Grapefruit

Quick Facts:

• Named after the way it grows in grape-like clusters on trees. (Check it out here)
• 5 different types of grapefruit
• High in Vitamin A (<----click for more info)
• High in Vitamin C
• Serving size: 1/2 grapefruit
• Calories: Approx. 60/serving (varies with size)
• Grapefruit Season: January - June
• How to eat it: raw or broiled.

I am a BIG fan of grapefruit. My husband doesn't care for it one bit, so I don't buy it as often as I'd like (I'd rather spend the money on things we both enjoy), but when I do, I get to have it all to myself and it's a real treat. It's true that grapefruit takes some work to eat, but that almost makes me like it more. 

Selecting: There's no amazing trick for picking out grapefruit, it's more just careful observance. Try to find a grapefruit that is free from bruises and other marks. The skin should be firm and not wrinkly. Similar to selecting melons, the grapefruit should be heavy for it's size which indicates a high juice content. 

Storing: Grapefruit can be stored at room temperature (1 week) or in the fridge (2-3 weeks). The main determination for me has always been how much space I have in my fridge and what I am planing to use the grapefruit for. If eating raw for breakfast, I ALWAYS keep in the fridge. To me, the coldness adds another component of rejuvenation to my morning.  

Preparation: Like most produce, there is no one right way to eat a grapefruit. That being said, I have two favorite ways that are both easy, and still keep the integrity of the fruit. In both cases, cut the fruit in half width-wise. You should be able to see how the fleshy part of the fruit is divided into sections. NOTE: If you eat grapefruit a lot, think about buying a grapefruit knife (my husband bought me one for Christmas = cutest thing ever since he doesn't like them). The knives make it a lot easier to cut around the thick membranes, and scoop out the flesh. 

1. RAW: My favorite way to prepare a grapefruit is to just cut all the fruit out into a bowl, and then squeeze as much juice as I can onto the fruit. I generally eat it plain, without sugar. However, if you happen to get a really sour grapefruit, don't be afraid to sprinkle a little sugar on top to make it edible. 
   
2. BROILED: Broiled grapefruit. Sounds weird, right? Oh, but it is SO good. I use this preparation for a healthier alternative to dessert when the cravings get really bad. First cut around each segment with your grapefruit knife, leaving the pink flesh in the grapefruit (this allows the juices to seep down, and gets really good flavor) next sprinkle a little bit of brown sugar (about 1 Tbsp) on each half, with just a dash of cinnamon and nutmeg if you're feeling SPICY! Place on foil covered baking sheet, and broil on high until slightly charred and bubbly (about 5-10 minutes: Watch closely).  Remove and enjoy! To me, it tastes a little bit like a pie or cobbler filling, but not too overly sweet. SO GOOD!