The word grapefruit, which originated in Jamaica, seems to have been coined because the fruits often grow in clusters, like grapes. As one of the largest fruits in the citrus family, grapefruit usually range from four to six inches in diameter.
The grapefruit, along with many other citrus fruits, is outstanding in its contribution of vitamin C to the diet. And much to everyone’s enjoyment, fresh grapefruit is low in sugars and, thus, low in calories. Half of a 4 inch grapefruit provides the day’s requirement of vitamin C and contains only 40 calories.
Some appearance characteristics of grapefruit are better selection guides than others. Juiciness is indicated by the heaviness of the grapefruit. A bright, smooth, fine textured skin is another good indication of quality. Minor blemishes can be ignored, but bad bruises may indicate some interior damage.
Although grapefruit are not chemically treated to restore the natural color, grapefruit color cannot be relied on for quality. In other words, the fruit can be equally good whether the rind is pale yellow or russet. In addition, green tinged grapefruit may be as ripe as full yellow ones. The extra chlorophyll that the grapefruit trees must produce for their new blossoms gives the ripe grapefruit already on the trees this greenish cast, technically known as regreening.
Grapefruit are available throughout the year in the fresh, canned, or frozen state. Most fresh grapefruit found in stores from October through June are produced in Florida and Texas. California and Arizona grapefruit appear in markets from January through the summer months.
Grapefruit keep well. For best results, refrigerate them uncovered in the crisper. In this way, the grapefruit will stay fresh for one to two weeks.
The tangy flavor of grapefruit makes it an invigorating breakfast waker-upper. Use grapefruit juice in beverage mixtures or as a recipe ingredient for molded salads and desserts. Or candy the leftover grapefruit peel for a piquant confection to serve at holiday time.
