What's Cooking?
Citrus fruits are in season and one my favorites is a juicy Rio Grande Valley Ruby Red Grapefruit. I like them as is, in a dressed up salad, juiced, or made into marmalade but one of my go to ways of using them is broiled.
I realized that I have mentioned broiled grapefruits as part of my menu several times and yet have never shared this non-recipe with you. Even folks who don't normally care for grapefruit, like these.
Ruby Red Grapefruits (preferably Rio Grande)
Dried Basil
Sugar (optional)
Slice the grapefruits in half. Sprinkle a little basil and a little sugar over the top of each half. Stick under the broiler until the pith starts to turn a little brown. Enjoy!
This is part of Miz Helen's Full Plate Thursday.
I realized that I have mentioned broiled grapefruits as part of my menu several times and yet have never shared this non-recipe with you. Even folks who don't normally care for grapefruit, like these.
Broiled Grapefruit
Ruby Red Grapefruits (preferably Rio Grande)
Dried Basil
Sugar (optional)
Slice the grapefruits in half. Sprinkle a little basil and a little sugar over the top of each half. Stick under the broiler until the pith starts to turn a little brown. Enjoy!
This is part of Miz Helen's Full Plate Thursday.
We have several grapefruit left from our Christmas box! Yay!
ReplyDeleteLet me know how your peeps liked them.
DeleteHi Pary
ReplyDeleteWell of course we have to have them from the Rio Grande, otherwise it just won't taste right. I just love that you used the Basil, can't wait to try that. Hope you are having a wonderful week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Miz Helen, the basil adds such a nice little floral taste to the acidity of the grapefruit. I hope you do try it; it's yummy.
Delete