A notoriously bitter fruit that makes for a healthy breakfast, especailly if you can avoid toning down the bitterness with a sprinkling of sugar! Commonly used in drinks in the Caribbean too, it is a great source of vitamin C.
Country of Origin - Italy/France/South Africa
Class - Minimum Class 2
One of our grapefruit growers during the European season is Giangiacomo Borghese. He has 85 hectares of flat Sicilian land, perfect for citrus trees lying to the east of the island. “My orange groves on the north side lookout at Mount Etna, it's a very beautiful view,” describes Giangiacomo, not making us jealous in the least. The blood orange season starts punctually in December - you could almost set your clock by it it's so regular! “My mother, Maria Carla, has been growing oranges, grapefruit and lemons here since 1955,” says Giangiacomo. “Sicily has the best climate for citrus fruit – very regular weather, good conditions.”
If you want to use the zest you can simply give the grapefruit a quick rinse as our grapefruit are unwaxed. Grapefruits are traditionally eaten for breakfast; the sharp taste may help you wake up! The sourness can be dulled if you sprinkle a small amount of sugar over them. Keep in a cool place in your kitchen or larder until they are at the ripeness you prefer. Less ripe fruit contains more pectin. Grapefruits may start to lose their vitamin C the longer they are stored.
Stuck for ideas? Click here for Grapefruit recipes