I challenged myself to create a sundae concept with no added sugar. This loosely-interpreted sweet-and-savory version is the result! I made Sweet Scarletts the star of the show because I had so many of them on hand. Plus, the naturally sweet red grapefruit is seasonal, gorgeous, and delicious! In this recipe, they’re halved and brushed with extra-virgin olive oil for grilling to bring out savory notes. Then these caramelized delights are topped with sprinkles of tangy cashew-based cheese, fresh basil vinaigrette, and pistachios. It’s cuisine outside of the normal boundaries … and definitely worth it.

Enjoy for dessert often, including on Meatless Monday! Or serve as a side dish for breakfast, lunch, or dinner, if you prefer. The taste is memorable!

Disclosure: I received samples of Sweet Scarletts. I did not receive compensation for this recipe post. The recipe and opinions here are my own.

grilled grapefruit “sundae” with pistachios and basil vinaigrette

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• Author: Jackie Newgent
• Yield: 4 servings 1x

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Ingredients

Units USM Scale 1x2x3x

• 2 Texas red grapefruits, such as Sweet Scarletts, halved
• 1 teaspoon extra-virgin olive oil
• 2 tablespoons Fresh Basil Vinaigrette (see recipe below)
• 2 ounces soft goat-style or feta-style cashew-based cheese, crumbled
• 1/4 cup roasted & salted pistachios
• 1/4 teaspoon freshly ground black pepper

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Instructions

1. Heat a grill pan or grill over medium-high heat. Remove any large seeds from the grapefruit halves. Brush the cut surfaces of the halves with the olive oil. Grill the grapefruit halves, cut side down, until rich grill marks form, about 5 minutes, rotating once. Flip over and grill the rounded side of each grapefruit half until heated through, about 3 minutes more.
2. Arrange the grilled grapefruit halves on a platter or individual plates. Immediately sprinkle with the basil vinaigrette, vegan cheese, pistachios, and black pepper, and serve.

Notes

Per serving: 170 calories, 11.5g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 170mg sodium, 15g total carbohydrate, 2g dietary fiber, 1g sugars, 4g protein

FRESH BASIL VINAIGRETTE Puree in a blender 1/4 cup each extra-virgin olive oil and golden balsamic or champagne vinegar, 6 large fresh basil leaves, and 1/8 teaspoon sea salt. Strain through a fine mesh strainer. Makes 4 servings; 2 tablespoons each. Store in the refrigerator.

Nutrition

• Serving Size: 1 "sundae"

Jackie’s Culinary Tips!

• For a change of taste, try sweet-n-savory or sweet-n-salty combinations for dessert, rather than sweet on sweet.
• Salt and pepper don’t need to be reserved for mealtime. Select desserts can be enhanced by either, especially a pinch of sea salt which helps to balance sweetness.
• Herbs can add a unique accent to desserts, like the fresh basil vinaigrette does here.