Never underestimate how refreshing and appetizing grapefruit can be. These recipes serve 6.
Grilled grapefruit: Cut a sliver off the top and bottom of 3 grapefruits so they stand upright. Then cut in half crossways. Using a grapefruit knife, cut around the segments in each half to loosen. Melt 1 oz (25g) butter and using a pastry brush, dab melted butter over the surface of each grapefruit half, then sprinkle generously with demerara sugar. Set grapefruit halves under a hot grill about 2 inches (5cm) from the heat. Grill for about 5 minutes until sugar has melted and is bubbling. Set in individual serving glasses.
Baked grapefruit: Prepare 3 grapefruits as directed above. Then arrange grapefruit halves in a baking tin. Spoon 1 teaspoon sherry on to each grapefruit half, sprinkle with demerara sugar then dot the surfaces with 1 oz.(25g) butter cut in flakes. Bike in an oven heated to 400°F (200°C) or Gas no. 6 for 15 minutes. Set in individual serving glasses and spoon over juices from the tin.
Florida cocktail: Cut a slice off the top and bottom through to the flesh of 3 grapefruits. For best colour contrast include 1 pink grapefruit, if possible. Stand each grapefruit upright and using a sharp knife, cut downwards and around to remove white pith and peel. Then hold prepared fruits over a mixing howl to catch juices, cut in between each segment to loosen and turn them into the bowl. Discard pips. Prepare 2 oranges the same way. Add 2 oz (50g) castor sugar. Stir fruits and refrigerate for at least 1 hour so sugar and juices form a syrup. This mixture looks best in a clear glass bowl or spoon it into individual serving glasses with sugared rims.
Grapefruit with creme de menthe: Prepare 4 grapefruits as above, turning segments into a bowl. Add 2 oz (50g) castor sugar and chill for several hours. Then stir in 2 tablespoons creme de menthe and grapefruit will take the pretty green colour. Chilling the grapefruit emphasizes the cool taste of the liqueur. Serve in individual serving glasses, with sugared rims.