Super nutritious, with a clean flavor that is tart, yet sweet, pink grapefruits make a great snack. They are also excellent paired with many varieties of fish, and are great for added zing in salads. The three major types of grapefruit include white, pink/red and Star Ruby/Rio Red. Each variety has it's own unique flavor nuances, but they all have a clean refreshing, sweet-tart flavor. Grapefruits are traditionally halved, then eaten with a spoon, but they can also be peeled or sliced and eaten like an orange. Grapefruits are excellent paired with many varieties of fish, and are great for added zing in salads.
Spring, Summer, Winter
- Scallop Kabobs with Grapefruit and Oranges
- Grapefruit Brulee
- Marinated Shrimp with Fresh Mint, Grapefruit and Ginger
- Broiled Grapefruit
- Banana, Orange and Grapefruit Parfait
- Grapefruit Spritzers
- Arugula-Romaine Salad with Chicken and Grapefruit
- Grapefruit Smoothie
- Grapefruit-Cilantro Salad
- Grapefruit-Cranberry Sparkler
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
The principal ancestor of this subtropical evergreen was called pomelo, brought by a captain Shaddock to Barbados from the Malay Archipelago. The pomelo fruit, borne in clusters that gave rise to the name grapefruit, was also called shaddock, and is quite different from the grapefruit we know today.
In the mid-1700's, grapefruit was called, "Forbidden Fruit."
The West Indies were the point of origin for grapefruit, probably as a cross between the pomelo and an orange. It came to Florida in 1840 where a seedless fruit was found fifty years later and propagated to give us the Marsh Seedless variety.
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