Grapefruit Recipe

Prepare fruit

Wash the grapefruits under cool running water. Pat dry. Using a sharp paring knife, slice each grapefruit in half crosswise through the equator (not top-to-bottom).

Segment (supreme) or cut wedges

Option A — Segments (supremes): Working over a bowl to catch juices, cut away the peel and pith with the knife (follow curvature). Then, carefully cut along either side of each membrane to release individual segments. Option B — Wedges: For a quicker presentation, simply cut each half into 3–4 wedges.

Arrange

Place the halves (or segments/wedges) on a serving plate. Scatter the mint leaves around or tuck a leaf beside each segment or wedge.

Sweeten and finish

Drizzle 1 tablespoon honey evenly over the two grapefruits (about 1/2 tablespoon per grapefruit half if halved). If you like a caramelized finish, sprinkle the coarse sugar evenly over each half and place under a hot broiler for 1–2 minutes until sugar bubbles and browns, or use a kitchen torch to caramelize the sugar. Watch carefully to avoid burning.

In the small bowl, combine the fresh lime juice, a pinch of sea salt, and the remaining 1 tablespoon honey (if using extra sweetness) or the 1 teaspoon olive oil for a savory note. Stir or whisk until combined. Taste and adjust — add a tiny extra pinch of salt to balance acidity or more honey if the fruit is very tart.

Drizzle the dressing lightly over the prepared grapefruit halves or segments. The lime brightens the grapefruit and the oil adds a silky mouthfeel if used.

Serve immediately while fresh. If broiled, allow 1–2 minutes to cool slightly so the sugar sets. Garnish with remaining mint leaves. Any juices collected in the preparation bowl can be poured over the segments or saved for cocktails or vinaigrettes.