digging her spoon through the crunchy shell into the soft fruit that it almost made me regret ordering biscuits and gravy instead of grapefruit. Almost.

When I recently got my hands on some big, juicy grapefruits, I decided that I would have to recreate that grapefruit brulĂ©e at home. I halved a grapefruit and sprinkled brown sugar and cinnamon over the fruit. I placed the two halves under the broiler for a few seconds and they came out a bit warm covered in glassy, shiny sugar layer. It’s sweet enough to cut back some of the grapefruit’s bitterness without the grapefruit losing its essence. And as it only takes a few minutes to make, I think I just may have my new go-to winter-morning meal.


OK, I’m lying again. I’d still rather have breakfast tacos or pancakes early in the morning. But even with the sugar, this grapefruit is healthy enough and so I might as well enjoy them while they’re in season. Heck, grapefruits could even become one of my favorite fruits.

Grapefruit topped with burnt brown sugar
Ingredients:
1 grapefruit
2 tablespoons of brown sugar
1 teaspoon of cinnamon

Method:
Slice your grapefruit in half at the equator. Sprinkle the cinnamon over the top of the grapefruit and then spread the brown sugar on top. Place under the broiler for 20 seconds and then dig in!

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90 comments:

O-Dub said...

My grandparents owned a farm (orchard) in the Rio Grande Valley (Pharr/McAllen) many years ago. They grew grapefruit among other things. I love grapefruit, and I agree with you that it can be bitter. Try it with some salt, not sugar.

Kitchen Vixen said...

Holy cow, this looks good! I just remembered that I bought grapefruit at the store last week that I need to eat up. Here's to breakfast tomorrow morning!

Miss Meat and Potatoes said...

I feel the same way Lisa! My dad used to get so excited when TX Grapefruits were in season. I'd wake up to find the kitchen table covered in halved grapefruits. Unfortunately, I think I ate far more sugar than actual fruit getting them down...

But this looks delicious!

Lisa (dinner party) said...

Wow. Fantastic idea. And so simple!

Adrienne said...

Waaaait a minute. WARM grapefruit with sugar? This is very interesting.

Gregg said...

That picture looks really good and also reminds me that I haven't purchased grapefruit in several months. I like it with plain old white sugar and can't ever remember eating it another way. To me, it's only way to go. As always, I love your photography and interesting subject matter!

Tommy said...

Doesn't eating copious amounts of grapefruit aidweight loss ? I seem to recall the grapefruit diet being popular a few years ago.

Nothing beats a big glass of fresh squeezed ruby red grapefruit juice. I can motor thru 2 liters a day no problem.

Leilani Lee said...

I almost posted on my own blog yesterday about how much sweeter grapefruit are now compared with when we were kids... we peel them and eat like oranges out of hand -- no spoon, no sugar.

KMAYS said...

Not even ruby red grapefruits? I can't touch the normal pink grapefruits after growing up on Texas Ruby Reds. For Christmas, I gave my dad a shipment of Ruby Reds as a present, and he loves them. I'll have to try them like this though!

PaniniKathy said...

There's a restaurant near me that makes great grapefruit brulees - glad to have this recipe so I can try it at home!

deceiverofmen said...

I agree with the poster above, you might like it with salt! That's my favorite way to eat them. Especially if you buy rio reds or ruby reds, which are already sweeter than other varieties.

Mary said...

I like my grapefruit with Stevia, but I will definitely try it with cinnamon. Cinnamon is good shaken on peanut butter too.

Debra said...

One of the joys of living in Texas (for me) is grapefruit season! This Georgia girl could eat her weight in Texas Ruby Reds, and the only fruit I love more is a juicy Georgia peach in June.

I made a salad just the other night using red grapefruit:

Tear some romaine, thinly slice a quartered red onion, cut an avocado into cubes and cut that Ruby Red into supremes. Toss it all with a little raspberry walnut vinaigrette...yum.

Whosyergurl said...

Just like my Mama used to do. We had little edged "sporks" that we called "Grapegfruit spoons." wonder what happened to them? I should snag one for old times sake next time I visit my Mama & Daddy.
There is NO WAY I could dig into a grapefruit w/o sugar!

Tommy said...

Another point I forgot to make.
Grapefruit juice and segments can really make a quality ceviche standout, especially scallop ceviche.

