Grapefruit

Grapefruit

The grapefruit was discovered in Barbados in the late 18th century. It is a cross between the Jamaican sweet orange and the Indonesian pomelo, and up until the 19th century it was grown as decoration rather than as an edible treat. The fruit comes in a variety of colors, and flavors can range from highly acidic to bitter sweet and tart. While grapefruit is beneficial for your health, as it is rich in vitamin C, the fruit has also been shown to inhibit certain chemotherapy and blood pressure medications.

Grapefruits were originally harvested by climbing the trees or by using picking hooks, which often damaged the fruit. Now, lower fruits are picked by hand whereas the higher ones are reached with ladders. Some California groves have also begun employing modified olive tree limb-shakers, which can cause some damage to the crop but makes the harvesting process more efficient.

When selecting grapefruits, look for ones that are heavier than expected for their size. This means that they will have a thinner flesh and more juice. When pressed, ripe grapefruits will be firm but a little springy. If you plan on eating your grapefruit right away, store at room temperature as they are juicier when warm. Otherwise, keep grapefruit in the refrigerator. They will stay ripe for two to three weeks.

In Season

January, February, March, April, December

Recipes with Grapefruit

Winter White Sangria

Sierra Zimmei, Seasons Bar at Four Seasons San Francisco

Cocktail: Scallywag Punch

Pete Gugni, Bacardi USA.

French Toast with Lemon-Ricotta Filling and Fresh Citrus Compote

Thy Tran, Executive Chef, CUESA.

Seared Mahi-Mahi with Citrus Compote

Peter Rudolph, Ritz Carlton Half Moon Bay.

Articles about Grapefruit

July 31, 2014

Volunteers of the Month: Summer Interns

CUESA says farewell and thanks to our summer interns, Janelle, Henry, and, Sarah.

July 25, 2014

The Great Tomato Debate

Confused by terms like heirloom, open-pollinated, hybrid, and GMO? We’ll help you sort them out.

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »