grapefruit

A tropical citrus fruit, named because it grows in grapelike clusters. Grapefruit is a cross between a sweet orange and a pummelo, and was introduced to Florida from the Bahamas in 1823. There are two main varieties: seeded and seedless. They are also split into color classifications white (yellowish-white flesh)and pink (flesh ranges from pale yellow-pink to bright ruby red). Pink grapefruit has a higher amount of vitamin A. The skins of all varieties are yellow, some with a pink blush. Grapefruits are grow on small trees that rarely exceed 20 feet in height. Today, Florida produces about 1/3 of the world's grapefruit (1998).

Zest is the colored portion of the rind of the orange, lemon, or other citrus fruits. It is NOT the underlying white, pith portion of the peel. Usually removed from the fruit by use of a grater or specially designed zester. To zest, is to remove this part of the fruit.

plural: grapefruits

Ingredient

Season: available year-round

How to select: Choose fruit with a thin, fine-textured, brightly colored skin. Should be firm yet springy when held in the palm and pressed. The heavier they are for their size, the juicier they will be.

How to store: Do not store at room temperature for more than 1-2 days. Store up to two weeks wrapped in a plastic bag in the vegetable drawer of the refrigerator.

How to prepare: Eat fresh, either halved or segmented and used in salads. Can be sprinkled with brown sugar and broiled.

Matches well with: bananas, Campari, cashews, Champagne, cheese, cabbage, citrus, Cointreau, coriander, fish, gin, Grand Marnier, honey, melon, mint, orange, pineapple, pomegranate, raspberries, rosemary, rum, shellfish, sherry, strawberries, sugar, vodka