Grapefruit packs fresh flavour and vitamins into every juicy fruit. This citrus fruit is available year-round. It is great juiced, sliced, cut into sections or wedges. Grapefruit juice is a great addition to any marinade or salad dressing.
Most home cooks are comfortable working with oranges, but their tangier cousin — the grapefruit — presents a bit more of a challenge. But it doesn’t need to. Grapefruit easily goes beyond breakfast and works its wonders in salads, drinks, condiments and desserts. Although available all year round, this citrus fruit is at its peak from December through April.
Long prized in Asian cuisines and across the Mediterranean, the grapefruit's sweet-tartness and perfumed fragrance can add color, distinction and appeal to even the plainest ingredients.
Handling & Storage:
- Look for grapefruit with firm, shiny fruits that feel heavy for their size; this signals plenty of sweet juice. Avoid grapefruit with wrinkled skins or soft spots.
- Sometimes a grapefruit’s skin may have a green tinge. This can indicate that that the fruit was exposed to cold temperatures before picking, or it may be “regreening,” a natural process that occurs in spring when a grapefruit tree produces blossoms while ripe fruit is still on the tree; some of that extra chlorophyll is absorbed by the ripe fruit, making it even sweeter. In any case, it doesn’t mean the fruit is under-ripe.
- Note that grapefruits with a pink or red blush on their skins will have rosier flesh. In general, the deeper the color of the flesh, the sweeter the grapefruit will be.
- Never store grapefruit in a bag. Keep at room temperature for several days, or store in the refrigerator for 4 to 6 weeks.