I know, I know. Grapefruit is a winter fruit. It ripens from November to January, but right now even after the major freezes a couple of months ago, our grapefruit tree remains loaded with sweet/tart grapefruit! And I know several of you have citrus fruit sitting in large boxes waiting to be used. Well, here are a few ideas, to use up that beautiful juiciness, before it goes bad.
1. Cut grapefruit in half.
2. Place on a foil lined baking sheet.
3. Sprinkle with 1-2 Tbs. of Sugar
4. Place under broiler for 3 minutes, to caramelize the sugar.
5. Eat & Enjoy!!
Caramelizing the sugar adds an extra touch of sweetness, and the warm grapefruit is a nice surprise! Great served alongside toast and coffee!
I know you are thinking... are you crazy? But I promise I have made it two years now and given it away at Christmas time. This year everyone was asking for extra, and wondering when I was going to make more. It's so simple, and you can't find it anywhere!
3 c. grapefruit juice, strained
1 pkg. (2 oz.) powdered fruit pectin
4 1/2 c. sugar
3 drops of red food coloring, optional.
In a large kettle or saucepan, combine juice and pectin; stir over high heat until mixture comes to a hard boil. Stir in sugar. Bring mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. With a frozen spoon check for sheeting*. Remove from heat; skim any foam from surface. Pour immediately into sterilized jars, and seal.