For several years when I was a child, my uncle and his then-wife, lived in a comfortable one-story house on a canal (or was it an inter-coastal?) in Hudson, Florida. They had a little dock off their back lawn where they kept a fishing boat. During one visit to their home, Billy, my uncle, let me fish off that little dock. I didn’t catch anything, but had fun trying.
In any case, being that Billy lived in the great citrus hub of Florida, he would send oranges and grapefruits up to us in New York every year. The thick cardboard box, filled with layers of the round citrus fruits, would sit on the floor just inside the dining room. We’d have a bit every day until it ran out. I wasn’t particularly into the grapefruits, though I tried them once in a while. But my grandparents, with whom I lived, would each have a half for breakfast everyday. I remember them sprinkling a bit of sugar on top to make them a little more palatable. Of course when I ate them, there was a sugar sprinkle for virtually every bite. They were just too sour for me.
Lately I have been trying to eat a greater variety of good-for-you foods, so when I saw a sale on grapefruits at my local grocery store, I picked one up just to give it another whirl.
Health Benefits of Grapefruits:
Grapefruits are high in vitamin C, and contain a good deal of lycopene (an antioxidant). Some studies have also suggested that eating half a grapefruit (or drinking a glass of grapefruit juice) before meals can help people lose weight. According to one study, that is because grapefruits naturally lower insulin levels which results in decreased hunger.
I decided to try out a recipe for broiled grapefruits that I had seen in Low-fat Vegetarian Cooking by Jenny Stacey. However, as luck would have it, the cookbook was completely MIA when I needed it. Fortunately, I was able to locate another recipe in another cookbook in my home.
Okay, so it’s not a tome of excellence by a master chef or a tried and true . . . but it had what I needed when I needed it. Yes, ladies and gents, I made broiled grapefruits with a recipe from Can You Take The Heat? – the WWE cookbook (actually, the cookbook is so old that it was published under the WWF moniker, which was changed years ago because of the World Wildlife Foundation’s lawsuit). I used to be quite the WWE fan and this was a gift from a wonderful friend. I have since lost interest in wrestling – particularly since the WWE began to look more and more like WCW – another wrestling “league” that they merged with several years ago.
Back to the recipe. I cut back on the butter suggested, but basically did follow the directions. The result? Pretty good. The combination of butter, brown sugar and a dash of cinnamon really cut the sour tang so that it wasn’t so abrasive.
Will I eat it again? Definitely. I am still not a fan of grapefruits but this version makes the sour-tart really tolerable. I also really liked having the soft, juicy flesh warm. That was a huge plus.
Adapted from Can You Take The Heat?: The WWF Is Cooking!
1 ruby red grapefruit
1 pat butter, cut into pieces
1 tbsp brown sugar, divided
2 dashes of cinnamon
Cut the grapefruit in half, and remove a small slice from the bottom so that it sits flat. Use a spoon to slightly seperate the edge of the grapefruit from the peel. Place the two halves on the baking sheet. Top each half with half of the butter pieces, 1/2 tbsp of brown sugar and a dash of cinnamon.
Place the tray about 4 inches from the broiler on high heat and cook for 8 minutes, until the butter is fully melted and it begins to brown.
P.S. This is my ARF/5-A-Day entry for this week’s roundup at Sweetnicks. Check out her site late Tuesday for a great roundup of antioxidant rich foods.