Grapefruit

Grapefruit is a large citrus fruit with a bright, juicy character and a pleasantly bitter edge. It’s delicious on its own, and it also works beautifully in salads, desserts and savoury dishes.

Latin name: Citrus × paradisi
Origin: the Caribbean (likely Barbados)

Description

Grapefruit is a citrus hybrid that grows on an evergreen tree. The fruit has a firm peel and segmented flesh that can be white, pink or red. Flavour ranges from gently fresh to distinctly bittersweet, depending on the variety.

In the kitchen

Grapefruit adds a grown-up, refreshing punch. Use the segments in salads with avocado, fennel or prawns, or pair with yoghurt and honey for an easy breakfast. The juice is great in dressings, marinades and mocktails. Zest (only the coloured outer layer) can add extra aroma to desserts and syrups. It pairs well with mint, basil, ginger, chilli, honey, olive oil and sea salt. The main season is roughly winter into early spring, though grapefruit is often available for longer.

Storage & preparation

Keep grapefruit cool to stay juicy for longer. For more juice, let it come to room temperature and roll it on the worktop before squeezing. To remove the segments neatly, cut away the peel and white pith, then release each segment from between the membranes—this keeps bitterness in check.