Grapefruit and cinnamon goes along very well! The grapefruit is a metabolism booster and the cinnamon is high in fibre and regulates blood sugar. It is high in pectin, an insoluble fiber and therefore this can promote colon health. And of course, it is high in doses of Vitamin A and Vitamin C, especially in the pink grapefruits. This recipe makes the perfect refreshing breakfast or all day snack. If you are not too concerned about calories, serve it with a dollop of cream or ice cream. Replace grapefruit with oranges and instead of ground cinnamon top with 1 teaspoon of rose water – the perfect Middle Eastern dessert if served cold.
1 teaspoon ground cinnamon
A pinch of ground ginger (optional)
1 teaspoon brown sugar, honey or grated palm sugar
- Preheat a grill or oven to 200°C.
- Wash grapefruit and cut it in half horizontally.
- Using a small knife, cut around the outside of the grapefruit (in between the fruit and the pith) then cut along each of the white membranes separating the sections. (This will make it much easier to scoop out the fruit when you are eating)
- Place the grapefruit halves on a baking tray, cut side up.
- Sprinkle lightly with the cinnamon, ground ginger and sugar.
- Place grapefruits in the oven or on the grill for 5 minutes or until the sugar has melted and the grapefruit has warmed lightly and the edges charred. (It should not be hot though)
- Alternatively, you can also heat a non-stick pan on medium heat; place the prepared grapefruit halves face down and cook it for 2 minutes. Cook on one side only.
- Serve with a grapefruit spoon.