Ruby Red or Pink Grapefruit Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Citrus paradisi
Eaten fresh, in salads, desserts, and cooking.
The oil from the peel of the grapefruit is used in aromatherapy and is prized for its aroma.
Pink Grapefruit is an excellent fruit to juice.
Good quality Pink or Ruby Red Grapefruit will have smooth, firm and shiny skin.
Pick fruit that is medium to large and heavy for its size.
Most red or pink grapefruit will have a rich yellow coloring and a slight rose colored blush to the skin, while others will be yellow. Some varieties will "re-green" if they remain on the tree long enough. This means that color does not indicate ripeness,
Avoid product that is soft, or that has dull or wrinkled skin with deep folds.
In general, you don't need to refrigerate citrus if it will be consumed quickly, but it will last longer when refrigerated. Once they reach your preferred level of sweetness, place remaining fruit in the refrigerator to extend the shelf life.
As a general rule, citrus will not ripen further after picking. Higher brix (sugar) levels are gained by leaving the fruit on the tree longer, so early season fruit tends to be a bit tart while late season product can be prone to molding due to the highe
Pink Grapefruit is very low in Cholesterol, Saturated Fat, and Sodium. It's also a great source of Dietary Fiber, and an excellent source of Vitamin A and Vitamin C.
The principal ancestor of this subtropical evergreen was called pomelo, brought by a captain Shaddock to Barbados from the Malay Archipelago. The pomelo fruit, borne in clusters that gave rise to the name grapefruit, was also called shaddock, and is quite different from the grapefruit we know today.
In the mid-1700's, grapefruit was called, "Forbidden Fruit."
The West Indies were the point of origin for grapefruit, probably as a cross between the pomelo and an orange. It came to Florida in 1840 where a seedless fruit was found fifty years later and propagated to give us the Marsh Seedless variety.
Used in salads or cooked like spinach or greens, good-quality chicory will have inner leaves that are crisp and pale green in color. There are a (...)
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