Grapefruit has come a long way in the last two centuries from its ancient Asian ancestor, the pummelo, to an American breakfast standard.
Average Price: $0.49 – $0.69 each
Peak time: Although grapefruit is available all year from Florida, Texas, California and Arizona, it is at its best in the midwinter months. The Marsh variety, which is most abundant in February and March, is available now in pink, red and white flesh.
Tips for Selection: Grapefruit should be plump, round and heavy, with a firm smooth texture. A lightweight or shriveled fruit that has coarse, puffy skin will lack both taste and juice. Don’t rely on color alone to indicate flavor since skin color does not indicate ripeness. Grapefruit does not ripen after harvest. Color may vary from pale yellow to russet or bronze. Some grapefruit may also have pink tints or even some green color from extra chlorophyll in the spring. Minor blemishes may be ignored, but avoid those with obvious bruised or soft spots. Grapefruit should be refrigerated and eaten within a week or two of purchase.
Tips for Preparing: In order to gain the greatest nutritional benefit from grapefruit it should be eaten raw, in segments – just like an orange. When sectioned, it combines well with other fruit in salads, desserts or in poultry or pork dishes. Grapefruit is, of course, most popular halved for breakfast or maybe broiled with granulated or brown sugar adding cinnamon or nutmeg. When broiling or making compote for desserts, honey or confectioners sugar may be used with different liquors for flavoring. Grapefruit may be used for sherbet or ices and even in mousse. One salad variation might be to combine grapefruit and orange sections with spinach and onions, topping with a poppy seed dressing.
Nutritional Highlights: White, red and pink flesh varieties of grapefruit are exceptional sources of vitamin C. They also are good sources of thiamin, pantothenic acid and potassium. Red and pink flesh grapefruit are excellent sources of vitamin A. Grapefruit are as low in calories as they are high in vitamins and minerals with about 40 Kcal in a half fruit serving. Segments eaten whole with the membrane add extra dietary fiber.
