A touch of crème de cassis and fresh rosemary top grapefruit segments for a refreshing brunch treat.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1995


Ingredient Checklist


Instructions Checklist
  • Cut grapefruit segments from their surrounding membranes, letting them drop into a bowl. Squeeze any remaining juice from the membranes into the bowl. Remove the segments from the bowl with a slotted spoon, and arrange on 4 dessert plates. (Reserve the juice for breakfast the next day.)

  • Crush rosemary leaves with the flat of a knife blade to release the fragrant oil. Scatter over the top of the grapefruit. Drizzle each serving with 1 tablespoon creme de cassis (or black-currant syrup).

Nutrition Facts

68.7 calories; protein 1.4g 3% DV; carbohydrates 18.3g 6% DV; exchange other carbs 1; dietary fiber 3.4g 14% DV; sugars 14.9g; fat 0.3g; saturated fat 0.1g; cholesterolmg; vitamin a iu 1904.3IU 38% DV; vitamin c 93mg 155% DV; folate 20.2mcg 5% DV; calcium 32.8mg 3% DV; iron 0.4mg 2% DV; magnesium 16.2mg 6% DV; potassium 330.8mg 9% DV; sodium 0.5mg; thiamin 0.1mg 8% DV.