Grapefruit is popular, but how much do you know about it? If the answer is not much more than that you like to eat it, read on.
What is a grapefruit?
This large citrus fruit is believed to be a natural cross between an orange and a pomelo, also called a shaddock. Jumbo-sized, thick-skinned pomelos are one of the world’s oldest citrus fruits and still available today.
Where was it first grown?
The cross between orange and pomelo occurred in the Caribbean. According to the Oxford Companion to Food, the first mention of it was in 1750 by an author in Barbados, who called it “the forbidden fruit.”
Other sources say Jamaica is grapefruit’s birthplace. In the early 1800s, French botanist Chevalier de Tussac was visiting that Island and wrote about seeing a variety of shaddock no bigger than an orange, and what he saw become known as grapefruit.
In 1823 a French count, Odette Phillippe, introduced grapefruit to Florida. It is now grown in other southern U.S. states, and countries such as Australia and South Africa.
How was it named?
Grapefruit seems oddly named as it is many times larger than a grape and doesn’t taste the same. But it’s believed that when people saw them growing in grape-like clusters, the term grapefruit was coined and it stuck.
Types of grapefruit
The New Food Lover’s Companion says there are two main categories of grapefruit: seeded and seedless. The fruit is also broken into colour classifications that include white, pink and red.
White grapefruit, whose flesh is more yellow in colour, are juicy, firm textured and generally tart in flavour. I say generally because growers have been developing sweeter varieties.
Pink grapefruit, named for its pink blush-coloured flesh, was developed from the white grapefruit and designed to have a balanced taste of sweet and tart.
Red, also called ruby grapefruit, is another offshoot of the white grapefruit and designed to have a balanced taste. It has a vibrant, reddish flesh that, like pink grapefruit, contains lycopene and beta-carotene.
Where a grapefruit is grown and in what climactic climatic conditions, no matter what variety, can also end up deciding the fruit’s balance between sweet and tart.
Buying and handling
The juiciest grapefruits will have smooth, brightly coloured skin and feel heavy for their size. They should feel firm, but still have some give when pressed.
Grapefruit can be stored a few days at cool room temperature. However, if you have bought a large bag of them and plan to keep them a week or more, store them in the refrigerator.
Why eat grapefruit?
Grapefruit is low in calories, rich in vitamins A and C and contains folic acid and potassium. Grapefruit, among other things, is also a source of inositol, a member of the vitamin B group, which is said to help lower cholesterol levels.
Spiced Grapefruit Brûlée
This recipe is from my book Everyone Can Cook Midweek Meals. “Brûlée” is a French cooking technique where sugar is sprinkled on top and melted and caramelized. A cold cup of custard is usually what gets the brûlée treatment. In this recipe, however, tangy and nutritious grapefruit is what gets deliciously sweetened with spiced golden brown sugar. Serve the grapefruit for breakfast or brunch. The recipe can be easily expanded.
Preparation time: 5 minutes
Cooking time: 2 to 3 minutes
Makes: 2 servings
1 large grapefruit, halved
2 Tbsp brown sugar mixed with a pinch of cinnamon, nutmeg and cloves
Set the oven rack
six inches beneath the broiler. Preheat the broiler. With a grapefruit knife, section the grapefruit halves so the flesh will be easier to scoop out when cooked. Place the grapefruit, cut side up, in a small baking dish. Sprinkle the top of the grapefruit with the brown sugar mixture. Broil two to three minutes, or until the sugar is melted and bubbly.
Red Grapefruit Smoothies
Start your day with this rose-coloured smoothie, rich with grapefruit and other nutritious things.
Preparation time: 5 minutes
Cooking time: None
Makes: 3 (8 oz.) servings
1 large red grapefruit
1 ripe, medium banana
1 cup fresh or frozen raspberries
1/2 cup pomegranate juice
1/2 cup no-fat, thick Greek yogurt
2 tsp honey or maple syrup, or to taste
Cut a thin slice off both the blossom end and bottom of the grapefruit. Stand the fruit, one of the cut sides down. With a sharp paring knife, follow the contour of the fruit and cut off the peel and the pith. Cut the grapefruit flesh into chunks and place in a blender. Add the remaining ingredients and pulse until smooth. Divide among glasses and enjoy.
Prawn, Grapefruit and Avocado Salad with Goat Cheese
Serve this light and colourful main-course salad for lunch or dinner.
Preparation time: 20 minutes
Cooking time: None
Makes: 4 servings
For the dressing
2 Tbsp olive oil
3 Tbsp grapefruit juice
1 Tbsp orange juice
1 1/2 tsp honey, or to taste
1 tsp Dijon mustard
• salt and freshly ground black pepper to taste
• pinch or two dried tarragon or dill
Combine ingredients in a small bowl. Cover and refrigerate until needed.
For the salad
1 large white, pink or red grapefruit
1 Tbsp grapefruit juice
1 large, ripe avocado
8 cups mixed salad greens
20 medium or large, cold, cooked, peeled prawns or shrimp (see Note)
125 grams soft goat cheese, pulled into small nuggets
Cut a thin slice off both the blossom end and bottom of the grapefruit. Stand the fruit, one of the cut sides down. With a sharp paring knife, follow the contour of the fruit and cut off the peel and the pith. Cut the grapefruit in half. Now very carefully cut each half grapefruit into thin slices.
Spread the grapefruit juice on a wide plate. Quarter the avocado lengthwise, pull it apart, and discard the pit. Remove the peel from the avocado. Cut each quarter of avocado into cubes. Set the avocado on the plate and coat with the juice.
Divide and mound salad greens on each of 4 plates. Divide and arrange avocado, grapefruit, prawns and goat cheese on top of the salad greens. Drizzle each salad with dressing and serve.
Note: Cooked, peeled prawns or shrimp are sold in the seafood department of most supermarkets. If they’re frozen, after thawing, dry them well on paper towel before using.
Eric’s options: For added richness, consider also topping each salad with some sliced almonds, lightly toasted.
Eric Akis is the author of the hardcover book Everyone Can Cook Everything. His columns appear in the Life section Wednesday and Sunday.