Effort: (very little)
Expense: el cheapo
Kitchen fire potential: medium
Apparently, a hybrid of the pomelo and orange, a grapefruit was named so because they tend to grow in clusters resembling grapes, especially when small and an unripened green. Anyway, citrus is now in season and we have grapefruit in abundance. Personally, I love the stuff as is. Chopped in half, casually mauled with a grapefruit spoon (its a pointy spoon with a serated edge and you can get from any cookware store, really) but understandably, it can be quite bitter-tasting for some. With this recipe hopefully the grapefruit-wary can be converted. Prepared this way, it takes away most of the unpalatable bitter aspect and the contrast of warm, citrussy-sweet with cold yoghurt and a little drizzle of honey to marry the two really elevates it. I’ve chosen ruby grapefruit because the glorious bright red is just irresistible (and also its slightly sweeter than its paler sibling). The way to tell which grapefruit will be pink inside is by the light blush on the skin.
1 x ruby grapefruit
2-3 tsp sugar (I used demerara sugar but normal white or brown will do)
½ small cup of double thick plain yoghurt (you can use a lower fat version but it will go all runny)
A dollop of honey
Preheat your grill and make sure that your oven tray is closer to the top (just not too close!) than the bottom – I always forget until I open the oven door to chuck my food in and lose heat, while risking the burning of appendages when frantically readjusting. Slice your grapefruit in half, along the hemisphere. Put in roasting tin and sprinkle with your sugar. The grill is probably still preheating at this point so you can mix your honey with your yoghurt in the meantime.
Once the grill is ready, put the grapefruit in the oven and keep an eye on it. It will start to cook quickly and the edges will blacken within a few short minutes. Once you are happy with it, whip the tray out and serve with a blob of yoghurt. Enjoy!