Ceviche doesn't necessarily need to be made with lemon or lime juice.

Karen said...

I feel exactly the way you do about grapefruit, so I seldom eat them. I'll have to give this a try - it sounds very good.

Charlana Kelly said...

Oh Debra... that sounds marvelous. But I have to agree, a little bit of sugar on a grapefruit make the eating all the better!

Jesse said...

I'm trying very very hard to like grapefruit.. you know, in an effort to eat somewhat locally. I do love the idea of it... but it's just not sold itself to me yet. Perhaps the salt trick - that sounds intriguing.

deb said...

But Texas has TEH BEST grapefruits! I know this because you told me about them. (I'm not actually appalled that you don't like grapefruit, btw. I'm just channeling my husband, who expresses a similar horror that a friend of mine from Texas has the nerve not to like football.)

jana said...

Oh gosh. I love ruby reds and rio reds. I, like the other couple of posters, wonder if you're lumping your non-love of regular old grapefruits in with these wonderful treats! They're sweet enough to just peel and eat.

Sandi @the WhistleStop Cafe said...

Alright... try this.
a grapefuit sprinkled with cinnamon/sugar and toasted under the broiler.
You'll love it!

popeyemoon said...

Do try the salt,it will make it sweet.To your taste buds.

popeyemoon said...

Oh? do you have a German chocolate cake recipe.

O-Dub said...

A warning about grapefruit (and juice) and medication. Grapefruit can interfere with certain medications, rendering some ineffective, and causing a toxic build-up of others. So if you're on a medication, please consult with your physician.

Kari said...

Since you're a homesick Texan, you should try a Rio Star grapefruit (a Texas-only variety). I never thought I liked grapefruit until a woman at the Texas State Fair forced me to try a piece of a Rio Star and I've been hooked ever since. They are deep red, very sweet with only the slightest hint of bitterness. I went from never eating grapefruit (even with sugar) to an addict in one afternoon.

Deb said...

That's a great idea for the grapefruit, haven't heard of this before, but will definitely give it a try! Thanks for the idea!

kimberly said...

This ex-pat Texan is homesick for ruby reds at this time every year. I love them plain, peeled like an orange, but when I want to gussy them up a bit, I whip up a sabayon, drizzle it over peeled grapefruit segments, and broil until the sabayon is browned. Mmmmm...

Erika said...

I have tears in my eyes because my grandmother, who taught me to cook and was a truly outstanding woman, used to serve broiled grapefruit as an appetizer at all her dinner parties. She had an old-fashioned stove with a separate gas broiler on top, and I remember seeing the grapefruit carmelizing under it and thinking how weird it was to be serving grapefruit for dinner. Now I think I'll have to try it, just for the memories. Thanks for bringing it back to me!

Ann said...

Hey Lisa! Yes - we get our fill of grapefruits - but I have found my favorite way is indulgence is to juice it - add a shot of vodka and a splash of cranberry and you are good to go! Not necessarily for breakfast though. Missed you at Cata's bday! take care - ann

Farmer Jen said...

Interesting. I must try this next time I find a good grapefruit.

Karen said...

I used to dislike grapefruit too BUT like others have said, the Star Rio Ruby Red Grapefruit changed my mind, it's the best. The bitterness of the grapefruit tends to come from the membranes surrounding the fruit. I prepare the grapefruit by either cutting the peeling off the grapefruit so that it exposes the grapefruit. Then take the grapefruit out within the sections so that you have only grapefruit sections and no skin or membranes present. Or the other way is to peel the grapefruit like you would an orange. Break in half and then start by removing the membranes separating the segments only keeping the flesh of the grapefruit. I usually squeeze the excess juice into the bowl as well. I've never had a bitter one when it's done like that. It might be a bit sour if it's not completely ripe. If it's ripe then you should be able to eat it without adding any sugar but if it's a little sour we then add sugar to the grapefruit sections. My children will eat grapefruit if it's prepared this way....give it a try...you'll love it.

ann said...

When I was a kid my mom always gave me grapefruit halves sweetened with a little drizzle of real maple syrup. It's still my favorite way to eat them. The syrup brings sweetness, sure, but also a whiff of smokiness and other more intangible flavors that are just delicious. Grapefruit brulee is just a ridiculously awesome concept however! Happy New Year Lisa! Hope to see you soon.

