Winter is grapefruit season, so we say turn up the heat. Old-fashioned broiled grapefruit is a classic—and flavor-packed—way to dish up a dose of vitamin C.

Classic Broiled Grapefruit
Serves 4 

2 large chilled grapefruits 
1/4 cup firmly packed 
light brown sugar
2 Tbsp. unsalted butter, melted

Preheat a broiler. Cut each grapefruit in half crosswise. Cut a thin slice off the bottom of each half so that it will stand upright. Loosen the grapefruit segments in each half. Place the halves upright in a baking dish. Stir together the brown sugar and butter, and sprinkle the mixture evenly over the grapefruit halves. Slip under the broiler about four inches from the heat source and broil until the sugar is bubbly, 2 to 3 minutes. Transfer each grapefruit half to an individual dish and garnish with cinnamon stick, sprig of mint or lavender.

Did you know thick-skinned, white-fleshed, extremely sour and pleasantly bitter grapefruit—a naturally occurring hybrid—used to be the norm. But after an accidentally hybridized pink-fleshed grapefruit was discovered in 1906, purposeful hybridization in recent decades has resulted in a red-fleshed, thinner-skinned, sweeter fruit. In 1929, Ruby Red was patented, and grapefruit became a commercially successful crop—especially in Texas, where the Rio Star, patented in 2007, has become a state star and a favorite of citrus fans everywhere.