A tropical citrus fruit, named because it grows in grapelike clusters. Grapefruit is a cross between a sweet orange and a pummelo, and was introduced to Florida from the Bahamas in 1823. There are two main varieties: seeded and seedless. They are also split into color classifications white (yellowish-white flesh)and pink (flesh ranges from pale yellow-pink to bright ruby red). Pink grapefruit has a higher amount of vitamin A. The skins of all varieties are yellow, some with a pink blush. Grapefruits are grow on small trees that rarely exceed 20 feet in height. Today, Florida produces about 1/3 of the world's grapefruit (1998).


Plural: Grapefruits

Season: available year-round

How to select: Choose fruit with a thin, fine-textured, brightly colored skin. Should be firm yet springy when held in the palm and pressed. The heavier they are for their size, the juicier they will be.

How to store: Do not store at room temperature for more than 1-2 days. Store up to two weeks wrapped in a plastic bag in the vegetable drawer of the refrigerator.

How to prepare: Eat fresh, either halved or segmented and used in salads. Can be sprinkled with brown sugar and broiled.

Matches well with: bananas, Campari, cashews, Champagne, cheese, cabbage, citrus, Cointreau, coriander, fish, gin, Grand Marnier, honey, melon, mint, orange, pineapple, pomegranate, raspberries, rosemary, rum, shellfish, sherry, strawberries, sugar, vodka

Popular Grapefruit Recipes