Debbie said...

Your Post makes me laugh! I like the sugar too, but can do them without when I'm feeling "extra" healthy. My aunt broiled them with brown sugar. They are really good that way, but I haven't had grapefruit like that for years.

Anne @ Pink Galoshes said...

I am so similar. I love the smell of grapefruit, but the only way I can eat is with copious amount of sugar sprinkled on top!

Lisa (Homesick Texan) said...

O-Dub--Salt? I like that idea! I can't wait to try it.

Kitchen Vixen--It's a wonderful way to use them up--enjoy!

Miss Meat and Potatoes--Yep, I came from a big grapefruit-loving family, too. Half the time we didn't even have orange juice in the house, just a big thing of Texsun grapefruit juice.

Lisa (dinner party)--It's very simple!

Adrienne--The grapefruit doesn't get that warm as it's under the broiler only long enough to melt the sugar.

Gregg--Thanks!

Tommy--I've heard that before, too. And wow--you sure do like your grapefruit juice!

Leilani Lee--I wonder if they've been bred to be more sweet?

KMays--Ruby Reds are sweeter than most, but still a touch too bitter for me.

PaniniKathy--It's such a simple recipe! Have you ever made a panini with grapefruit?

DeciverofMen--Perhaps I'll need to order a shipment from Texas.

Mary--I love cinnamon and peanut butter, too, especially with a drizzle of honey.

Debra--That salad sounds gorgeous!

Whosyergurl--I used to have some antique grapefruit spoons, too. Those are very useful.

Karen--I love it, which is saying something.

Charlana Kelly--Yes it does!

Jesse--I know, doesn't the addition of salt sound intriguing? I can't wait to try it.

Deb--That Alex is a smart cookie and his horror is justified: I suspect your friend is really from Oklahoma.

Jana--Looks like I need to follow my own advice and order some!

Sandi--I will!

Popeyemoon--Ah! So that's what happens. Interesting.

O-Dub--Thanks for the warning!

Kari--I know--I've even told people where to buy them. I'm bad at following my own advice!

Deb--You're very welcome.

Kimberly--Oh! That sounds fancy!

Erika--What a wonderful story!

Ann--That could work at breakfast if you're feeling decadent! And I missed you, too, but it looks like y'all had a blast.

Farmer Jen--It's good!

Karen--Ah, so it's the membrane that makes it so bitter--I will have to try that.

Ann--I have some maple syrup in my fridge right now--can't wait to drizzle it on some grapefruit. And I hope to see you soon too!

Debbie--Glad I made you laugh!

Anne--The smell, for me, is definitely better than the taste. I'm glad I'm not alone!

Julie said...

Happy New Year, Lisa!

I love grapefruit, but only with a little sugar to temper it.

I just made this for a brunch this past weekend although I also sprinkled a teaspoon of dark rum on each half before I added the sugar. It was the hit of brunch.

Dee Anne said...

I grew up in the Rio Grande Valley of Texas so I grew up eating/loving grapefruit.

My mom used to cut it in half, sprinkle sugar on the top and put it in the refrigerator overnight. We would have it for breakfast and the sugar would be hard on top but also melted into the grapefruit underneath. It was great!

Bee said...

Grapefruit: the perfect antidote to too much fruitcake!

I love a grapefruit in all of its tartness, but this looks like a fun recipe. (One of my grandmothers used to always smear a thick layer of white sugar on top of her grapefruit.)

Does the sugar topping prevent the grapefruit from squirting you in the eye?

Morgan said...

I am particularly fond of doing the same thing but with honey.

They say that honey is a great healer too!

I am off to Central Market right now for some Ruby Reds. :)

Susan S. said...

Happy New Year from Houston, Texas! I'm with you I don't like Grapefruit too much either. Even the Ruby Reds, which everyone say are sweet, aren't to me. I've had broiled grapefruit with brown sugar (sounds weird) and that's not too bad but I'm always wishing there was more sugar on top. I'm afraid I wouldn't do too good on a Grapefruit diet. All my saved calories would be lost loading it up with sugar.

Karee said...

As a fellow Homesick Texan in Chicago, I love reading your blog. You must try Rio Star's with salt. My mom grew up eating them that way and passed it onto me. Growing up in South Texas, I didn't know any other way to do it - especially since, like you, I am not a big fan of sweets.

p.s. thought you would appreciate the fact that my midwestern born and bred husband bought me 48 dr. pepper's from dublin for the holidays! :) best. gift. ever.

