Grapefruit is for elderly people. I mean – I think I can say that because I eat it regularly and with gusto. It’s also an acquired taste. I know this because the grapefruit stand at our local Whole Foods always has an empty 5-foot radius around it. And if you’ve ever been to a Whole Foods in DC you’ll know that that’s ca-ray-zy. There is not one single iota of space at WF that doesn’t have like a million people in it at any given time.
The day I realized this is also the day that Chuck and I started eating lots and lots of grapefruit.
Anyhoo, I believe there are two types of grapefruit people in the world. The minimalist and maximalist. My hubs is a grapefruit minimalist. He eats his straight up with no sugar, no honey, no sass. I on the other hand, think that’s crazy talk and have plopped myself down at the complete opposite end of the spectrum. I like to pretend I’m eating an ice cream sundae with a grapefruit at the bottom.
Lately I’ve even upped the ante and started roasting the grapefruit to bring out a bit more sweetness. Sprinkle a little coconut sugar on top so it gets all golden brown in the oven and add a heaping spoonful of coconut cream, and I swear you guys are going to want to inject it into you veins.
Roasted Grapefruit with Honey and Coconut Cream Recipe
2 medium sized grapefruits
2 tsp coconut sugar
1 can full fat coconut milk, chilled overnight and whipped
1 tbsp honey, melted
- Set oven to broil.
- Cut grapefruits in half and place on a baking sheet.
- Sprinkle each side with 1/2 tsp coconut sugar and broil for 12 minutes, checking regularly to make sure they aren't burning.
- Once the grapefruit has browned slightly on top, remove from the oven and let cool for 10 minutes.
- Top with a heaping spoonful of coconut cream, a handful of almonds, and a drizzle of honey.