Baked Grapefruit

Tart, tangy and sweet, grapefruits are typically a love them or leave them type of fruit.  But if you can get them on the sweeter side, when they are in season, nothing can be more satisfying during a Saturday morning breakfast.  I’ll admit, I used to have a thing for gin and fresh squeezed grapefruit, but fortunately those days have passed.  If you are on the side of the ‘leave them’ crowd when it comes to grapefruit, just do me this one favor and try this recipe. I promise you won’t be disappointed.

Many people will actually add a little honey on top of the fruit before they throw them in the oven, but ours are perfectly in season and don’t need it. Personally, I think honey would make them too sweet and take away from the tangy flavor that makes grapefruit so unique.

The Good Stuff:

  • Grapefruit
  • Cinnamon
  • Walnuts

The How To:

  • Preheat your oven to 400 degrees.
  • Cut your grapefruit in half and place it rind side down on a baking sheet.
  • Sprinkle cinnamon on the top, to your liking. Cinnamon is one of those spices that I just can’t get enough of…
  • Chop up some walnuts and sprinkle on top.
  • Set your oven time for 15 minutes and let it go. I will actually set my oven so that it shuts off in 15 minutes and then go jump in the shower. That way, even if it takes me longer to get back to the oven, they don’t burn or overcook and are still warm.
  • Enjoy!

And if you plan on sharing 1 grapefruit between you and a loved one… DON’T! You’ll end up looking like a jerk taking theirs away from them to eat for yourself, cause it’s that good. So buy extra when you get them.

Bonus… Grapefruit is really good for you. High in vitamins and low in calories. It does have a moderate amount of sugar, not as low as berries but not as high as melons.

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2 Responses to Baked Grapefruit

  1. AngelaVieux January 20, 2014 at 6:49 pm #

    Absolutely. Just realize it is going to change the flavor and add a hint of coconut to it but it’ll definitely work.

Trackbacks/Pingbacks

  1. Baked Grapefruits with Honey, Ginger, and Cardamom | Yoga and Yum - January 8, 2014

    […] This recipe was inspired by Joyful Belly Ayurveda and More than Paleo. […]

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