I had a friend from elementary and high school who had grandparents who lived in Florida. I realize that this doesn’t sound like such a strange statement: I think half of the families in the U.S. have a grandparent in the Sunshine State. But the huge deal with Rachel is that her Floridian Grandparents sent them boxes and boxes of citrus in winter. (And if you didn’t catch that, these fruits were from Florida, naturally.)
Now, if you are looking at me thinking I am crazy right now, hear me out. Citrus from Florida is incredible. Like, letmesitonthecouchandeatorangesallday good. I am being so serious. If you have not had citrus straight from the vine…errr tree… from the Sunshine State, you need to go right now and order a box of any citrus varietal. I’ll wait.
It was at Rachel’s house where I first learned to love oranges and fresh lemon in water. It was at Rachel’s house where I tried my first grapefruit. It was even at Rachel’s house that I learned about the existence of grapefruit spoons. (Ahhh so cute!) Ever since then, I’ve been hooked on citrus.
Anyone know how to grow a mini citrus orchard in their backyard? Asking for a friend.
Now, I have made this grapefruit recipe before for myself, but never posted it. I figured that grapefruit is too obscure of a flavor that anyone would want to make it. But then, after I had to go out and buy more grapefruit not once, but twice before making this recipe (Because I ate all the fruit the first and second time), that I realized that maybe someone else would find joy in this recipe. Come on guys, I can’t be the only one obsessed with #citruseverything at the moment.
This recipe is a paleo take on the classic broiled grapefruit verities. When you broil a grapefruit, or I suppose anything, you need to make sure that your oven rack is raised high enough so there isn’t much room between the rack and the ceiling. The broiling mechanism is right at the top; its helpful to think of a broiler as an upside down grill.
Since broiling food cooks things super fast, you need to make sure that you watch your food closely and have fidelity to your timer. You’ve been warned.
Although oranges, grapefruit, limes, and lemons are, in my opinion, the best from Florida, most citrus fruits are just downright good. Just smelling an orange is rejuvenating. Cleaning with fresh lemons and some vinegar is divine. Don’t even get me started about paleo lemon bars.
Since I’m guessing most of us don’t leave near the Florida Sunshine, your best bet is to buy citrus-anything in winter, when they’re in season. Unless you really did take my advice and order a box from Florida. I really hope you did.
Coconut-Sugar Broiled Grapefruit
- 2-½ tbsp. coconut sugar
- 1 large grapefruit
- Adjust rack in oven so it is the closest to the broiler mechanism at the top of your oven. Turn oven setting to broil and let heat. (*See note above for broiling hazards.)
- Slice grapefruit in half.
- Optional: line a baking sheet with parchment paper. (Just understand that the parchment paper may burn if you let your grapefruit broil past the advised time.)
- Sprinkle grapefruit halves with coconut sugar and place on baking sheet.
- Place grapefruit in oven to broil for 6 minutes, and not any longer. Coconut sugar should be slightly caramelized and slightly syrupy.
- Let cool until safe enough to eat and enjoy.