Citrus: A holiday breakfast treat (and stocking stuffer)

Bake Grapefruit

A holiday treat from the Motherland.

I love citrus.  In fact, I think it is a gift from God to give such sweet, delightfully colored treats in the dead of winter.   I’m also from Florida where citrus practically grows out your bathroom sink.   Did you know the state flower is the orange blossom?  You can thank me at your next trivia night when that gem comes up.

Combine citrus and my Florida heritage and winter, and what do you get?  A stocking stuffer tradition of citrus that our kids will look forward to for years to come.  That is, if I remember to actually buy oranges and put them in the stockings.

That’s right, when the time comes I am going to fill those little jeweled socks with an orange or two to remind the family of God’s gifts to us in wintery seasons; that we can look to him when things seem to be dead, cold, and barren, and remember that he can provide truly delightful gifts in the midst of those seasons.

It will also serve as a shout out to the motherland.

Thinking about citrus these past few days sent me into a ruby red grapefruit tizzy.  And grapefruit is served best warm. . .with brown sugar.  Enter my mom’s baked grapefruit recipe.

No bells and whistles here, folks.  Just good ol fashioned grapefruit fun.

Florida Mom’s Bake Grapefruit

  • 1 large ruby red grapefruit, washed
  • brown sugar
  1. Cut grapefruit in half.  Then cut around perimeter edge and along those citrus webs (the technical name fails me, but the part that is not your favorite to eat but holds the little citrus slice together); this will free the grapefruit.
  2. Sprinkle brown sugar on top-as much as your heart desires.  I use about a tablespoon on each half.
  3. Bake in 350 degree oven for 10 minutes
  4. Enjoy!
Grapefruit-slicing the edges

Prepping the grapefruit.

Brown sugar on grapefruit

Getting ready.

Baked Grapefruit

Tada! Yummy breakfast treats!

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2 thoughts on “Citrus: A holiday breakfast treat (and stocking stuffer)

  1. Pingback: RECIPES | A Ruffled Heart

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