The first time I tried broiling citrus, I was amazed by how the heat transforms tart juice into something mellow and rich. This Caramelised pink grapefruit recipe has quickly become my favorite way to brighten up slow weekend mornings.
It requires almost no effort to prepare, yet feels far more special than plain fruit. The contrast between the warm, bubbling sugar crust and the cool, juicy segments underneath is unforgettable.
The Secret to Perfect Caramelised pink grapefruit
You will appreciate how this dish balances the natural bitterness of the fruit with just the right amount of sweetness. It turns a simple healthy snack into a warm treat that feels indulgent without being heavy.
This method works beautifully for a light breakfast or a refreshing dessert after a rich meal. Caramelised pink grapefruit cooks in minutes, making it ideal when you need something quick yet impressive.
I love that you can customize the spices to suit your mood, adding cinnamon or ginger for extra warmth. The result is always a fragrant, bubbly delight that looks as good as it tastes.
If you enjoy bright citrus flavors, you should definitely try my Irresistible clementine and prosecco trifle recipe for a show-stopping dessert. For a savory twist on fruit pairings, the Ultimate rosemary orange spatchcock chicken recipe is a fantastic dinner option.
What You’ll Need for Caramelised pink grapefruit
Here is what you will need to gather from your pantry and fruit bowl:
- Pink Grapefruits: Choose fruit that feels heavy for its size with firm, smooth skin.
- Brown Sugar: This provides the deep molasses flavor and caramelizes better than white sugar.
- Ground Cinnamon: Adds a gentle warmth that pairs wonderfully with the tart citrus.
- Butter: A tiny dot on top helps the sugar melt evenly and creates a richer sauce.
- Sea Salt: Just a pinch heightens the sweetness and reduces bitterness.
- Fresh Mint: Optional, but it adds a lovely pop of color and fresh aroma for serving.
My Method for Perfect Caramelised pink grapefruit
Let’s get cooking!
- Start by preheating your oven broiler to high and arranging a rack about 4 to 6 inches from the heat source. While the oven warms up, wash the grapefruits thoroughly and slice them in half horizontally through the center. I also like to slice a very thin piece of peel off the bottom of each half so they sit perfectly flat on the baking sheet without wobbling.
- Place the grapefruit halves cut-side up on a rimmed baking sheet or in a baking dish. Use a small paring knife to gently cut around the outer edge of the fruit and in between the segments to loosen them, which makes eating later much easier. Be careful not to cut all the way through the skin, as you want to keep all the tasty juices contained inside the rind.
- In a small bowl, mix the brown sugar, cinnamon, and the pinch of salt until well combined. Generously sprinkle this mixture over each grapefruit half, ensuring the surface is covered right to the edges. If you are using butter, place a small dot in the center of each half to help create a glossy, rich sauce as it melts.
- Place the baking sheet under the broiler and cook for 3 to 6 minutes. You need to watch the Caramelised pink grapefruit constantly during this step, as the sugar will bubble vigorously and can burn quickly. Remove them from the oven once the sugar is melted, bubbling, and starting to turn a deep amber color with slightly charred edges.
My Best Tips for Caramelised pink grapefruit
Keep a very close eye on the oven because the sugar goes from perfectly golden to burnt in seconds. I always leave the door slightly ajar so I can monitor the Caramelised pink grapefruit constantly.
If your fruit is very tart, you might want to add a tiny pinch of salt to the sugar topping. This helps balance the acidity and makes the sweetness pop even more.
Make sure to cut a thin slice off the bottom of each half so they sit flat on the baking sheet. This prevents them from tipping over and spilling the hot, sugary juices everywhere.
How to Serve This Caramelised pink grapefruit
These are wonderful served warm with a dollop of thick Greek yogurt or a scoop of vanilla ice cream. The creamy texture contrasts perfectly with the acidity of the Caramelised pink grapefruit.
I often garnish them with fresh mint leaves or a sprinkle of granola for added crunch. It makes for a beautiful presentation that brightens up any brunch table.
Find more cozy breakfast inspiration by following me on Pinterest.
Print
Caramelised Pink Grapefruit
- Total Time: 14 min
- Yield: 4 servings
- Diet: Vegetarian
Description
A simple, elegant breakfast or dessert featuring juicy pink grapefruit topped with bubbling, spiced brown sugar.
Ingredients
- 2 tbsp unsalted butter (optional)
- 1/2 tsp ground cinnamon
- Pinch of sea salt
- 2 large pink grapefruits
- Fresh mint leaves for garnish
- 4 tbsp brown sugar
Instructions
- Preheat your oven’s broiler to high and position the rack 4-6 inches from the heat source. Slice a thin layer off the bottom of each grapefruit so they sit flat, then cut them in half horizontally.
- Place the grapefruit halves on a baking sheet. Run a small knife around the edges and between the segments to loosen the fruit, being careful not to pierce the skin.
- Combine the brown sugar, cinnamon, and salt in a small bowl. Sprinkle this mixture evenly over the cut surfaces of the grapefruit, and top each with a small dot of butter if using.
- Broil for 4 to 7 minutes, watching closely. The sugar should be bubbling vigorously and the edges slightly charred. Let cool slightly before serving with fresh mint.
Notes
Serve immediately while warm. Great with yogurt or vanilla ice cream.
- Prep Time: 8 min
- Cooling Time: 2 min
- Cook Time: 6 min
- Category: Breakfast
- Method: Broiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 grapefruit
- Calories: 110
- Sugar: 22g
- Sodium: 30mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Caramelised pink grapefruit, broiled grapefruit, easy breakfast, fruit dessert, healthy sweet treat