Broiled grapefruit with mango-honey glaze
Topping a broiled grapefruit with a Caribbean-inspired mango-honey glaze can take the chill out of breakfast. Broiling or grilling citrus adds sweet caramelization to the fruit and really gets the juices flowing. Choose pink or red grapefruits over white, for a significant beta-carotene boost. Add some chopped fresh mint or chiffonade of basil for a lovely herbaceous garnish. Try this technique with navel oranges or tangerines too, but don't relegate it to breakfast alone. Serve this as a fresh, bright starter to a light meal, as a palate-cleanser between courses, or as a healthy dessert to close a lovely dinner.
¼ tsp, or to taste
2 small, pink, halved horizontally
- Stir together nectar, honey and ginger.
- With a serrated knife, loosen inside of grapefruit rinds. Cut along membranes to loosen segments and discard any seeds.
- Place grapefruit on broiler rack, 4 inches from flame. Brush surfaces with honey mixture. Broil grapefruit until tops begin to brown, about 3 minutes. Remove immediately. Garnish with mint leaves, if desired. Yields ½ grapefruit per serving.