When is grapefruit ripe


Food Storage – How long can you keep…


  • How long does grapefruit last? The precise answer to that question depends to a large extent on storage conditions – after purchasing, keep grapefruit in a cool, dry area.
  • How long does grapefruit last at room temperature? Grapefruit will generally keep well at room temperature for about one week; longer storage at room temperature can cause the grapefruit to shrivel and lose flavor.
  • To extend the shelf life of grapefruit, refrigerate in a plastic bag.
  • How long does grapefruit last in the refrigerator? Properly stored, grapefruit will usually keep well for about 3 to 4 weeks in the fridge.
  • Can you freeze grapefruit? Yes: (1) Wash and peel, then divide fruit into sections, removing all membranes and seeds; (2) In a saucepan, combine 2 3/4 cups sugar and 4 cups water, mix until the solution is clear, and bring to a boil; (3) Cool the syrup and pour over grapefruit; (4) Place grapefruit and syrup in covered airtight containers or heavy-duty freezer bags.
  • How long does grapefruit last in the freezer? Properly stored, it will maintain best quality for about 10 to 12 months, but will remain safe beyond that time.
  • The freezer time shown is for best quality only – grapefruit that has been kept constantly frozen at 0° F will keep safe indefinitely.
  • How to tell if grapefruit is bad or spoiled? The best way is to smell and look at the grapefruit: discard any grapefruit if mold appears or if the grapefruit has an off smell or appearance.

Sources: For details about data sources used for food storage information, please

When Are Grapefruits Ready To Pick: How To Tell If A Grapefruit Is Ripe

If you live in USDA plant hardiness zones 9b-11, any tropical to subtropical region, you may very well be lucky enough to have a grapefruit tree. Grapefruit, either white or red, starts out green and gradually changes hues, which is somewhat an indicator of when grapefruits are ready to pick. However, other factors should be considered when trying to decide when to pick a grapefruit. So, how to tell if a grapefruit is ripe and ready for harvest? Read on to learn more.

When to Harvest Grapefruit

Grapefruit most probably originated as a natural hybridization between the orange and the pummelo (pomelo) or Citrus maximus. It was first described in 1750 in Barbados and the first record of the word “grapefruit” used in Jamaica in 1814. It was introduced into the United States in 1823 and is now a major commercial export of the state of Texas, which has designated the red grapefruit as its state fruit.

As heat lovers, grapefruit is cold sensitive. Therefore, temperature fluxes affect grapefruit harvest time. Grapefruit harvest time may take place in seven to eight months in one area and up to 13 months in another area due to temperature differences. Grapefruit is sweeter in regions of hot days and warm to hot nights and more acidic in cooler areas.

Generally speaking however, late autumn is when grapefruits are ready to pick. Mature fruit may be left on the tree and, in fact, will sweeten throughout the winter. This method enables you to “store” the fruit for a longer period of time than if you picked it all at once. The downside is that storing on the tree reduces the yield the succeeding year. So, late fall into the winter or early spring is when to harvest grapefruit.

How to Tell if a Grapefruit is Ripe

We know when to pick grapefruit, but not all of the fruit will be ripe at exactly the same moment. This is where color is another indicator of ripeness. Grapefruit should be harvested when at least half of the peel has started to turn yellow or pink. Mature grapefruit may still be green in color, but a better bet is to wait until the fruit turns hue. Remember, the longer the fruit stays on the tree, the sweeter it becomes; so be patient.

Lastly, the absolute best way to know when to pick grapefruit is to taste one, you’ve been dying to anyway!

When ready to pick, simply grasp the ripe fruit in your hand and gently give it a twist until the stem detaches from the tree.

What It Feels Like To Get F***ed In The Ass

By Emily Madriga Updated June 23, 2018 grapefruit technique The grapefruit technique is a special technique for giving blowjobs. The grapefruit technique will make your man feel like you’re blowing him and fucking him at the same time. The grapefruit technique is supposed to be so pleasurable, your partner could have a heart attack! By Emily Madriga Updated June 23, 2018 grapefruit technique

It seems like everyone on the internet has heard of the grapefruit method — but not everyone knows what it really is! For starters, yes, the grapefruit technique is a real sex tip and can actually (safely) be used. The hype all started with an unintentionally hilarious YouTube video in which a sex advice blogger named Miss Angel gave her best blow job tip of all:

Beginning around 2:40 in the video Miss Angel mimics oral sex on a large dildo. The noise she makes is what initially made most people laugh so much and want to share the video with their friends. It’s such a serious video for the topic that the noise is completely unexpected.

As the video went viral, people actually tried the grapefruit technique to varying degrees of success, which we’ll explore throughout this post. The technique became so popular that it was even shown (with disastrous results) in the Girls Trip movie.