Sara said...

Hi there! I've heard this is a yummy way to eat grapefruit, but I've yet to try it. Like Georgia Debra above, I'm loving the Texas grapefruit! I can buy pounds and pounds of them for nothing at all. What to do with them? Squeeze two at a time and mix the juice with a shot of tequila. What a way to start a Saturday!

Lil' bro said...

I love my Texas Ruby Reds in the winter time. Get 'em 4 for a $1. Now that's desert at a dinner party! Although...grapefruit sorbet?

JoyBugaloo said...

Grapefruit with sugar? What you need is grapefruit marmalade! I made a yummy one about this time last year, grapefruit and Meyer lemon, a recipe from that goddess of preserves, June Taylor. I blogged about it. The link is below.

Love your blog, by the way! :-) --Gina

http://lindseysluscious.blogspot.com/2008/03/more-marmalade-madness-or-why-cyd-is-my.html

Wen said...

I actually don't like grapefruit by itself, but I mix the juice of two ruby reds with the juice of an orange and a lemon to make my citrus lamb. The meat and the other juices cut the bitterness (plus I serve with sweet potato mash) but the grapefruit gives the whole thing zing...

Melissa said...

I used to think that grapefruit was bitter until a friend showed me how to eat it. You peel it like an orange, and then section it, remove the clear membrane around each section, that is where all the bitterness is. It's a little work but worth the effort.

jancd said...

Sprinkling of sugar makes a grapefruit just perfect.

Lisa (Homesick Texan) said...

Julie--Happy New Year to you, too! And rum on a grapefruit? Wow!

Dee Anne--That's a great idea. My family makes a lemon bread that does something similar and I just love that sugar crunch.

Bee--Sadly, they still squirt but that's good right? You want all that juice!

Morgan--Honey plus citrus will definitely keep the colds at bay.

Susan S.--Yes, I reckon that adding sugar does defeat the purpose a bit.

Karee--OK, I'm sold! And what a wonderful gift! I have a couple in my fridge right now, and I'm being very selective with them.

Sara--That is a way to start the weekend!

Lil' bro--Is this MY little bro? If so, yes, I think that a grapefruit sorbet should definitely be in your future.

JoyBugaloo--Your marmalade sounds wonderful!

Wen--That's a perfect winter dish!

Melissa--You're the second one to mention the membrane trick, so I'll have to try that. Thanks!

Jancd--Doesn't it?

Rachel said...

Some of my fondest memories of growing up involve a disembowled grapefruit fouling a section of the Houston Chronicle and my daddy passing me the salt shaker. I love those Ruby Reds.

Jen said...

What a great idea! I can't wait to try this recipe in an effort to coax the fruit-fearing folks to the other side :)

Kristin said...

My co-worker brought in a huge bag of grapefruit from the Valley (yes, the Texas valley). I've been eating them like crazy... in fact I'm probably going to have my second one today in a few minutes. Valley grapefruits don't need sugar in my opinion, but I'm intrigued by the sugar crust. I might have to try it.

Archangelcat said...

i like to pinks ok too, usually a box of Costco rubies are so much sweeter and thin skinned than from the produce section of my safeway.

I always heat the grapefruit in the micro, after topping with organic cane sugar plus i have a handy little grapefruit knife that is double bladed, so it cuts on either side of the segments,

Salt? hmmm...can't quite imagine it.

Anonymous said...

I grew up in Mission, TX, home of the grapefruit (Ruby Reds). I can't get enough of them - especially now that I live in Boston! I grew up on them, usually with a bit of sugar on top, but there was a restaurant called "Ferrell's" near our house whose specialty was Ruby Red pie. It was really incredible! I tried making it once and was disappointed that it didn't turn out as well. It's also a lot of work to peel all those grapefruit sections!

Lara said...

Thank you so much for this post! My girls are on a grapefruit kick right now and thank goodness they are so inexpensive here. When I was at A&M I'd drive down and visit my grandma in Lake Jackson, she'd ask me to drive her to the "fruit stand" so she could buy some "grapefruits from the valley". I can't look at one and not think of her.

Lorelei said...

