Anyway, it’s as easy as mango pie: Just cut the mango in three pieces lengthwise, the middle piece being the core with some pulp. You’ll want to cut very close to the core. Don’t worry if you hit it with the knife, you can always wiggle your way around it and still get two very nice outer pieces.

Next, cut a grid into the pulp of the outer pieces, being careful not to pierce the peel. Like so:

Now hold the piece in both hands, thumbs on the tips, pushing the middle outward with your index fingers. And there’s the Sydney Opera House:

You can simply pick off the cute little mango cubes with your fingers if you don’t mind the juicy mess, or cut them off the peel with a knife to toss them into an exotic fruit salad.

Well, the other day we just happened to be in possession of six fine grapefruits. It had to do with some liver cleaning thingy we ended up not doing because the internet wasn’t sure whether or not it’s a good idea. Anywho, there were these grapefruits (I always feel like the plural of “fruit” couldn’t be “fruits”. It’d have to be something more complicated, like “freet”… but I think it actually is “fruits”. Aaand I digress.) and they wanted to be eaten. So we did. End of story. It’s as easy as that.

Actually, we didn’t  j u s t  eat them. We turned them into a relatively easily preparable and relatively delicious, yet still relatively healthy little dish that could actually count as breakfast. This is how we did it, the Cowboy way (not really. More like Hubby’s-Mom’s-when-he-was-younger-way):

Grab…

1 whole Grapefruit
2 Tablespoons Honey Or Maple Syrup
1 teaspoon Brown Sugar
2 teaspoons Butter

… and proceed to…

Preheat the oven to 350°F (180°C).

Give the grapefruit a good scrubbing. Cut it in half and place the halves in little baskets you formed with aluminum foil. (Later, yummy grapefruit-honey-brown sugar sauce that you’re not gonna wanna miss out on will boil over and collect in this foil basket. This, my friends, is why you’re gonna wanna have given the skin a really good scrubbing and why you want the aluminum foil boats around the fruit).

Separate the wedges from the skins and the shell with a sharp knife but leave the pulp in the shell. Drizzle each half with one Tablespoon of honey and 1/2 a teaspoon of brown sugar. Cut the butter into very small pieces and sprinkle the pieces onto the grapefruit halves.

Place the halves in the oven and bake for approximately 15 minutes. The wedges will start to pop out of the shells a little. To caramelize, turn on the broiler for the last couple of minutes of cooking time, but keep an eye on the grapefruits so they don’t burn.

Make sure to eat them hot and scoop up that sauce from the basket.

And make sure to feel good about this first morning of the rest of your life because it’s always better that way.