Grapefruit

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WINTER FRUIT

Description:

Grapefruit has a round shape and is one of the largest citrus fruits. It has a tough outer skin with flesh that is slightly sweet and juicy with a bit of an acidic taste, as well.

The more well known varieties have skin ranging in color from a pale yellow to pink. The flesh is sectioned just like an orange and can be peeled and eaten the same way. This fruit averages in size from 5 to 6 inches in diameter.

Some of the more popular varieties are:

White: this variety has a yellow skin and white flesh.

Pink: a slightly sweeter variety than the white with a pink flesh.

Red or Ruby Red: also sweeter than the white variety with a deep pink or slightly red flesh.


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Selecting:

When selecting, choose fruit that is heavy for its size, firm and has shiny skin.

Avoid those that are hard, with no give when pressed. This can be an indication that the fruit is dry. Rough skin can also indicate dry fruit. Also watch for bruising and any large brown spots.

Storing and Handling:

Store in the refrigerator for up to two weeks.

Preparing:

This fruit is usually sprayed to prevent spoilage so wash thoroughly before peeling and eating. For the best flavor, bring to room temperature and then peel like an orange, separate the segments and remove any pith that may still be attached and eat like an orange.

You can also cut the fruit in half and cut away the fruit from the membrane with a grapefruit knife, sweeten with a little honey, maple syrup or sugar.


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Serving Suggestions:

Juice: Squeeze on a juicer for fresh juice. This fruit juice combines well with other juices such as orange juice.

Salads: A great addition to fruit and vegetables salads. A simple salad idea is to combine grapefruit sections with peeled and cooked shrimp and avocado slices. Drizzle with a little olive oil and season with some salt and pepper if desired.



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Seasonings and Foods to use: avocado, coconut, fish, ginger, honey, maple syrup, oranges, seafood, walnuts


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