Grapefruit
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The grapefruit is a cross between an orange and a pummelo. Flavors range from highly acidic and somewhat sour to sweet and tart. Grapefruit has a high concentration of vitamin C which helps in the absorption of iron. An excellent source of fiber and antioxidants, a half of a grapefruit supplies more than 100 percent of the recommended dietary allowance for children and more than 50 percent for adults. Grapefruits are picked ripe from September through May and are ready to eat once purchased. Shop for firm, yet spongy, fruits; imperfections on the peel will not affect the taste. Grapefruit pairs well with honey, mint, orange, berries and rosemary. They are eaten raw, juiced, added to salads, and desserts or sliced and grilled to use as a side dish.
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