Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend
Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend

Hot grapefruit doesn’t necessarily sound overly appetizing. But when it’s covered in a melty, crunchy, sugary crust, well, now you have my attention.

This incredibly simple recipe feels like it’s from the 1950s. Hell, maybe it is! Regardless, I simply love it; if you’ve never had it, it’s remarkable. All you do is sprinkle the top of a half a prepped grapefruit with raw sugar, like turbinado, slide it under the broiler (or pull out your kitchen torch – even better!), and let the sugar melt away.

Be sure to prep the grapefruit ahead by cutting around each of the segments before you top the grapefruit with sugar or they are difficult to pull out.

You can top it with yogurt or not, but I highly recommend it. The creamy vanilla goodness mixes with the juicy tart fruit and sugary crust and oh mama is it good. Make sure you use a thick style of yogurt. I used this amazing Icelandic yogurt that I found at Whole Foods, but your favorite Greek yogurt would be great too.

Brûléed grapefruit with vanilla yogurt


  • Grapefruit (1/2 per person)
  • Turbinado or raw sugar
  • Vanilla yogurt, preferably Greek or Icelandic

Serves however many you want!


  1. Preheat the broiler. Cut the grapefruit in half through the circumference. If necessary, slice a bit off the top so the grapefruit will stand, cut side up, without wobbling. Using a paring knife, cut around each of the segments to loosen them.
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  3. Place your grapefruit half or halves on an ovenproof baking pan or baking sheet (depending on how many you have), cut side up. Sprinkle the cut side of each grapefruit half evenly with about 1 tbsp sugar, making sure to sprinkle the sugar over the flesh of the grapefruit.
  4. Sprinkle the cut side of each grapefruit half evenly with sugar. Photo: Wendy Goodfriend
    Sprinkle the cut side of each grapefruit half evenly with sugar. Photo: Wendy Goodfriend
  5. Broil until the sugar is melted and browned. Watch it carefully so the sugar doesn’t burn! (It’s ok if it burns a little in spots.) Remove from the oven and place each grapefruit half in an individual bowl. Top with a big dollop of yogurt and dig in!
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Brûléed Grapefruit with Vanilla Yogurt 21 September,2015Kim Laidlaw

  • This looks really good and +100 points for how easy it is!


Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at


Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.

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