Grapefruit Brûlée by Sharalyn Lehman of Bonbon Break

I love my small island, I truly do.  However, sometimes I wonder if I am missing out on mainstream America.  Luckily, my husband grew up in New York City and his parents still live in Manhattan.  So, we make it a point to have lengthy visits in the Big Apple – plus my mother-in-law is an artist, intellect, and a great finder of the next best thing.  In this case, she found Grapefruit Brûlée.

Grapefruit Brûlée by Sharalyn Lehman of Bonbon Break

This past January, I got a phone call describing this seriously expensive (when eaten out) and yummy breakfast item that involves a grapefruit, sugar, and a flame torch.   How expensive you might ask?  Try $7 for half a grapefruit!  Crazy, but apparently, well worth it.

My husband’s response, “Let’s feel extravagant and blowtorch some grapefruits ourselves!  How hard can it be?”  At our island market, grapefruits were on sale for 2/$3.00 (and on an island, food is expensive).   Made at my home, Grapefruit Brûlée costs about $1.50 and I can have as many as I want (maybe even 6 servings in one sitting).

Grapefruit Brûlée by Sharalyn Lehman of Bonbon Break

Caramelized sugar on grapefruit – delicious!  And you (or your sweetie) get to play with fire!

Grapefruit Brûlée by Sharalyn Lehman of Bonbon Break

Grapefruit Brûlée

Grapefruit Brûlée by Sharalyn Lehman of Bonbon Break


½ of a Grapefruit

1-2 Tablespoons of sugar

You will need a blowtorch and a serrated spoon.


Cut the grapefruit in half crosswise.

Sprinkle 1-2 Tablespoons of sugar over the top of the ½ of grapefruit.

Light the blowtorch, hold it close to the sugar on the fruit, and move it over the top of the fruit.  It is important to keep the flame torch moving so that you do not light the skin of your grapefruit on fire.

When the sugar is bubbling and has turned a brownish color, turn off the torch and enjoy!

Grapefruit Brûlée by Sharalyn Lehman of Bonbon Break

We tried both sectioning the grapefruit and leaving the grapefruit sections intact before pouring the sugar on the fruit and using the flame torch.  For taste, the non-sectioned grapefruit is best.  For eating ease, the sectioned grapefruit is better.

Grapefruit Brûlée by Sharalyn Lehman of Bonbon Break This piece was written by Sharalyn Lehman and photos were taken by Val Curtis exclusively for Bonbon Break Media, LLC.


It's Time to CHAT!


  1. says

    I have never heard if this but the beautiful pictures make a convincing case to try this! What a great idea and so glad that you shared it :)

  2. says

    Hello! I’ve been following your weblog for some time now and finally got the courage to go ahead and give you a shout out from Huffman Tx! Just wanted to mention keep up the excellent job!

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