How to perform the grapefruit technique

1. Get a grapefruit. Preferably a ruby red grapefruit. (Miss Angel says, “sweeter is easier”). A large navel orange can be substituted if a grapefruit is unavailable.

2. Get the fruit to room temperature. Do this by leaving it out of the fridge. DO NOT MICROWAVE IT.

3. Roll the grapefruit against a hard surface. Rolling it between your palm and a table top helps loosen the fruit and make it juicier.

4. Slice the sides off the grapefruit. These should be thin slices that get rid of both navels (the bumps on the outside of the fruit. You will be left with a thick “wheel” of grapefruit.

5. Cut a hole in the middle of your grapefruit. This should be about the size of your partner’s penis.

6. Blindfold your man. The previous steps should be done earlier in the day or away from him so he doesn’t see what you are doing. This is a surprise sensation for him to experience.

7. Begin a bj as normal. Get your partner erect so that you can begin using the grapefruit.

8. Place the grapefruit around his penis. Twist and move the grapefruit up and down while you suck on the tip.

That’s the grapefruit technique!

Does the grapefruit technique actually work? Grapefruit technique stories

“It felt good, but it wasn’t that great”

“I surprised my husband with this one night. He was laughing and laughing, until he started to make other kinds of happy sounds. Said it was a very weird experience knowing he was enjoying being pleasured by a citrus fruit. We agreed it was lots of fun, smelled great, and was so incredibly messy (all those little grapefruit bits everywhere, even with big towels) we would never ever do it again.”

“The noises weren’t as good as the video”

“I have received it. It was an orange not a grapefruit but there’s hardly any different in the texture I think. I wasn’t blind folded but it was good. I suggested it to my SO because i wanted her to enjoy it as much as possible as well, she wasn’t a massive cock sucker. Didn’t make the noises though which was disappointing.”

“It was weird”

“I tried this with the guy I am fucking. First of all – yes, juice everywhere. I mean everywhere. We put down a towel, but the bed still got wet. In addition to this, he also was not fond of the sensation of the juice dripping down between his butt cheeks. For me as the giver, it was sloppy, tasted weird (I hate grapefruit, haha) and completely silly. I could barely stop laughing. He said that it was too wet, too weird and too sloppy. The smell of citrus fruit was no plus either. Conclusion: fucking weird experience, but totally hilarious.”

“It’s VERY messy”

“I have him cut the grapefruit ends off and a hole in the middle – easy peasy, right?

Slip into my nightie and saucily tell him to lay on the bed while I get to work. Okay…this is messier than I thought it would be so I put my hair in a ponytail. I slide the grapefruit down his shaft while I begin to jerk him off with it twisting back and forth while sucking on the head.

Do you know what it was like? A God damned porno parody, that’s what. All I could think of is, “that lying bitch! This is nothing like the video!” Don’t get me wrong, it made the blowjob taste great but the juice began to leak and squirt everywhere.

It was running down my chin, soaked my nightie, all over my chest, running down to the floor, soaking through the towel onto his bed and as I later discovered through the sheets and into the mattress. Mind you I’m on my knees trying my best because damn it were going to be kinky on VDay and I’m twisting this damn grapefruit back and forth on his dick trying to make the best of it.

Everything is covered it grapefruit by now, the more I twist and pump the more it goes everywhere, everything’s sticky and scented, and I have no idea what I’m doing anymore. I awkwardly asked if he was enjoying it to which he said he was and that it felt good but nothing Earth shattering as Auntie Angel promised.”

“It really works!”

“So, after all my hemming and hawing, how did the grapefruit blowjob turn out? It went AMAZINGLY well. From the second I put that slice on there, my boyfriend could not get enough of this goddamned grapefruit. It turned a regular, Wednesday night, let’s-get-this-boner-going-so-we-can-bang-before-my-Ambien-kicks-in blowjob into a weird, wild, wet blowjob, with grapefruit juice running everywhere and my boyfriend bucking wildly. When my mouth got tired and I needed to take a break for a second, he eagerly requested that I keep the grapefruit going as part of a hand job. I thought back on all my years reading Pinterest, and realized that this was truly the first time any craft project I had found on the Internet had actually worked out.”

Would you give (or receive) a grapefruit blowjob?

If you’ve tried the grapefruit technique, leave your story in the comments!

Google Girls Trip right now, and you’ll see two major—and extremely different—results: First, and most importantly, are the headlines about the film’s success at the box office and what that means for more films led by women of color in Hollywood (all good things, hopefully). The second? The Grapefruit Method, an oral sex technique demonstrated (hilariously) by Tiffany Haddish—without question the breakout star of Girls Trip.

