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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.
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.