Ten years ago, I originally shared my recipe for baked grapefruit on my personal blog. So, to celebrate the 10-year anniversary, I’m sharing it here. It’s a classic recipe that will stand the test of time.
Baked grapefruit is ridiculously easy to make, but the process of baking adds a unique and special twist to your otherwise bitter fruit. Plus, the house smells amazing as it bakes.
My husband and daughter enjoy being pleasantly surprised seeing this on the breakfast table.
Yield: 2 servings (1 halve each serving)
- 1 grapefruit
- Honey, drizzled
- Ground cinnamon, as needed
Pre-heat your oven to 400 degrees F.
Wash the grapefruit and dry it fully. Slice off the bottom of each half without puncturing the meat of the fruit. This helps the grapefruit halves stay level without tipping off the juices while cooking.
Slice the grapefruit in half and score the membranes. Scoring the membranes allows you to easily spoon out the grapefruit in spoonfuls after baking. Pick out any seeds as you are able.
Line a baking sheet with parchment paper. Drizzle honey over the top of each half and sprinkle with ground cinnamon.
Bake 15 to 20 minutes, until baked and bubbly. For an extra browned top, briefly broil the fruit once baked.
Once cooked, the bitterness somewhat subsides, and the fruit takes on another dimension.
Enjoy straight out of the natural fruit bowl of the grapefruit peel.
Eat as-is or add a dollop of freshly whipped cream or plain yogurt over top. This even pairs well with cottage cheese.
Using white granulated sugar (or brown sugar) instead of honey will give you a more crystalized top once baked.
Maple syrup is another delicious alternative to drizzle over the fruit prior to baking.
If you’re not interested in eating the baked grapefruit straight out of the shell, you can add it to a green salad.