The Grapefruit Method isn’t a new term or something invented by the film–it was actually first popularized back in 2014 by viral tutorial videos from Auntie Angel of Angel’s Erotic Solutions. (You can see that here.) But in a scene-stealing moment of the film, Haddish’s character, Dina, demonstrates for her friends the oral sex act while using a grapefruit and a banana as props. Since then, the scene has launched many discussions about whether it’s for real.

The directions, according to Dina, are simple: Cut off the top and bottom of a room-temperature grapefruit, then cut a hole in the middle of it. Place the grapefruit on your partner’s member, and then…well, twist.

You can see a portion of it in the clip below:

“Grapefruiting is an act of love,” Haddish explained to Entertainment Weekly in an interview. “Make it mystical and magical.” It certainly had an effect on-set: Jada Pinkett Smith told EW that Haddish started receiving love letters from the crew after filming. “That’s true,” Haddish confirmed. “Somebody bought me something from Jared jewelry. All the guys started coming to my comedy shows.”

And Auntie Angel herself thinks the movie got it right, with one exception: “Use a condom,” she told TooFab. “There are chances that citrus can get into his urethra, and he can have a bad experience—and, of course, they proved that in the movie.”

Now, look, I am not writing this piece to suggest you try it at home or to praise the sex act itself—there’s certainly enough material out there promoting sex for men’s pleasure (and his pleasure alone), and this is a sex act that’s limiting because it was created with only cisgender, heterosexual partners in mind (the grapefruit, as Dina graphically explains, is meant to feel like he’s fucking and getting sucked off at once).

But watching the scene, it felt a bit like women were reclaiming a narrative: These characters are being open about their sex lives, having fun with that discussion, and enjoying the power they feel when trying new, creative things with their partners. Isn’t that what we want out of a healthy, sex-positive scene? And on top of that, I think we can all recall at least one time in our lives when men snickered about an Urban Dictionary-discovered sex act, with the intention to shock or gross out the women in the room. In Girls Trip, we see a situation where the women have owned their sex lives fully: They’re knowledgeable and confident, not squeamish about experimenting. Having seen enough gross-out sex scenes in male-driven comedies in my time, it felt refreshing to watch a woman hilariously, authentically prove that women do it, too—in more ways than one.

At the very least, to quote Queen Latifah, “I gained a whole new respect for Tiffany after that.”

RELATED: 10 Pro-Woman Porn Sites Your Clitoris Will Thank You For

“Sexpert” Auntie Angel thinks the ladies of “Girl’s Trip” perfected her viral “Grapefruit Technique,” which is no joke — it really can be used to pleasure a man in bed.

During one especially hilarious scene in Universal Pictures comedy, Dina (Tiffany Haddish) and Jada Pinkett-Smith use the fruit to demonstrate an unorthodox form of sexual satisfaction for men. The oral sex act was made famous by Angel back in 2014, and Haddish definitely went for it in the film.

Angel told TooFab the ladies had it almost right.

“Use a condom! Which of course Jada didn’t do in the movie,” Angel said. “There are chances that citrus can get into his urethra and he can have a bad experience, and of course, they proved that in the movie.”

With over 5 million views on YouTube, we had to ask Auntie Angel about her famous technique, how she learned it, and how it can go horribly wrong if couples aren’t careful.

You saw ‘Girls Trip’ – Tiffany Haddish said it took them about eight takes to finally get the grapefruit scene right – how do you think she did?

I think she did a really good job. It was funny, hilarious.

Did she reach out to your before filming? Any advice you’d give her after having seen it?

No, no one ever reached out. I assumed that they just saw my video because it shows step-by-step how to do the grapefruit technique, so me watching I knew that’s where they got it from. They cut the sides and put the hole in it, and that’s everything I explain in my grapefruit-ting technique video.

Have your mentions been blowing up since screenings started?

I did a screening for it yesterday, and when I was there, everyone was coming up to me. And afterwards, everyone wanted to take pictures because they just thought it was hilarious. They we’re like, “We’re so excited they plugged you into the movie.” A lot of people are reaching out and tweeting and really excited for it, and for me.

The technique goes wrong when Jada’s character puts it to the test. Have you heard any horror stories since your original video went viral?

I get a lot of stories where — just like in the video, I explain to people to find out if their mate is allergic to grapefruit, you can always use a naval orange, and a lot of women still don’t have the conversation with their man. And that’s something that I really stress.

Guys have actually emailed me saying how they have had to go to the emergency room, how I’m teaching women to rape men with fruit, and that they’re not doing it right.

When was the first indication that ‘the grapefruit’ was going to become a viral hit?

