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cut it in half, sprinkle brown sugar over the top. stick it under the broiler till sugar is bubbly on top. slice inside and around skin/rind with a serrated knife, then make cuts radiating from the center. eat. shake head in wonderment at the transformation.
for a cocktail, juice one and mix it with vodka, serving it in a salt-rimmed glass: a salty dog. great summer refreshment.
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My father comes back to Minnesota with boxes of grapefruit each spring after spending the winter in Arizona. I too would like some ideas. Frankly, other than eating them plain or in a fruit salad, I'm mostly stumped. We usually end up squeezing most of it for juice and then freezing it.


