Grapefruit Brûlée

Grapefruit's bitterness is balanced by a blend of sugar and salt in this simple breakfast application.

Consider the curious case of grapefruit, whose fruity flavors are typically overpowered by naringin, a powerful antioxidant, which can be good medicine if you can get past its intense bitterness.

Balancing out the bitterness would take far more than a spoonful of sugar, but adding a dash of salt, we can squelch that bitterness far more effectively than with sugar alone. In fact, I never make dessert without adding a little pinch of salt.

This recipe first appeared in Season 13 of Good Eats.

Photo by Lynne Calamia

ACTIVE TIME: 10

TOTAL TIME: 10

Yield: servings

Software

2 red or pink grapefruits, chilled
2 tablespoons coarse sugar
3/4 teaspoon coarse sea salt

Specialized Hardware

Kitchen blowtorch

Procedure

Halve each grapefruit crosswise, and cut a thin slice off the bottom of each half to stabilize the pieces. Remove all seeds from the grapefruit, and loosen the segments with a paring knife.
Sprinkle each half evenly with the sugar. Using a blowtorch, melt the sugar to form a golden brown and crispy surface. Sprinkle the hot sugar with the salt, and serve immediately.