Fruit of the Week: Grapefruit pt. 3

Selection and Storage:
– Grapefruit season begins from September and lasts until December
– Buy fresh fruits featuring bright skin, firm yet yield to gentle pressure
– Should have no wrinkles on the skin, should be heavy for their size and smell sweet
– Small nicks on the fruit generally do not affect its quality
– Avoid very soft fruit with spots as they will likely spoil sooner
– Keep them at room temperature for a few days or so
– For longer storage place them inside the fruit/vegetable compartment of your fridge where they will keep for up to three weeks

Brown Sugar Broiled Grapefruit

Brown Sugar Broiled Grapefruit
Makes 4 servings, 1/2 grapefruit each

2 red or pink grapefruit
8 teaspoons packed brown sugar
1/4 teaspoon ground cinnamon or cardamom
2 teaspoons melted butter

Topping: (optional)
2 tablespoons heavy cream (optional)
2 tablespoons plain Greek yogurt (optional)
1 teaspoon granulated sugar(optional)
1/4 teaspoon vanilla extract(optional)

1. Position oven rack about 3 inches from the heat source; preheat broiler.
2. Line a rimmed baking sheet with foil.
3. Cut each grapefruit in half, then trim a thin slice off the bottom so it sits level.
4. With a paring knife or grapefruit knife, cut around each segment; remove any seeds.
5. Place the grapefruit halves on the prepared baking sheet.
6. Combine brown sugar and cinnamon (or cardamom) in a small bowl.
7. Brush each grapefruit half with butter, then sprinkle with about 2 teaspoons of the sugar mixture.
8. Broil the grapefruit, watching carefully and rotating the pan front to back once halfway through, until the tops are bubbling and golden brown, 7 to 12 minutes.
9. Enjoy!
To create topping, beat cream in a small bowl until stiff. Beat in yogurt, granulated sugar and vanilla just until combined. Serve each grapefruit topped with a heaping tablespoon of the vanilla cream.