Grapefruit was never my favorite growing up. In fact, the only way I would eat it was to sprinkle, err, dump white, refined sugar all over the top! I totally cringe now thinking about how much sugar I’d start my day off with.
Today I absolutely love grapefruit sans the sugar, proving that your taste buds do change!
Not everyone does enjoy grapefruit plain though, so I’ve started using this recipe to make all the goodness of grapefruit such a little sweeter with the natural goodness of … coconut sugar!
Why coconut sugar? Coconut sugar is made from the crystallized nectar of the coconut palm, tree's flowers. I love it because it has sustainable, healthy, and ethical (SHE) power when you get an organic version from a socially, environmentally conscious company such as Navitas!
Coconut sugar is recognized by the Food and Agriculture Organization as the most sustainable sweetener in the world. That is because coconut palm sugar palm trees produce an average of 50-75% more sugar per acre than sugar cane, while using only a fifth of the natural resources.
Coconut palm sugar's nutritional profile includes amino acids, potassium, magnesium, zinc, iron and B vitamins. It is also a healthier, low-glycemic option that is safer for people with diabetes.
The coconut sugar from Navitas adheres to the company's standards to:
Create and expand fair trade economic opportunities for farming communities through direct purchasing partnerships.
Meet the rigorous standards of overall social and environmental performance as a certified B Corporation.
Champion small farms around the globe as a proud partner of A Growing Culture.
Support global micro-credit initiatives as a Whole Planet Foundation sponsor (three years running).
I use and thoroughly love the evaporated Coconut Palm Sugar from Navitas, which is also certified organic, kosher, vegan, unbleached and contains no preservatives or fillers. (At this point, I should emphasize they aren't paying me to say this! I just love this product!).
Recently, my parents and their close friends, Brad and Darlene, were staying for a few days after my mom and Darlene helped us with SHE Day!
I was inspired to get creative with breakfast. Instead of just serving the halves of grapefruit, I broiled them and it was fabulous — if you love grapefruit of course. But most people don’t like plain grapefruit, so I upgraded how I added the "sweet taste" by topping each grapefruit half with a sprinkling of coconut sugar. If you use the optional banana that adds natural sweetness as well! I also added some good fat to the dish with some grass-fed butter. (You can switch this out for coconut oil if you want to make the recipe vegan.)
Bonus: When you eat grapefruit, you’re giving your body a burst of nutrients including fiber, potassium, lycopene, vitamin C and choline. Tasty and healthy!
Try out this easy recipe and let me know what you think!
Upgraded Broiled Grapefruit
- Wash the grapefruits and cut them each in half, cutting down the center between the two top and bottom dots. (Cutting this way makes it easy to cut out / scoop out the grapefruit). Use a small knife (or if you have a grapefruit cutter, use that!), and cut out each section of grapefruit in the halves. Your goal is to make it easy to scoop out each bite of grapefruit.
- Optional: Slice one banana and arrange splices on each grapefruit half.
- Melt butter or coconut oil and drizzle over each grapefruit half.
- Lightly sprinkle coconut sugar on the top of each grapefruit half.
- Optional: Sprinkle cinnamon over the top of each grapefruit half as well.
- Put the grapefruit halves on a cookie sheet.
- Broil for 3 to 5 minutes, until the butter is melted and sugar begins to brown to your liking.
If you try the recipe, let us know and tag #SHEChangesEverything if you post on social media!