On my Facebook page I recently asked people if they liked grapefruit with or without sugar. That got quite a few responses, and people are very divided on the topic. I have always been a “without sugar” person. I like my grapefruit tart!
Well, that has changed since I first made this honeyed grapefruit. I absolutely love it. I love both the honey and the pecans combined with pink grapefruit. My family loved it too.
My picky eater tried it and said, “This is good.” Then he had a second helping and said, “This is really good.” Then he wanted more and said, “Do we have to save any for dad?” (who was working late that night).
I have to admit that this salad looked like raw fish. You can’t tell so much from the picture (which doesn’t do it justice). Everyone thought it was some kind of raw meat when they first saw it. I was glad they were willing to try it when I told them what it really was.
It’s not that they have never seen grapefruit, it’s just that they are used to seeing it in the skin. We usually cut them in half and spoon the grapefruit out.
Serving the grapefruit this way is a bit more work, but it is worth it. I use this method to peel and segment the grapefruit.
- 2 pink grapefruit
- 1 Tablespoon honey
- 2 Tablespoons toasted chopped pecans
- Peel and segment the grapefruit.
- Cut the segments into bite sized pieces and place in a serving bowl.
- Slowly drizzle the honey over the grapefruit.
- Sprinkle the nuts on top.
To toast pecans, place pecan halves on a baking sheet in a 350° oven for 5 minutes. You should smell the nut oil when you remove them from the oven. If not, return them to the oven for a few more minutes. Keep an eye on them so they don’t burn. Cool before chopping.