Grapefruit provides a variety of important nutrients in one convenient, tasty package. It has an ample supply of pectin, the soluble fiber that is effective in lowering cholesterol levels, and a good amount of potassium, which is important in controlling blood pressure. This familiar member of the citrus family is also a valued source of vitamin C: Half a medium-size grapefruit--a typical serving--supplies more than 45 milligrams. Click here for some great Citrus recipes

Care and Handling

Availability- Green Giant® Fresh Grapefruit are available year round.

Selection- Grapefruit comes in white (actually yellow), pink, and red varieties--colors that refer to the flesh. All three types are similar in taste and texture. The varieties that have seeds are often used for making grapefruit juice. The most popular pink varieties for eating are the Pink Seedless and Ruby Red Seedless. A number of newer red and pink varieties, such as Star Ruby (a seedless grapefruit with a blush three times redder than Ruby Red) are grown in Texas, California, and Arizona--the other grapefruit-growing states--as well as Florida.

Storage- Grapefruits can be left at room temperature for a week, and are juiciest when slightly warm rather than chilled. For longer storage, they should be held in the refrigerator crisper, where they will keep for 6 - 8 weeks. Leave grapefruits at room temperature for a while before you juice them or eat them.

Preparation - Rinse grapefruits before cutting them. For serving from the "shell," halve grapefruit crosswise. Use a grapefruit spoon with a serrated tip to scoop out the sections, or prepare the fruit using a sharp paring knife or a curved-blade grapefruit knife, running it between each segment of flesh and the membrane "dividers." (Grapefruits, like other citrus fruits, may be called "seedless" if they contain no more than five seeds, so don't be surprised if you have to remove a few seeds.)

You can also peel a grapefruit as you would an orange; use your hands or pare the skin with a sharp knife: Slice a disk of peel from the top, then pare slices downward around the fruit; or, pare the skin in a spiral, as you would an apple. Then pull apart the segments with your hands and, if desired, remove the membranes from each segment.

Cooking - Grapefruit are typically eaten raw, but can be grilled or broiled.

Freezing - To freeze grapefruit, remove rind, and separate segments. Remove stray membranes. Pack segments into syrup (typically made from 1 quart water to 3 cups sugar) in a freezable container.