The first day that I leaked it on ‘World Star Hip Hop, it was like, the first 24 hours it had a million hits. Then it was shared all over the place. The first week that I leaked it is when I knew this was going to be something big.

Do people come to you to tell you that they tried the grapefruit?

Last night at the theater, one man told me, “Well you know, Angel, you tell people you need to warm it up and she blindfolded me and then she used this cold grapefruit on me and I jumped out of the bed and it was horrible.”

Where did you learn the grapefruit technique?

Back in the late ’90’s, I never had fellatio relations with anyone, and the guy who I was dating, who I eventually ended up marrying, was like, “This is something I need you to do.”

So this particular day, I was at home and I was doing the fellatio techniques on him, and I was watching pornographic movies to try and figure out what to do because I had never done it before. This one girl on has a handful of fruits and she was giving him a B.J. I was like, “I want to do that!”

Of course, I wasn’t going to run to the store and get anything, so what I ended up doing was going into the kitchen. I had an orange and a grapefruit, so I cut up, put a hole in it, and put it down and it exploded, so all I had left was a grapefruit.

I used the grapefruit in the same way that I used the orange, and I did the whole stroking, and sucking, and he said, “Oh my god, it feels like you’re having sex with me and fellatio at the same time!” So I stared telling all my friends since the ’90s about “grapefruit-ing.”

“Girls Trip” is in theaters now, and you can visit Auntie Angel’e website, AngelsEroticSolutions.com, for more on “The Grapefruit Technique.”

This Week in Celebrity Pictures There Were Quite a Few Red Carpet Jaw-Droppers at the ‘Girls Trip’ Premiere

It’s the best time for grapefruit


If you’re anything like me and my family with our Thanksgiving, Christmas, and New Year’s celebrations, a diet is a sure thing for the new year.

Happily, grapefruit will help you with that naturally. The grapefruit diet is apparently not a myth like some people think – according to a recent 12-week study, participants who ate half a grapefruit with each meal lost an average of 3.6 pounds and those who drank grapefruit juice three times a day lost 3.3 pounds, with some losing up to 10 pounds.

Though I grew up in Bergen County, and we had our family produce store in Bergenfield for years, I remember the first house my father bought in Florida in the late 1950s. Traveling down there after Christmas that first time, my brother and I were so amazed to see grapefruit hanging from a tree in the backyard; we Jersey boys had never seen anything like that before. The house was an old one but the yard was full of beautiful citrus trees, and for the time we were there we enjoyed picking and eating grapefruit and oranges right off the trees.

Though we grow no citrus of our own in the New Jersey/New York region, residents of our area are huge consumers of items like oranges and grapefruit, and what better way to beat the colds and flu that are abundant this season than with the immune-boosting vitamin C present in grapefruit? Loaded with flavor and bursting with sweetness, grapefruit is definitely among my favorite picks during the winter months.

Origins and Varieties

Experts believe that the name “grapefruit” originally came from the way grapefruit grows –- in clusters just like grapes, with up to as many as twenty-five fruits in a cluster hanging from a tree. While grown in many parts of the world, the U.S. is the main producer and consumer of grapefruit, with Florida currently producing nearly 70 percent of the domestic crop, followed by Texas (a distant second) and California.

In Florida, grapefruit are grown in two distinct geographic areas – Central Florida and the Indian River area on the state’s east coast, where the soil and climate offer ideal growing conditions. Specifically, the Indian River valley runs parallel to the Gulf Stream, and the warm ocean current shields the groves from temperature changes and spares them from frost even when groves much farther south are damaged. Compared to grapefruit from California, Florida grapefruits have a thinner rind and are sweeter and less pulpy.

Grapefruit with a clear yellow rind are called “goldens,” while those with some bronzing are “bronzes” and those with heavy bronzing are called “russets.” Flesh color runs from yellow-white to pink to nearly red. But while their colors vary, there’s not much difference in their flavor and juiciness – those qualities are determined by the lateness of the season, the specific variety and how the fruit has been handled.

Duncans and Orchids – old top-of-the-line varieties – are juicy, sweet and excellent for segmenting and juicing. Duncans are now grown only in limited supplies and are sold to canneries and processors, but a descendant of the Duncan, the Marsh Seedless, has taken its place. While not as juicy as the Duncan, it has a fine flavor and texture.

From the Marsh Seedless, hybridizers have developed a pink Marsh, and from that a darker pink strain called the Ruby Red, a very good grapefruit now primarily grown in Texas. The large Marsh Rubies from Florida are now called Star Rubies, and they’re probably the sweetest of all and great for segmenting, juicing, or eating with a spoon. Red grapefruit has 25 times more vitamin A than Golden, but otherwise they’re almost equivalent nutritionally.


