Tips and Ideas for Enjoying Bright, Citrusy Grapefruit

When it comes to winter produce, vibrant grapefruit really shines. Whether sliced and added to salads or broiled with sugar on top, these citrusy globes can brighten a variety of dishes.

A Medley of Colors

Grapefruits originated in Barbados and are hybrids — an accidental cross between oranges and pomelos. Unlike other citrus fruits, grapefruits grow in clusters, hence the “grape” part of the name. There are three main colors — red, pink and white — all of which have distinct flavors. Be sure to select a grapefruit that is firm all the way around, as well as plump and heavy with smooth skin.

The Sweetness Scale

Red grapefruits are the most common. They’re also the sweetest, best eaten plain or broiled in the oven. Pink are mildly sweet and great for juicing. White are very tart, with pale yellow skin and light-colored pulp, and make a delicious addition to salads. If pink or white versions aren’t available for a recipe, a red grapefruit will work.

How to Store Grapefruit

• Countertop: Keep unpeeled and unbagged at room temperature if eating within a few days.
• Refrigerator: Store whole in the crisper drawer or sliced in an airtight container.
• Freezer: Freeze sections on parchment paper, then transfer to a freezer bag.

1. Scrape inside of peels, removing as much white pith as possible (a spoon works great), then cut into thin strips.
2. Place in medium saucepan and cover with water. Bring to a boil over high heat; reduce heat and simmer 10 minutes. Drain and set aside.
3. In same saucepan, bring 1 cup sugar and ½ cup water to a boil over high heat.
4. Place peels in sugar mixture, reduce heat and simmer 10–15 minutes, stirring frequently.
5. Drain peels, roll in granulated sugar, if desired, then place on wire rack to dry, 24–48 hours.
6. Store in an airtight container until ready to use.