As its Latin name—Citrus paradisi—attests, grapefruit may as well be a citrus from Paradise. Juicy, tangy/sweet, and beautiful, grapefruit is actually a cross between an orange and a pomello, and it’s a relative newcomer to the produce aisle. Start your day with one, sure, but also include the segments in fruit salads and green salads and alongside your seafood. Snack on grapefruit, or juice it, as you would an orange. Refreshing and very nutritious! (If you eat grapefruit regularly and take medications, check with your healthcare practitioner, as there are interactions to be aware of.)
Flavor Profile
- Tart, juicy, and tangy, but sweet, too
How to Choose a Good One
- Choose glossy, round, smooth fruit
- Avoid fruit with soft spots at the stem end or water-soaked areas
- Scratches or skin discoloration won’t affect the taste or quality of the fruit
- Choose fruit that’s heavy for its size
- Thin skins usually mean juicier flesh. Avoid thick skins (overly rough or wrinkled)
- The fruit should be firm but a little springy when you apply gentle pressure
- If at room temperature, will have an aroma
- Fully ripened grapefruits have the highest antioxidant content
- Store at room temperature for up to a week
- Store in the refrigerator for up to eight weeks. Leave at room temperature for a couple of hours before eating
Peak Season
- Winter through early spring
Nutritional Highlights
- Excellent source of vitamin C
- Good source of dietary fiber, vitamin A, potassium, folate, and vitamin B5
- Contains phytochemicals
- Pink and red varieties contain more vitamins than white grapefruit
General Use
- Serve fresh (often at breakfast) raw or broiled
- Fruit cups or fruit salads
- Green salads
- Gelatins
- Puddings
- Tarts
- Canned
- Marmalade and jelly
- Juice
- Sorbets and sherbets
- Peel is candied
Complements
- Brown sugar, honey
- Cinnamon, nutmeg, cloves
- Shrimp
- Avocadoes
- Salad greens
- Other fruits