Grapefruit are available year round, but the best fruit, hailing from Florida and Texas, are found between November and June, with the peak starting around Christmas and continuing through April. Small early golden and pink grapefruit are the first to show up on the market in October. They’re very juicy, but not as sweet as they are later in the season. Don’t be afraid to buy a small grapefruit, though. Even in the fall, they make good juice, and as the season progresses into winter and early spring, the smaller varieties get sweeter even as they maintain their high juice content. Whether they’re large or small, the Florida and Texas crops improve in quality from October to December and are at their sweetest and juiciest in late winter and early spring.

Selection and Storage

Look for smooth, thin-skinned fruit that’s either round or slightly flattened at each end. As with other citrus fruits, grapefruit should be firm, shiny and heavy in the hand for their size, as this promises the most juice and flavor. Avoid coarse or rough-looking fruit that has a puffy or protruding end, which indicates that it’s dry and flavorless. Leave grapefruit out on the counter if you’re going to consume it in less than a week, or else refrigerate for longer storage.


Grapefruit are great on their own or served broiled with a little brown or white sugar and a dot of butter. Or serve peeled and sectioned grapefruit in a salad of mixed mild and bitter greens with a light dressing, as offered in the following recipe, which is a longtime favorite in our household.


Makes 6 servings


2 roasted red peppers

3 pink grapefruit

1/2 small red onion

3 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon lime juice

1 tablespoon grapefruit juice

1/8 teaspoon salt

3 drops Tabasco sauce

6 cups mixed lettuce (bibb, red leaf, radicchio, and romaine)

18 black olives

Freshly ground pepper to taste


  • Cut the peppers into wide strips. Section the grapefruit, slice the onion very thin, and place the peppers, grapefruit sections, and onions into a large bowl.
  • In another bowl, whisk the olive oil, citrus juice, salt and Tabasco and pour over the grapefruit mix.
  • Let the mixture stand for 2 hours, then add to the lettuce, toss and garnish with olives and black pepper. Enjoy!

New Jersey’s own “Produce Pete” Napolitano is a vegetable expert, author and TV personality. For more information, visit www.producepete.com.

Susan Bloom contributed to this article.

In Season: Grapefruit reach their peak during holiday season | The Sacramento Bee

This zingy fruit helps put the zest in Christmas.

“This is prime time for grapefruit,” said Bob Blakely of the California Citrus Mutual, which represents about 2,000 citrus growers throughout the state.

Grapefruit, the misnamed giant of the citrus family, reach their peak of availability during the holiday season. But most of the fresh grapefruit seen in local supermarkets now was shipped from Texas, where harvest starts in earnest in December and peaks in January and February. Most California grapefruit are harvested in late summer and fall, the shoulder season before the Texas Ruby Reds arrive in stores.

Grapefruit’s early harvest spared the 2013 crop from last week’s frost scare, when overnight temperatures dipped into the low 20s in many California citrus orchards. But next year’s crop is already on the trees – and has been there for awhile.

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“Typically, the trees bloom in April and May, but you may not harvest until next summer or fall,” explained Blakely. “Grapefruit have a very long gestation period; they’ll hang 14 to 15 months on the tree (before reaching maturity).”

As for the 2013 grapefruit crop, it hit a sweet spot, Blakely said. “The quality was very good. It ate really well with good flavor and was a pretty good season overall.”

Unlike California oranges that have created a citrus belt across the southern San Joaquin Valley, most grapefruit grow in Southern California — not in the desert, but in Ventura County. Ventura accounts for 7,000 out of the 9,000 acres now planted with grapefruit, according to industry statistics. It’s a small segment of the state’s $2 billion citrus industry. By comparison, California grows more than 130,000 acres of navel oranges.

Those grapefruit trees annually produce about 5 million to 6 million boxes of fruit, or up to 240 million pounds. Overwhelmingly, most of that grapefruit will be red or pink and consumed fresh, not squeezed for juice.

“All the top (California) varieties are in the red category,” Blakely said. “They don’t even list the individual white varieties any more; they’re all lumped into ‘other.’ Some of the white varieties eat very well, but they don’t have that color consumers love.”

Red grapefruit, a hybrid discovered in the 1920s, dominate the fresh market. “We grow most major varieties in California,” Blakely said. “Some are the original white varieties such as Marsh. But the red have become very popular; Rio Red and Star Ruby in particular. They all have excellent flavor, but the color also attracts consumers.”

It’s not your imagination; grapefruit are sweeter now, too.

“Higher sugar means better flavor,” Blakely said. “That tends to be what consumers want, so those are the varieties growers want, too.”

