Grapefruit

Citrus × paradisi · Citrus

40 pairings

The grapefruit (Citrus × paradisi) is a large, round citrus with a thick yellow-to-blush rind and segments of juicy flesh that runs from pale white through gold to ruby pink — a fruit famous for its bracing combination of sour, sweet and a distinctive lingering bitterness. A relatively recent Caribbean hybrid, it is eaten halved and spooned at breakfast, juiced, broiled with sugar, and prized by perfumers and brewers for the high-impact thiol that gives it its unmistakable aroma.

Picking a good onedrag

Heavy, tight-rinded, tree-freshLight, puffy, rind lifting

Shop firmThe all-rounder: segments, juice, zest.Everyday best

HeftSolidly heavy, firm right round

RindTaut and matte, a green tinge or russet patch

Stem endButton gone, scar dry and pale

Scratched peelClear citrus, but you have to scratch for it

What to look for, from heavy, tight-rinded, tree-fresh to light, puffy, rind lifting.

What one gives you

51%

Usable yield

246 g · rind, pith and membrane off

482 g

Typical weight

one specimen

41%

Juice yield

196 g from a medium grapefruit

Keeping ittap a band

Chilling-sensitive: below about 5 C the rind pits and stains brown. It keeps best at 12-15 C, so the fruit bowl beats the fridge.

Humidity

90–95%

The thick rind is a water tank, but dry air still drains it: the peel goes slack and sinks near the stem long before the flesh gives up.

Airflow

Open, not sealed

Loose in a bowl or a slit bag; sealed plastic sweats, and green mould walks in through any scar or bruise.

Other fruit's ethylene works on the rind

It makes almost none itself but answers to it: shut in with apples or bananas the rind loses its green and the button loosens, letting stem-end rot in.

Preparing