Rosemary Grapefruit

Grapefruit for breakfast is certainly nothing new.   But add a pinch of rosemary and some hot pepper flakes and you have a whole new taste!

When I first saw this in the January 2014 edition of Bon Appetite magazine, I thought it was just plain weird.  So, naturally, I had to try it.

One bite, and I was hooked.  Kevin was skeptical, but after revealing my source, and showing him the article, (and a lot of cajoling), he did finally agree to try it.  Now, he is hooked too.    The recipe below serves 2, in our house.   Therefore,  smaller portions would, logically, serve 4.

So, before the autumn frost takes that beautiful rosemary plant you lovingly nurtured all summer long, buy a grapefruit  or 2 and give this a try.   I think you will be glad you did.


Rosemary Grapefruit


2 Red grapefruit

1 Tablespoon brown sugar

1/2 tsp minced fresh rosemary

pinch hot pepper flakes


Cut the peel from grapefruit.   Cut the grapefruit into quarters, removing the tough centre stem and any seeds.  Cut the quarters into cubes and place in medium bowl.


Toss with brown sugar, rosemary and red pepper flakes.

Divide into bowls and serve.

Cooks notes:  The original recipe calls for the  grapefruit to be halved and sectioned in the usual manner.   I prefer to remove the peel entirely.  Much less fussy to eat while sitting at my desk.


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