Living in California means that during the cold winter months, our ray of sunshine is citrus. Grapefruit is a small component of my cooking, but when I find a good grapefruit, I never want the slightly sweet/slightly tart flavor to end. They are an accidental hybrid between oranges (the sweet) and pomelos (the size/slight tartness).
Grapefruit, at least in my family, was usually eaten after it had been covered in sugar and broiled. Now I love to segment the fruit, and toss in hearty winter salads or roast with a bit of honey and serve over oatmeal/waffles. Each variety has a different flavor profile and bitterness level. I prefer the oro blanco or melogold for their tendency to be slightly sweeter but the pink and ruby are the classic varieties.
Winter/Spring
Traditionally served raw or broiled, grapefruit can also be grilled or roasted as well.
Look for grapefruit that feels heavy relative to its size, gives slightly when pressed, and free of soft spots or cuts.
Store grapefruit in the refrigerator crisper for up to a month, or at room temperature for about a week. If storing in the refrigerator, remove the grapefruit from the refrigerator a couple hours before using/eating.
White
Pink
Ruby
Cocktail
Melogold
Oro Blanco
