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Seasonal Produce: Grapefruit

A cross between oranges and Asian pomelos, grapefruit is a relative newcomer to the citrus scene. Although grown in Florida since the 1830’s, this tropical fruit has only been widely available since the early 1900’s. The U.S. produces the majority of the world’s grapefruit supply with Florida being the largest grower. The fruit’s name refers to the fact that it grows in grapelike clusters.

Available year-round, grapefruit is divided into seeded and seedless, and white and pink categories. The flesh ranges in color from yellowish-white to pink to ruby red. All have a tart, refreshing flavor that is delicious in salads and desserts or enjoyed on its own.

Purchasing

  • Select grapefruit that are heavy for their size—an indication of juiciness.
  • When gently squeezed, they should feel firm, yet springy.
  • The peel should be shiny and smooth; avoid any with soft spots. Small blemishes do not indicate poor quality.
  • Depending on the variety, the yellow peel may have a slight pink blush.
  • For maximum freshness, refrigerate grapefruit in a plastic bag for up to 2 weeks. Or, store them at a cool room temperature for several days.

Preparing

  • Grapefruit will be juicier and taste sweeter if brought to room temperature before serving.
  • Even if the peel is discarded, wash grapefruit thoroughly before cutting, peeling or zesting to remove any wax or pesticide residues.
  • To serve grapefruit halves, use a serrated grapefruit or paring knife to release the triangular segments from the peel and membranes.
  • Sectioning grapefruit removes the peel, pith and membranes from each grapefruit section. This makes them more attractive and easier to eat in salads and other dishes.

To section grapefruit:

  • Cut a 1/2-inch-thick slice off both the top and bottom ends of the fruit.
  • Cut the peel and white pith away from the fruit with sharp paring knife, using a downward motion that follows the shape of the fruit.
  • Working over a bowl to catch the juice, cut down on either side of each membrane and lift out the grapefruit section.

Nutrition

  • Excellent source of vitamin C and naturally fat free.

Serving

  • Grill or broil grapefruit slices to serve with cooked fish, pork or chicken. Brush the fruit with your favorite KRAFT Barbecue Sauce or KRAFT Dressing during cooking.
  • Add grapefruit sections to fruit or green salads for a burst of refreshing flavor.
  • Add grapefruit sections to your favorite molded JELL-O Brand Lemon or Orange Flavor Gelatin salad.
  • Sprinkle grapefruit halves with ground cinnamon and brown sugar, then broil and top with yogurt for an easy dessert or breakfast treat.
  • Squeeze grapefruit and add the juice to your favorite smoothie.
  • Substitute chopped fresh grapefruit for the tomato in your favorite salsa recipe. Serve with broiled or grilled fish, chicken or pork.
  • Use grapefruit juice in place of lemon juice or vinegar in homemade salad dressings.
  • Grapefruit can be substituted for oranges or pineapple in many recipes.
Grapefruit
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