Today, Ree and I are heading up to the Pinehurst Resort in North Carolina and spending the weekend at their golf academy! I think it’s fair to say that we are both unbelievably excited about this trip. It took me several days to pack and I’m still not sure I have everything. Golf bag, golf attire for both cold and warm weather (the mornings will be freezing, to us anyway, and the afternoons will be hot), dinner attire, running gear (have to keep up my half marathon training), and I can’t forget to grab a bottle of duty-free wine from the Barbados airport for the room. Yes, we are going all out and BYOBing it! It’s going to be amazing, and I can’t wait to tell you all about it.
So, since we’re both traveling and spent the last few days in a panic trying to get everything organized, I thought this would be a great opportunity to post something so incredibly easy to make, but that I absolutely love. It’s an amazing breakfast all on its own and is one of my weekly favorites – roasted grapefruit.
The funny thing about this recipe is that I actually grew up thinking that this was how everyone ate grapefruit. My mom used to always roast her grapefruit, and so before I started cooking on my own I just assumed that it was meant to be cooked. Of course, I’d seen it in salads and other recipes, but when someone sits down to eat just grapefruit (like you would an orange or an apple), I didn’t realize that it could and often is eaten raw. Astonishing realization, I know! And would you believe me if I said that I have still, to this day, not eaten grapefruit on its own raw?
Anyway, one day a friend stopped by to visit while I was cooking my lovely grapefruit, and she was so intrigued having never seen it done before that we had a full conversation about roasting fruit! With grapefruit in particular, roasting them helps remove some of the sourness and makes them a little sweeter. And after discovering that several of my friends had never roasted a grapefruit before, I thought I had to share this recipe because it is so delish. If you have never tried your grapefruit this way before, try it! You won’t be disappointed.
- 1 grapefruit
- 1 teaspoon cinnamon
- 1 teaspoon honey (or sweetener of choice)
- Preheat oven to 400F/205C.
- Using a chef's knife, cut the grapefruit in half and remove any visible seeds.
- Using a paring knife, cut completely around the skin of the grapefruit or it's outer edge.
- Then cut along the fruit's inside membrane.
- Place the grapefruit face up in an oven safe dish.
- Sprinkle each half with the cinnamon.
- Drizzle each half with the honey, or sweetener of choice.
- Place in oven and cook for 20 minutes, or until the fruit has swelled.
- Let cool for a few minutes, and enjoy!
- Often times when eating a grapefruit raw, it's suggested to cut a bit off the bottom so the fruit will lay flat on your plate making it easier to handle. When cooking a grapefruit though, it's best not to cut the end off so you don't lose any juices or, more importantly, the honey and cinnamon goodness.
The hardest part about the entire recipe is really just cutting the grapefruit, which actually you would do anyway if you were eating it raw. You can use a double blade grapefruit knife, which certainly makes the cutting process so much easier and helps to eliminate the stinging shot of juice in the eye. I have one, and it’s great!
Well, that’s it. Enjoy and have a fab weekend!
Have you ever had roasted grapefruit? What’s your favorite way to eat grapefruit? What do you have planned for the weekend?