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Grapefruit - Fruit of the Month: May 2006


Updated: April 21, 2006

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Pronunciation: grayp-froot
Other Names: Citrus Paradisi
  • Available all year in most areas
  • Best from January to July
Selection Do's and Don'ts:
  • 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.
Storage: Whole grapefruit can be stored in the refrigerator for up to 2 weeks. Cut or peeled grapefruit may last 1-3 days in the refrigerator.
Preparation: Either
  • 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.
Why Should You Eat Grapefruit?:

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 are full of health benefits. For instance, lycopene, found in the red/pink varieties of grapefruit, is an anti-tumor phytochemical. Vitamin C helps lower the duration of colds. Grapefruit may also lower cholesterol.

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.
Precaution: Grapefruits interact negatively with some medications (see links below for more information).

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