Grapefruit with Cassis & Rosemary

January/February 1995

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

Grapefruit with Cassis & Rosemary

Makes: 4 servings

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  1. 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.)
  2. 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 crème de cassis (or black-currant syrup).


Per serving: 101 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 2 g protein; 5 g fiber; 1 mg sodium; 470 mg potassium.

Nutrition Bonus: Vitamin C (212% daily value), Vitamin A (57% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 fruit

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