Grapefruit is a large round citrus fruit with pale or dark pink/red flesh and a typical but thicker citrus skin. It is one of the larger citrus fruits, with some varieties reaching 17+cm in diameter. The taste is quite sour and tart adding another flavour dimension.
Presumably, this fruit originates from a naturally occuring hybrid from traditional sweet citrus (an orange) and the pomelo, originally believed to be from central America.
How to prepare
The skin of a grapefruit is quite thick and not so palatable. Cut the grapefruit in half, so you can scoop out the flesh with a spoon. Alternatively peel off the skin, and cut into segments to add to salads.
Buyer's and storage guide
Better to look for relatively heavy grapefruit, these are the most juicy. The outer skin should be quite smooth, firm and evenly coloured.
Keep the grapefruit in a cool place or in a fruit bowl. They won't ripen any further but should be used within 2-3 weeks to ensure a crisp taste.
Serving
- For breakfast, cut one in half and scoop out the flesh
- In juices, salads, mousses and sorbets
- Cut into segments and add to a salad
- Chilled and served alongside cheeses as a dessert plate
