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I love grapefruit, but buying a bag of them at Costco was a pretty bold move. They’re delicious and juicy and the price was great, but, as much as I like grapefruit, I started getting a little tired of them about half way through the bag. I thought about baking them and adding spiced whipped (coconut) cream like I did to some oranges a while back, but then I decided to go for something different.
How different? You ask. Very different.
I cut the grapefruit in half,
cut the segments out,
made meringue with honey, put everything back in the grapefruit shells,
and baked it all.
Yep, that happened. And it was delicious.
I know Paleo desserts are a controversial thing, and I usually stay away from them for several reasons. Honestly, a lot of them don’t taste that good to people who aren’t used to not eating sugar! These grapefruit are a pretty nice exception, though. I also know that honey, while a natural sweetener, is still a sweetener. I guess you could leave it out, if you wanted, but just plain baked egg whites doesn’t sound like a very tasty meringue! It’s your call, though.
The most difficult part about this creation is getting the segments out of the grapefruit and then cleaning out the membranes. I accomplished this by cutting each grapefruit in half, running a sharp knife around the inside edge of each half, and then using the knife to cut each section free from its surrounding membrane. I was then able to scoop the sections out of the grapefruit and into the bowl before pulling out the membrane bits with my hands. (Sorry, but it’s the most effective way to remove them!)
Other than that, these meringue-topped grapefruits are very easy to make.
- 2 grapefruit
- 2 egg whites
- ¼ teaspoon cream of tartar
- ¼ cup of honey
- Preheat your oven to 500º Fahrenheit.
- Slice the grapefruits in half, remove the segments, and place them in a bowl, as discussed above. Pull out the membrane sections and discard.
- Combine the egg whites and cream of tartar in the bowl of a stand mixer and beat on medium low with the whisk attachment until they start to turn opaque and frothy, about 2 minutes. You can do this with a hand mixer, instead, just be ready to have a tired arm =)
- Slowly pour in the honey and increase speed to high. Continue beating until the meringue holds stiff peaks.
- Once the meringue is ready, add the cut grapefruit segments back into the grapefruit shells. Try not to add excessive liquid. You'll probably only be able to fill three out of four shells.
- Top the filled grapefruit halves with meringue, forming it into peaks with the back of a spoon, if desired. You'll probably have a little extra meringue - I just go ahead and fill up the fourth shell, too!
- Transfer the grapefruit halves on a baking sheet and place them on the middle rack of the preheated oven.
- Cook until the meringue peaks are dark brown, but not burned, and the rest of the meringue's surface is dry looking. This should only take about 3 minutes, so watch them carefully!
- Remove the grapefruit meringues from the oven and enjoy. They are delicious fresh out of the oven or after resting for a little while, but they get soggy when stored in the fridge.
These keep for a little while, but they will get soggy pretty quickly in the fridge, so it’s best to eat them within about half an hour of making them. That shouldn’t be a problem, though – they’re super delicious!
Have you ever done anything with a grapefruit besides eat it plain? I’ve noticed there aren’t many grapefruit recipes out there. What’s your favorite way to enjoy this less popular-seeming citrus?
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