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Broiled Grapefruit


"Sweeten up your morning with this nifty way to prepare grapefruit! This is the only way my mother could convince me to eat my grapefruit, and I still eat it this way."
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18 m servings 86 cals
Original recipe yields 8 servings


  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat your oven's broiler.
  2. Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.
  3. Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet.
  4. Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.

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Read all reviews 54
  1. 64 Ratings

Most helpful positive review

I just cut the grapefruit in half and put the toppings on (that is what the original recipe calls for) because I find it easier to scoop out the flesh when it is warm and softer.

Most helpful critical review

This was just ok. I think I'll keep eating my grapefruit plain like I always do.

Most helpful
Most positive
Least positive

I just cut the grapefruit in half and put the toppings on (that is what the original recipe calls for) because I find it easier to scoop out the flesh when it is warm and softer.

Simple and delicious! I usually just eat these things cold with a bit of Splenda, but this was really nice change. I just cut the grapefruit in half, cut it into sections and loosed it - didn't ...

Again, my laziness prevails and I just loosen the sections with a knife but don't bother to remove the sections and all that. I also skipped the butter - although Smart Balance or other non-hyd...

A friend gifted us with a box of Texas grapefruit, and I needed to find a way to get my family to eat them all, so searched under "ingredients" for grapefruit. (There's not much!) I sectioned ...

I enjoyed this at work today. I used a combination of 2tsp brown surgar and 1/2tsp white surgar and sprinkled with cinnamon and dotted with butter per half of grapefruit.

Had this for New Years morning, with a sweet bread from our favorite bakery and a slice of egg casserole. So pretty! I used honey instead of white sugar, and totally forgot the butter - didn't...

I just brought back 5 lbs. of fresh pink grapefruit from my parents tree in Florida and decided to try this recipe. I keep my grapefruits at room temperature on my counter. After cutting out th...

i thought this recipe was a great interesting way to eat grapefruit. really interesting tastes, and it was really quick and easy to do.

I did what I always do to 'prepare' grapefruit - slice the sections and around the edge, without actually removing the fruit. I also used Smart Balance and Splenda, as my diet has been horrible ...