Grapefruit - Fruit of the Month: May 2006

• Available all year in most areas
• Best from January to July

• Do look for grapefruit that has been grown in a tropical area.
• Do choose grapefruit that seems heavy for its size.
• Do choose grapefruit that is firm and has shiny skin.
• Don't buy grapefruit that doesn't give some when pressed.

• cut grapefruit in half, seperate from skin by running a knife or spoon around inside of peel, sprinkle with sugar, and eat, or
• peel (by making an incision in the skin around the grapefruit twice to make 4 quarters) and eat.

Grapefruit is an excellent source of vitamin C; in fact, half of a grapefruit provides 78% of the daily recommended intake for vitamin C. It also is a good source of fiber, potassium, folic acid, vitamin A, and calcium.

Grapefruits contain no sodium, fat, or cholesterol.

• White (actually yellow) grapefruit: These are best for using in marinades on meat.
• Pink or red grapefruit: These grapefruits are sweeter than the white grapefruits.
• Oro Blanco: This grapefruit is a hybrid that is less bitter and acidic tasting. If you think you don't like grapefruit, you might try one.