📝 About This Recipe
This sophisticated yet deceptively simple dish transforms the humble citrus fruit into a gourmet breakfast or a light, refreshing dessert. By caramelizing a blend of spiced sugars atop juicy ruby red grapefruit, we create a glass-like shatter that contrasts beautifully with the cool, tart segments beneath. It is a modern bistro classic that balances acidity, heat, and sweetness in every spoonful.
🥗 Ingredients
The Citrus Base
- 2 large Ruby Red Grapefruits (heavy for their size, at room temperature)
- 1 pinch Sea Salt (to brighten the citrus notes)
The Brûlée Topping
- 4 tablespoons Turbinado Sugar (also known as sugar in the raw for extra crunch)
- 2 tablespoons Granulated White Sugar (helps create an even melt)
- 1/4 teaspoon Ground Ginger (adds a subtle warmth)
- 1/8 teaspoon Ground Cardamom (optional, for floral complexity)
Garnish and Accoutrements
- 8-10 pieces Fresh Mint Leaves (finely chiffonade)
- 1/2 cup Greek Yogurt or Crème Fraîche (for serving)
- 1 tablespoon Honey (to drizzle over the yogurt)
- 2 tablespoons Pistachios (shelled and roughly chopped)
👨🍳 Instructions
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1
Wash the grapefruits thoroughly and pat them dry. Using a sharp chef's knife, slice each grapefruit in half crosswise (around the 'equator').
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2
To ensure the grapefruit halves sit level on the plate, slice a very thin sliver off the bottom of each half, being careful not to cut into the flesh.
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3
Using a curved grapefruit knife or a small paring knife, cut around the perimeter of the fruit where the flesh meets the pith.
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4
Carefully slice along the membranes of each segment to loosen them. This allows your guests to lift the fruit out easily with a spoon later.
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5
Place the grapefruit halves on a baking sheet lined with paper towels. Let them sit for 5 minutes to absorb excess moisture from the surface; a dry surface is key for caramelization.
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6
In a small bowl, whisk together the turbinado sugar, granulated sugar, ground ginger, and cardamom until well combined.
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7
Remove the paper towels and place the grapefruits directly on the baking sheet (or in individual ramekins).
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8
Sprinkle a tiny pinch of sea salt over the surface of each grapefruit half.
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9
Evenly distribute the sugar mixture over the tops of the four halves, using about 1.5 tablespoons per half. Ensure the sugar reaches the very edges.
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10
If using a kitchen torch: Ignite the torch and hold the flame 2-3 inches away from the sugar. Move the flame in a constant circular motion until the sugar bubbles and turns a deep amber brown.
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11
If using a broiler: Position the oven rack to the highest setting. Broil for 3-5 minutes, watching intensely, until the sugar is melted and charred in spots.
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12
Remove from heat and let the grapefruits rest for 2-3 minutes. This allows the sugar to harden into a crisp, glass-like shell.
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13
Garnish with the fresh mint chiffonade and chopped pistachios for texture and color.
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14
Serve immediately while the sugar is warm and crunchy and the fruit remains cool underneath.
💡 Chef's Tips
Always blot the top of the grapefruit with a paper towel before adding sugar; moisture is the enemy of a good brûlée. If you don't have a torch, ensure your broiler is fully preheated before sliding the fruit in to minimize heating the actual fruit. Use a mix of sugars; the granulated sugar melts quickly to form a seal, while the turbinado provides the signature 'crunch'. Don't be afraid of a little 'char'—the slightly burnt sugar flavor complements the bitter notes of the grapefruit perfectly.
🍽️ Serving Suggestions
Pair with a dollop of cold, honey-sweetened Greek yogurt on the side to balance the acidity. Serve alongside a glass of chilled Prosecco or a Mimosa for a luxurious weekend brunch. A side of warm, buttery brioche toast is perfect for soaking up any leftover juices. Accompany with a hot cup of Earl Grey tea; the bergamot notes harmonize beautifully with the ginger and citrus.