I like grapefruit in the morning. I like how it tickles my nose and I like how it makes my mouth water like crazy. It’s a very nice way to start the day.
My usual way of eating the fruit is to cut it into six large wedges and tear the pulp out with my teeth trying (usually unsuccessfully) to catch the inevitible dribbles on a carefully positioned plate.
Recently, though, I’ve discovered a gentler way to eat grapefruit. Mellower in taste and far less messy to eat, baked grapefruit has been gracing my breakfast table over the last couple of weeks. The heat seems to make the fruit plump up and become even more juicy – if that is possible – and the dribble of honey and sprinkle of cinnamon softens the sharpness of the citrus flavour perfectly.
2 tspn runny honey
1/2 tspn cinnamon
- Pre-heat the oven to 180 oC.
- Slice the grapefruit in half and use a sharp knife to carefully loosen the segments. (Apparently there is a utensil called a “grapefruit knife” made specifically for this purpose but I don’t have one and wouldn’t have anywhere to put it even if I did, so full are my kitchen drawers.)
- Fashion a small tray from a piece of tin foil (to catch the juices) and place each half in the tray.
- Drizzle a teaspoon of honey over each half and sprinkle with cinnamon.
- Bake for 12 minutes until warmed through and plump.