Ruby Reds are the way to go. Very expensive here in Alabama (and hard to find with FL next door) but worth the money.

Raspberries and grapefruit go well together, try your recipe with a shot of chambord poured over the grapefruit before heating. Heaven.

Debby said...

My newest addiction is Texas Ruby Red Grapefruit sorbet. It's so easy to make (grapefruit juice, simple sugar and a shot of vodka (works like anti-freeze). So good!!

jean said...

Ask your Mother about the Christmas salad she made for your aunt, uncles, cousins and Grandmother. Avocados and grapefruit are a delicious mix. My generation struggled to lose weight on the "grapefruit diet."

We missed you.
Grandma

Shannon said...

I moved from Seattle (no Grapefruit there) to Tempe, AZ and live in a house with a Grapefruit tree in my front yard. It feels so exotic to have citrus growing in my yard, and I love grapefruit, but this treatment is going to make it 10 times better!

Foodista said...

This could be the revival of the grapefruit diet :)

Sister Angie said...

We just enjoyed some grapefruit from a neighbor whose parents live near Harlingen, TX. Best grapefruit we ever did eat...with sugar. I'll have to try the syrup.

Jancd said...

Just made your recipe for salsa with the chile powder in it. Never thought of that. It is delicious. Now I need some good chips. ha.

twobarkingdogs said...

Equally good if you use honey instead of sugar. Very good!!

Cynthia said...

I too don't really like grapefruit but I think that I am going to give your brulee a try, you know for the sake of being healthy :)

Susan from Food Blogga said...

I was always drawn to grapefruit's tartness, so I loved just spooning out the tart and juicy sections and eating them unadorned. It wasn't until I moved to NC, that the bruleed version of grapefruit was introduced to me. I was skeptical at first, but after tasting that hot, sticky sugar on top of the tangy grapefruit, I was a convert.

Scott at Real Epicurean said...

I'm a big fan of grapefruit "the morning after" - you know, as a kind of pick me up breakfast. I love the juice, too.

Olivia said...

When I was younger I used to eat grapefruit with honey, but as my sweet tooth lessened with age, I found myself able to eat it plain! I was so proud of myself the first time I did it. I would feel too guilty using even brown sugar now. Maybe agave nectar for a touch of sweetness without the heaviness of honey...

JoyBugaloo said...

Sorry to chime in again and hog the comments section, but I just wanted to thank everyone for turning me on to the Rio Stars! My roomie loves grapefruit, so she tracked some down, and now she has fallen in love with these sweet (without sugar) garnet beauties! Thanks for the tip!

Also, Lisa, I just got around to making a version of your Texas Caviar this weekend (I added some fire-roasted tomatoes for a twist), and it was TO DIE FOR! Thanks!

--Gina

Citrus Boy said...

This may sound real basic and unsophisticated, but a real satisfying dessert can be made using ruby red grapefruit segments (pith removed) added into either orange or lemon Jello. Cut back on the water a little so the Jello:fruit ratio is about even.

Cmon, even people who say they would never eat Jello would like this one.

Susan in CA said...

Here in California, I grow in my backyard "Oro Blanco" grapefruit and "chandler" pummelo. The Oro Blanco is not sour at all because it is a cross between a grapefruit and a pummelo. It has white flesh. The Chandler pummelo is sweet as well but pink flesh.

Both of these were "produced" by University of California, Riverside. It is such fun to pick your own fruit from trees in your backyard.

Olivia said...

Oh yes, I love pomelo, the texture is so much fun - popping the thingies with my tongue...whatever they're called.

Anne Stesney said...

Good luck with eating healthy. I'm trying as well. I prefer honey on my grapefruit, but this sounds worth a try.

maggie said...

Ooh! My mom used to make these. LOVE the sugar crust. Though sometimes I just put raw sugar on the top of a half grapefruit.

Paula said...

My kids and I were just talking about grapefruit. I like grapefruit, but kinda have to be in the "mood" for it. I LOVE Fresca ... gosh I haven't had a glass of that in what seems like forever! Hmmm ... now I want some Fresca! :-)

Suzan said...

And I love grapefruit and can't eat it because of cholesterol medication. I miss eating it -- its tartness, its sweetness (ruby reds), its cold, bracing texture. Oh. And it's season. I can dream.

G-Poppa said...

