Broiled Grapefruit with Caramelized Brown Sugar

by Denise Woodward on March 5, 2014

in Barbeque, Chez Us Cooks, Featured, Fruit


Can you tell we have a thing here at Eat Boutique for citrus? It just makes us swoon. Take for example the recent rash of grapefruit recipes, which include  Grapefruit Blood Orange Granita and Grapefruit Sloe Gin Fizz; and then there’s just general citrus love with Rachel’s Seven Citrus-licious Confections. Today, Denise makes citrus hot….literally. Fire up your broilers! -Amy

When I was a little girl my grandmother would sprinkle sugar over half of a grapefruit for me, and then she would sprinkle salt on half a grapefruit for her.  I am unsure of the reasoning behind this;  maybe it was a treat, or maybe I complained about the tartness. Either way I loved it and thought of it as special occasion.  I liked how the grittiness of the sugar would crunch between my teeth while the tart juices would kiss my lips.  After each segment was devoured, I would squeeze all of the sugary juice that was left into the bowl and slurp every last drop.   Bliss!



As an adult, I still love a sugary grapefruit, though my palette has matured over the years.  Now I enjoy the grapefruit slightly warm, slathered with brown sugar and brûléed until caramelized, then finished with a sprinkle of Maldon salt.  It is a little bit of her, and a little bit of me, all swirled together.  There is something intoxicating about a citrus peel that is slightly burned, with the marriage of caramelized sugar and a dash of salt.  It draws me in, and I always want just one more bite.  I like to think of this as the sophisticated “skinny brûlée”.


Recipe:  Grapefruit Brûlée

** serves 2


  • 1 large grapefruit
  • 4 tablespoons brown sugar
  • sprinkle of maldon salt


  1. Preheat the oven to broil.
  2. Cut the grapefruit in half, and then run a knife around each segment to loosen.
  3. Place onto a cookie sheet.
  4. Sprinkle 2 tablespoons of sugar on each grapefruit half.
  5. Slide into the oven and broil for 5 minutes.
  6. Remove from the oven and using a brûlée torch brown the tops of the grapefruit until lightly caramelized.  If you do not have a brûlée torch, leave in the oven for another 5 – 11 minutes until caramelized.  Do not let burn or the fire alarm may go off.
  7. Place into a serving bowl as you want to catch all the juices.
  8. Sprinkle with a little Maldon salt.
  9. Serve and Eat!

Photos taken and styled by Denise.

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.


Denise Woodward

Denise leaves in Oakland, California with her partner in crime Lenny. She is a free lance webcast producer, photographer, food writer and recipe developer who is always dreaming about food. She is driven by delicious as well as gorgeous food, and admits that her first thought of the morning is what she will be cooking that day. During her free time she enjoys traveling and hitting mountain getaways with Lenny in their Eurovan. You can find more of her recipes over at their shared food blog Chez Us, or follow along on Instagram where she shares daily inspirations.

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