Grapefruit is often only viewed as a breakfast fruit or perhaps as an accompaniment to a salad – but this recipe, from Dawn Perry, shows you just how beautifully versatile it can be. By playing with the sweetness of the fruit and adding chili and rosemary, it’s then transformed into a wonderful starter; forget melon, this is stunning.
“My elementary school grapefruit, all grown up. I like the low notes of the red pepper flakes and rosemary against the sweet-tart citrus.” —Dawn Perry, senior food editor.
1 red or pink grapefruit
2 teaspoons raw sugar
¼ teaspoon crushed red pepper flakes
¼ teaspoon chopped fresh rosemary
Cut grapefruit in half; using a small knife, cut along membranes to release segments. Dividing evenly, sprinkle grapefruit halves with sugar, red pepper flakes, and rosemary.
Recipe by Bon Appétit
Photograph by Danny Kim