What To Do With Grapefruit

Every once in awhile someone gives me a grapefruit.  One or two a year are just about all I can eat.  Its not that I don’t like grapefruit.  I certainly respect it.  It is high is vitamin C and is supposed to be a good diet food.  I think that is probably because it is so sour and bitter – even the pink kind – that you can’t taste anything else for hours after eating one.

My mother would serve us grapefruit halves.  She had a set of grapefruit spoons I always coveted that had serrated edges, but they disappeared at some point and I’ve never seen any like them.  The sharp edges would allow you to dig out the grapefruit sections without actually arm-wrestling with the fruit.  She’d also often ‘section’ the halves, using a paring knife to cut each section free so that all we had to do was scoop them out.  She left little reason for us to not eat them.  Of course, not eating my mother’s cooking was unheard of anyway.

To make grapefruit much more appealing, she would doctor it up with brown sugar, whiskey and then broil it and serve it warm.  Wow did that ever improve the taste!  Since grapefruits are making the rounds right now, and no one else I’ve spoken with seems to have heard of this method of serving them (their ears sure perk up when I tell them, though!), I thought I’d do everyone a favor and print the recipe. The Grapefruit Diet suddenly doesn’t look so bleak.