How to cook grapefruit
Information for grapefruit in our free cooking ingredients collection.
Grapefruit
The grapefruit, one of the largest members of the citrus family, measures up to 5 or 6 inches in diameter. It is a plump, imperfectly round fruit with thick, glossy skin that varies from yellow to pink-tinged yellow. Like all citrus fruits, the flesh of the grapefruit is segmented and each segment is tightly wrapped in a semiopaque, thin, fibrous membrane, the albedo. The segments are arranged spherically around a solid axis. The juicy flesh has a refreshing tart taste.
Family - Rutaceae
Scientific name - Citrus paradisi
Common name - grapefruit
High in vitamin C
Contains antioxidants that may help prevent certain forms of cancer
Varieties
The varieties of grapefruit are categorized by the colors of their flesh, which range from white to bright pink or red. The white grapefruit has pale-yellow skin and flesh, whereas the pink or red grapefruit has rose to bright-pink flesh and pink-tinged yellow skin. The flavor varies from a biting, bitter tang to honey-sweet; the white is the more bitter. The most common variety of white grapefruit is the White Marsh, and the most popular pigmented varieties are the Flame, the Rio Red, and the Star Ruby. Some less familiar varieties are the Duncan and the Golden.
Origin and botanical facts
Citrus fruits have been part of the human diet since the Stone Age, but the origins of the grapefruit are a mystery. Some evidence suggests that grapefruit may have originated in China 4,000 years ago and its seeds spread worldwide by insects. Others believe the grapefruit may be a descendent of the pomelo, dropped on Jamaican land by seagulls traveling from the island of Barbados, where the fruit was brought by a captain who worked for one of the East Indian trading companies. Disagreement even exists about the origins of the name “grapefruit”. One theory holds that it was so named because the growing fruits resemble a cluster of grapes.
The grapefruit tree is a large evergreen with dark, glossy, green leaves. The grapefruit prefers warmer climates and therefore thrives best in the southern states. Today, Florida, Texas, and California supply 90 percent of the world’s grapefruit. Because the fruits ripen at different times in different areas, the fruits are available year-round.
How to cook grapefruit
Fresh grapefruit may be left at room temperature in a well-ventilated area for up to a week or kept up to 6 to 8 weeks in the crisper of a refrigerator. Exposure to ethylene gas from other ripening fruits may accelerate decay.
Fresh grapefruit halves are refreshing at breakfast, for a snack, or as a first course before dinner. Grapefruit that has been lightly sprinkled with sugar and broiled makes a pleasant, old-fashioned dessert. Grapefruit sections can be added to fruit or vegetable salads, paired with avocado, or served as a complement to seafood salad. Grapefruit skin can be candied or used to make marmalade.
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