- 2 red or pink grapefruits, chilled
- 2 tablespoons coarse sugar
- 3/4 teaspoon coarse sea salt
Special Equipment: Blowtorch
Halve each grapefruit crosswise, and cut a thin slice off the bottom of each half to stabilize the pieces. Remove all seeds from the grapefruit, and loosen the segments with a paring knife.
Recipe courtesy of Alton Brown, 2010