WOW, I used to think grapefruits were a waste of editable plants. The wife always bought 4-6 of them when she went shopping. She's sit in a comfortable spot and just sit and enjoy them. Every time I tried one I just got that funny taste spreading around in my mouth, ugh! Yet I thought it was one of nature's best works. It's like designed to be a food source from start to finish.

Look at the ample size, if you want to stop after one grapefruit it's not an issue cause you've had a full portion.

when you start peeling it you discover the protective padding to keeping from bruising easily.

You get it all peeled and you start to remove the excess cushion to reveal the sections. Simply take your sthumbs and seperate the halves. Now you see the grapefruit packaging design, the individual envelopes that allow you to work slowly with it and at your leisure.

Here's the trick, Remove a section, open the envelope on one side then peel off that side. Now the magic happens when you introduce your the pulp to your pallete, simply bite a very small amount. you'll still get the bitterness but only a small amount. your taste buds will adjust, savor that and take a slightly larger bite, finish tht section. Now you should be able to peel and consume all the other sections.

If not send them to me!

Amy C Evans said...

Come back soon, cuz Currence is now opening an oyster bar next to BBB! Grapefruit and oysters, mmmmm.

Brilynn said...

I think warming the grapefruit up a little makes is seem less bitter as well. I'm all for adding sugar to things...

MsGourmet said...

the simplest things are always the best!

Anonymous said...

Add honey! Its is so much better than sugar. I like grapefruits on their own, but I tried it with honey once and now I can't go back.

Meg said...

A CAUTION for grapefruit lovers - Not to be a downer but grapefruit can interfere with many types of medication. I saw one comment above about cholesterol medication but there are many more. I like grapefruit with honey and Izze grapefruit soda. I don't ever have those things though because I know it will make my birth control ineffective:( Be careful!

~Madeline~ said...

I'm so happy I'm not the only one! I have a grapefruit sitting in the fridge right now that my boyfriend bought on a whim. I've been trying to work myself up into eating it without sugar but I just can't. I'll definitely give this a try.

White on Rice Couple said...

I'm already a lover of grapefruit, but your brown sugar has got to be the most exciting thing I've seen in a long time! It's on my breakfast list for tomorrow!
Have you tried drinking grapefruit with a shot of tequila? It's one of my favorite cocktail. Maybe the tequila will convince you too!

jwu said...

Interesting. I never understood the need to halve it and then use a spoon. I just peel the skin and then eat it section by section.

Kathryn said...

My mother used to serve a salad at dinner that was grapefruit slices, avocado slices, and catalina dressing. Have you ever had this? The flavors go together in a way that is totally unexpected - very refreshing. I have a grapefruit right now that is calling out for this treatment... assuming I can find an avocado in the city of Vancouver that is worth eating...

Angela said...

Wow, that looks great. I have a grapefruit tree in my back yard. I've always put white sugar on my grapefruit but never brown sugar. I'm going to have to go pick a grapefruit and try that.
First time reading your blog, my husband is from Texas and is always asking me to make tex-mex meals. So I am interested in getting some recipes.

Corinne said...

FYI on the grapefruit.. a pack of splenda per side, a dash of cinnamon, 45 seconds in the microwave, and suddenly grapefruit has transformed into the most wonderful, comforting snack ever... my husbands grandmother taught me this trick... and I love it

Anonymous said...

i don't like the ruby red grapefruit because it is bitter but last week when i passed by the farmer's market, there was a stall selling oro blanco grapefruits and they were sweet.

James said...

I'm a Texan in upstate NY, and I was jumpin' and shoutin' in the aisle at Sam's the other day. they had a shipment of Texas grown Rio Stars (sweeter than Ruby Reds). The. best. grapefruit. I may be biased. My grandfather was a friend of the man who developed/refined this strain, and I used to get them fresh from the grove. Nothing beats them, and you'll never be able to eat any from CA or FL again, but it's worth that. Simply amazing.

Jennie said...

Hi Lisa,

Jennie from London, England.

Loving your blog. Your entries make my mouth water, except for this one! I find grapefruit too bitter as well. I have memories of ordering " jus de pamplemousse" on holiday in France without realising what it was. Started gulping it down and... lets just say my family found my facial expressions very amusing!

One day, I might pluck up the courage to try it grilled with sugar on top. It might not be for a while.

Take care

Unknown said...

Honey is delightful too!

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