To cooks, grapefruit’s distinctive sweet-tart flavor gives this citrus a challenging allure. What really goes with grapefruit?

Its unique taste makes grapefruit a good companion for something opposite. Tart grapefruit matches up with delicate and sweet crab meat; think grapefruit sections paired with Dungeness crab in a salad or seafood cocktail. Or try a seafood salad with a grapefruit vinaigrette; just substitute juice for all or part of the vinegar or wine in a favorite dressing recipe.

Author Nicole Routhier uses grapefruit in a wide range of savory dishes in her “Fruit Cookbook” (Workman Publishing). Her suggestions for creative cooks matching complementary flavors: In addition to pairing with crab meat and shrimp, “grapefruit is also exquisite coupled with veal, chicken and turkey, cilantro, watercress and walnut oil.”

“My mom used to make delicious veal brochettes with chunks of grapefruit on them,” Routhier wrote. “Ever since, I have really enjoyed seeking out new ways to use this usual but refreshing combination.”

Among her ideas: veal scaloppine with pink grapefruit-chardonnay sauce. Routhier also suggests grapefruit sections in shrimp-endive salad or warm on top of chicken breasts. A favorite fall salad: sliced and peeled Fuyu persimmon tossed with pink grapefruit sections and watercress (try walnut oil in the grapefruit vinaigrette).

Another salad idea: Ruby Red grapefruit, avocado and spinach with a grapefruit-spiked honey Dijon dressing.

Grapefruit is a natural refresher, which makes it wonderful in sorbets and granitas as a light dessert at the end of a heavy winter meal.

Sometimes, the classic approach to enjoying this fruit is the best. Longtime New York Times food expert Mark Bittman (“How to Cook Everything,” Macmillan) suggests this mid-century favorite: broiled grapefruit.

Preheat broiler with rack set 6 inches from heat source. Cut grapefruit in half and section. Brush cut halves with melted butter or margarine (about a teaspoon per half). Sprinkle the top of each grapefruit half with a teaspoon of white or brown sugar, shredded coconut and/or minced crystallized ginger. Place on a roasting pan and broil 5 to 10 minutes until the toppings are hot and bubbly. Serve hot.

It’s a warm dessert for a cold winter night, using a juicy seasonal fruit that’s at its best right now. How’s that for a holiday classic?

Pink grapefruit and fennel salad with crab

Total time: 20 minutes

Serves 4


2 pink grapefruit

1 head fennel

1/4 red onion


1/4 teaspoon red pepper flakes

1/4 cup olive oil

1 cup torn arugula

4 ounces lump Dungeness crab meat


Peel the grapefruit and cut it into sections: Using a very sharp knife, cut off the top and the bottom of the grapefruit, so it will sit flat on the cutting board. Starting where you see the pink grapefruit separate from the white pith, cut away one section of peel and pith, following the line of the fruit. This will expose the underlying fruit. Continue cutting away sections of the peel and pith until only fruit remains. When you’re done, go back over the fruit, removing any traces of pith.

Working over a small bowl to catch the juice, slice the fruit into sections — make a cut between the fruit and membrane, then do the same on the other side, freeing pure fruit. Repeat until you have removed all the fruit from the membrane. Squeeze any juice from the remaining membrane into the bowl. You will need about 2 tablespoons

Quarter the fennel lengthwise and remove the triangular core at the center. Use a mandolin or a very sharp knife to slice the fennel as thin as possible, about one-eighth inch; you’ll have about 3 cups, lightly packed. Do the same with the red onion; you’ll have about one-half cup. Combine the fennel and red onion in a large bowl.

Add 1/2 teaspoon salt and the red pepper flakes to the reserved grapefruit juice and whisk in the olive oil.

Toss the fennel with just enough of the dressing to lightly moisten it. Arrange the fennel on a platter in a low mound.

Add the arugula to the same bowl and toss to moisten it; you may need to add another teaspoon of vinaigrette. Arrange the arugula on top of the fennel.

Add the grapefruit and crabmeat to the same bowl and toss very gently to avoid breaking up the citrus or the crab. You want it barely moistened; if you need, add another teaspoon of vinaigrette. Arrange this on top of the arugula and serve immediately.

Per serving: 217 calories; 14 g fat; 18g carb.; 7 g protein; 27 g chol.; 726 mg sodium.

Halibut with grapefruit and blood orange sauce

Serves 2 to 3


1 pound halibut steaks

2 tablespoons olive oil

1 cup fresh red grapefruit juice divided

½ teaspoon minced thyme

1 garlic clove minced

Salt to taste

Freshly-ground black pepper to taste

¼ cup butter – (½ stick) divided

1 teaspoon minced shallot

½ cup blood orange juice

1 tablespoon chives cut 1″ pieces


Rinse the halibut steaks under running water and pat them dry with paper towels. Set the fish aside.

