How to select for best flavor:
Fresh grapefruit has shiny luster to the skin. Fruit with lots of juice will be thin-skinned and heavy for its size. To judge weight, bounce one in each hand, choose the heavier one. Thin-skinned grapefruit will be smooth. Don’t worry about minor skin blemishes, russeting or scars. They won’t affect the flavor of the fruit. Do avoid grapefruit with soft spots, that appear puffy, or that have pointy ends. Grapefruit can be stored at room temperature for up to a week. Refrigerated it can be stored for several weeks.
Peak of the Season:
Grapefruit are available all year, with the best selection and price in the winter. Florida produces grapefruit from September through July, California throughout the year, Texas from October through June, and Arizona from October through July.
Grapefruits, pink or white, are an excellent source of vitamin C. The pink varieties have fair amounts of vitamin A as well. Both kinds have small amounts of essential minerals. In the ’70s, grapefruit was said to aid your body in burning fat. Fad diets can be dangerous, but grapefruit is low in calories, (about 95 in the average fruit), as well as low in fat and sodium. It is interesting to note that red grapefruit is known to have up to 500 times more nutritional value than white grapefruit.
Grapefruit developed from the Pomelo in the West Indies. Botanists haven’t decided if the grapefruit is a mutated Pomelo or a cross between a Pomelo and an orange. In the 1820s, Odet Philippe, a French doctor and adventurer, planted grapefruit trees in Florida. Those trees are the ancestors of all the grapefruit that is now available in the world. Florida still produces about ’70 percent of the world’s crop of grapefruit.
Grapefruit can be sliced in half to dig the fruit out of each section with a spoon. You can also peel and eat one like an orange!