Fruit Salad with Grapefruit Brulee and Toasted Coconut
The first time I had grapefruit brulee was one year ago on Mother’s Day. My mother-in-law made it for brunch. I’d never had it, and I loved it. I’ll eat grapefruits segmented with nothing on them, but brueleed grapefruits are just special. They have to be — I’ve seen so many bloggers coming out with really great recipes. That has to mean something! 😉 For this Fruit Salad with Grapefruit Brulee and Toasted Coconut, I’ve actually segmented the grapefruit, sprinkled brown sugar on the segments, and broiled them. I let the bruleed segments cool, then I gently tossed them in with some mango, banana, strawberries, green apples, orange segments, and toasted coconut. The sweetness of the caramelized brown sugar carries throughout the entire salad It’s all topped off with toasted coconut, which provides a heavenly crunch. You’ve just got to try it! 🙂
I played around with grapefruit brulee several times before I realized I just wanted to segment it and eat it that way. I tried the traditional method of halving an entire grapefruit, and while I liked it, it’s rather hard to eat. I also cut the peel off of the top, bottom and sides, and cut the grapefruit width-wise in about 1″ slices, and discovered there was just too much bitterness in the pith. Segmenting was the obvious way to go. While it requires a bit of work, you won’t be sorry. The bruleed grapefruit segments made this fruit salad so delicious! I could’ve gobbled up the whole bowl. :tounge: I showed restraint, and my family did end up getting some.
Segmenting an orange or grapefruit is easy, but quite juicy! 😉 Just cut off the top and bottom of the grapefruit. Stand the grapefruit up on your cutting board, and cut the peels all the way down the sides. Be sure to get all of the pith off, because as I said, that’s the bitter part! I then placed the grapefruit segments on paper towels to remove excess juice.
From there, I placed them on a foil lined baking sheet, and sprinkled each segment with brown sugar and rubbed it in a bit.
The segments go under the broiler on the middle rack for about 8 minutes, or until the sugar is a deep, amber color. Keep a close eye on them! We don’t want burnt sugar. 🙁
My first run-through on this fruit salad was a few weeks ago when I sliced the grapefruit in thick slices and bruleed it that way. I used Cuties in the fruit salad as the orange that time. If you’re not familiar with them, they’re those darling easy to peel mandarins. This time I used blood oranges. They’re both delicious, but the blood orange did bleed out onto the other fruit. Oh, the horror! 😯 To avoid this, I may just use regular oranges again next time! 😆 Here is a picture of my first salad:
The toasted coconut was just something I concocted last minute, and I’m so glad I did! I’m a huge coconut fan, and with all of these wonderful tropical fruits, it totally made sense to use it. This fruit salad tastes like a tropical paradise in a bowl, and would be great to serve for brunch, lunch, or with any meal! 🙂
- (2) large grapefruits, peeled and segmented
- 2 tablespoons brown sugar
- (2) small or (1) large oranges, peeled and segmented
- (1) large mango, peeled, removed from the seed, and diced
- (1) small green apple, cored and thinly sliced
- (1) large banana, peeled and sliced
- (2) large strawberries, hulled and thinly sliced
- ¼ cup toasted coconut flakes (angel flake is fine, too)
- Preheat the broiler. Place the grapefruit segments on paper towels to remove excess moisture. Line a rimmed baking sheet with a double layer of foil. Place the grapefruit segments on the baking sheet. Sprinkle each segment with brown sugar, then rub the sugar in gently. Broil on the middle rack of the oven for about 8 minutes, or until the sugar is a deep, amber color. Keep a close eye on these as they can burn rapidly! Cool slightly on a wire rack. Cut the segments in half width-wise once cool.
- Place the coconut flakes in a small skillet. Cook over medium heat for about 5 minutes, or until slightly browned and toasty. Set aside.
- In a large bowl, add the orange segments, mango, green apple, banana, and strawberries. Gently stir in the bruleed grapefruit segments. Serve immediately and top with the toasted coconut!