Combine the olive oil, one-half cup grapefruit juice, thyme and garlic. Add salt and pepper to taste. Pour the mixture over the fish in a shallow glass dish. Cover and let the fish marinate 15 minutes.

Put the fish in a lightly buttered baking dish. Dot the top of the fish with 1 1/2 teaspoons butter. Bake in a 400-degree oven, basting once or twice with butter and pan juices, until the fish tests done, about 15 minutes.

While the fish is cooking, prepare the sauce. Heat 1 1/2 teaspoons of the butter in a small saucepan until melted. Stir in the minced shallot and sweat over low heat just until tender, about 1 minute. Stir in the remaining one-half cup grapefruit juice and blood orange juice and bring to a boil.

Reduce heat to a simmer and cook until the juice is reduced to one-third cup, about 20 minutes. Whisk the remaining cold butter into the sauce bit by bit until the sauce thickens slightly. Stir in the salt and pepper to taste.

When the fish is done, remove it from the oven and place it on serving plates. Sprinkle lightly with salt. Spoon the grapefruit sauce over and garnish with a sprinkle of chives.

Per serving: 312 calories; 28 g protein; 12 g carb.; 27 g fat (11 g sat.); 84 mg chol.; 74 mg sodium


Florida grapefruit, which is considered the best of its kind in many countries, is still available. Globally, however, traders lament that the total production volume is gradually falling each year, mostly as a result of citrus greening and the weather conditions. Most of the grapefruit currently on the market comes from Israel, Turkey and Spain, where the acreage is expanding.

US: Good Florida grapefruit season lasting longer
Even now that the Florida grapefruit season is about to end, there is still product available. “Just like around this time last year, the supply is relatively large. This year, we are even managing to continue a few weeks longer. The only issue is that the sizes have been a bit disappointing,” says a trader. Currently, all growing areas in Florida are in production. In the domestic market, the biggest competitor is Texas. Internationally, this role is played by Turkey and Israel.

The large supply is accompanied by a high demand, both on the domestic and on the export market. “The export period is as good as finished, so more grapefruit is now being sold in the domestic market. This could lead to growing price pressure in the coming weeks.” The trader adds that “so far, the sector has managed to maintain a good balance between supply and demand in the markets.” The fact that things are going well in the grapefruit market is welcome news, since consumption is falling.

Citrus greening is a challenging threat for the sector. “Because of this disease, it is difficult to grow a profitable crop. We spend twice as much on protective equipment and have to do with half of the volumes. There have been some developments, but there is no real solution yet. New, more resistant varieties should soon be available; nevertheless, many growers refuse to plant them before they prove to be reliable.” The list includes the varieties Summer Gold, Foster Pink and Pummelette.

Israel: South African competition making things tough
The Israeli grapefruit season had a difficult start, with strong competition from South Africa. The South Africans exported so much grapefruit that China and Europe stopped importing Israeli products. In Israel, the cold stores were full and the prices dropped to 16 USD for a 15 kg box. Israeli growers even doubted whether they should harvest their fruit or wait for prices to increase.

In early 2019, the South African grapefruit export season came to an end. Since then, the demand for Israeli products has increased. In addition to Europe and China, the fruit is mainly exported to Hong Kong and Singapore. Prices oscillate between 22 and 23 USD for a 15 kg box. The most popular Israeli variety is the Sunrise grapefruit, which accounts for 30 – 35% of total exports. The season is expected to last at least until the end of April with a run-out to the end of May.

Spain: Lower volumes do not bring expected price increase
So far, 65% of the total Spanish production has been harvested. This means the peak of the season is over. Production is about 20% lower than last year, but this has caused prices to rise less than expected. The sizes are smaller this year because of the lack of rainfall. Competition from Turkey is also stronger this year, especially in Eastern European countries. According to a trader, Turkey is trying to extend the grapefruit season and it is becoming increasingly difficult to keep prices high.

The most cultivated variety in Spain is the Star Ruby, along with other red varieties. White varieties are becoming increasingly rare and are now difficult to find. As soon as the Spanish season is over, most traders switch to imports from South Africa.

The Netherlands: Consequences of hurricane Irma still affect supply of Florida grapefruit
Florida grapefruit is still known in the European import sector as ‘top of the bill’. The big problem is that the supply is becoming increasingly limited. While the State was still able to supply 60 million boxes of grapefruit more than 20 years ago, last year the total volume stood at 3.5 million boxes. Citrus greening has left its mark in the past few years, but last year growers have also suffered from the aftermath of Hurricane Irma, which means that hardly any large sizes have been shipped to Europe.

