Growing up, I had a profound love for grapefruit. Whether it was the fruit or juice, it was a big part of my morning routine. I still remember getting large boxes of fresh fruit from my grandparents in Florida. Grapefruit was a big deal when you involve UPS.
We even had special grapefruit "knives" and "spoons." The knifes had split tips to work the membrane from the fruit segments, and the spoons were jacked-up sporks with serrated teeth to help separate the grapefruit's flesh. We took our grapefruit consumption very seriously.
With age, my grapefruit kick has migrated from the fruit to beer. Cascade hops, known for their citrusy/piney notes, are some of my favorite. They feature prominently in Samual Adams' Rebel IPAs. The grapefruit is such a good fit, they use the fruit itself to brew their Rebel Grapefruit IPAs. If you have ever had an IPA with a citrusy nose, Cascade hops were probably in the mix.
For as much as I love beer, I'm not cracking open a bottle for breakfast to please my grapefruit habit. I will, however, crack open the grill. Add in sugar and cinnamon, and you have a different sweeter take on breakfast: the grilled grapefruit.
- 2 Grapefruit
- 4 tablespoons non-salted butter
- 4 teaspoons sugar
- 2 teaspoons cinnamon
Prepare the grill for medium-high two zone fire.
Slice the grapefruit in half.
With a paring knife, slice between the fruit and the rind.
Next, separate the grapefruit segments by slicing down each side of the membrane.
Place on the grill flesh side down for 2 minutes.
Move to the indirect side, flesh up.
Add one tablespoon of butter to each grapefruit.
Sprinkle with sugar and cinnamon.
Lower lid and grill an additional 8 minutes.