Food & Cooking Recipes Breakfast & Brunch Recipes Mixed Grapefruit with Ricotta and Cardamom Honey Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Armando Rafael Prep Time: 20 mins Total Time: 45 mins Servings: 4 This recipe makes 1/2 cup cardamom honey. Use leftovers in tea, on toast, or in any recipe that calls for the natural sweetener. Ingredients 6 whole green cardamom pods, lightly crushed ½ cup honey 3 assorted grapefruits, such as pink, white, and Ruby Red, supremed 1 ⅓ cups fresh ricotta Freshly ground pepper Directions In a small saucepan, toast cardamom over medium-high heat. Add 1/4 cup water, then honey; stir to combine. Bring to a boil, then reduce heat and simmer 5 minutes. Let cool. Arrange grapefruit over ricotta, drizzle with cardamom honey, and sprinkle with black pepper. Cook's Notes To supreme a grapefruit, trim the fruit's ends with a sharp knife and lay flat. Slice off peel and pith in sections, following the curve of the fruit. Cut along both sides of the membrane to release the segments, working over a bowl to catch juices. Rate it Print