This large, tartly-flavoured member of the citrus family is traditionally served at breakfast. About 18cm in diameter, the thick yellow-orange skin conceals an acidic but very refreshing fruit. Pink and red varieties are also available, which are generally sweeter.
All year round, imported from Florida, California, Cyprus, Israel and from the southern hemisphere.
Select plump fruit that feels heavy for its size with a shiny skin.
In the fridge for up to 2 weeks.
For grapefruit segments, cut the fruit in half and run a serrated, curved grapefruit knife around the fruit between the skin and the flesh. Then cut either side of each piece of membrane dividing the segments to loosen them. The segments can be eaten with a teaspoon, adding a little honey to sweeten if preferred. (Pink and red varieties generally don’t need sweetening.) You can also serve them hot, first dusted with ginger and Demerara sugar and then grilled. Alternatively, peel and segment the fruit as you would an orange. Grapefruit can also be used to make marmalade, squeezed for a refreshing juice, or served with a refreshing prawn salad.