Available in ruby red, white or pink varieties, grapefruit vary from mouth-puckeringly tart to succulently sweet, sitting somewhere between a lemon and an orange.
Introduced to New Zealand in the 19th century, they were first grown in Barbados as an accidental hybrid of the pomelo fruit and the sweet orange, with the name coming from the fact they sprout in clusters in a similar manner to grapes.
When ripe, grapefruits should be firm with a little give when pressed. Aim to pick heavier fruits – as weight is often an indicator of thinner skin and juicier flesh. You can segment grapefruits as you would oranges, or halve them horizontally and eat with a spoon – either raw, sprinkled with sugar or caramelised under the grill. The zingy tartness of grapefruit juice makes it an interesting alternative to oranges and lemons in baking and cooking.
As with all citrus fruits, grapefruits are good sources of a range of vitamins, minerals and phytonutrients, as well as fibre. However, they may interfere with certain medications, such as statins, blood thinners or oral contraceptives, so check before you tuck in.
One grapefruit will yield approximately half a cup of juice, and two tablespoons of zest. Store fruit at room temperature for up to a week.
This first appeared in Food magazine.
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