At the moment, there is still some supply of Florida grapefruit. The last arrivals are expected In week 12. Prices for sizes 48/56 amount to around 23 to 27 Euro for the Star Ruby variety, while the price of the Ruby Red is about one Euro lower. For the white variety, the price amounts to 22.50 / 23.50 Euro (15 kg). According to importers, sales are going well and they have even recorded a boost this week. For next year, growers hope there will be more large sizes available, as these are eagerly demanded in Eastern Europe.

Within Europe, France is the largest buyer of Florida grapefruit, followed closely by the Netherlands, Belgium and the Scandinavian countries. Besides Florida, there is currently some supply of grapefruit from the Mediterranean production countries, such as Spain and Turkey. The Spanish supply in particular is on the rise. There is a large enough supply from those countries available, which results in prices standing at 10-12 Euro per 15 kilos.

France: Shortage of good quality grapefruit
There is a slight shortage on the French market. “There is almost no Turkish production on the market anymore, but there is still some Spanish, Israeli and Florida grapefruit,” says a trader. The price differences between those origins are great. “The price for Spanish grapefruit, for example, ranges between € 10 and € 11 for a box with 48 pieces. Israeli grapefruit is a lot more expensive and is sold for about € 16. Florida tops the ranking, with a price of € 25.44 per box. “Both supermarkets and consumers are willing to pay a higher price for the Florida grapefruit. It remains the best grapefruit in the world and in a gastronomic country like France, taste is extremely important. Even small children find it tasty.”

The trader laments the annual decline in the production volume of Florida grapefruit. “The trees are suffering the impact of diseases and the climatic conditions. When I started in the citrus business 18 years ago, there were 10 exporters of Florida grapefruit. Now there are only 3. Due to the declining production, the volumes on the French market have also declined sharply. More than half of the grapefruit that is currently available in France comes from other origins and is not as tasty, so consumption is falling. Consumers won’t buy that grapefruit a second time.”

Italy: Cyprus and Turkey are important suppliers
Grapefruit is not a big product on the Italian wholesale markets. It does better in retail and hospitality. A wholesaler also says that there is no strong demand for grapefruit from his customers. “For us it is only a small product. The fruit is imported from Spain, Israel, Turkey, Cyprus, South Africa and Florida. There are also small growing areas in Sicily. In recent years, Turkey and Cyprus have taken a growing share of the Italian market.” The wholesaler says that grapefruit is widely used in the catering industry for juices.

Pink grapefruit has become increasingly important in recent years, compared to traditional grapefruit. “In the summer, we import it from South Africa and Florida, despite the fact that the American fruit sometimes shows irregularities on the skin. I recently sold top quality Spanish grapefruit, nicely packaged, for € 1 per kilo. Normally, the prices around this period are lower.”

China: Limited supply results in high prices
There is not a lot of grapefruit available on the Chinese market. At the moment, the supply is low, which results in a higher price. China is currently importing mainly from Egypt, Spain and Israel. New batches are expected to arrive from April, which will ultimately bring the price down somewhat. Furthermore, the Chinese pomelo season is over. Due to the disappointing sizes this season, the export was more difficult. Most importing countries prefer small pomelos, but the ones grown this year were mostly large. Due to the favorable weather conditions, the pomelos were larger than expected.

Germany: Unstable results this season
So far, the German grapefruit market has been going through an unstable season: The supply from Florida left much to be desired this year, partly due to the small harvest and strong demand from the domestic and Canadian markets. The price for export goods reached a record high around the Christmas period, after which the prices fell slightly. At present, Turkey and Spain dominate the German market, mainly with the Ruby Red variety. Despite the moderate harvest in Turkey, grapefruit sales on the Western European market are developing as expected, according to a trader.

Organic grapefruit is also sold relatively quickly on the German market. In this segment, the supply currently comes mainly from Greece. The price for Greek organic grapefruit has stabilized somewhat in recent years; however, specialized importers are also keeping an eye on Israel, which focuses heavily on sweeter varieties (Sweet), instead of the bitter Greek varieties. The advantage, however, is that the Israelis market their products mainly around Christmas, while the Greeks deliver the biggest volumes later in the season.

South Africa: Harvest in two weeks
It’s very early in the South African grapefruit season, with no harvesting yet. In the very north of the country producers could start in about two weeks. The national estimate will be discussed coming Tuesday at the biannual citrus summit. Producers in the far north have noted that size looks better, closer to market requirements and the hopeful expectation of a smoother overlap between the Northern and Southern Hemisphere. The earliest South African grapefruit arrive on market by approximately mid-April.

“We hope that supply from the Northern Hemisphere doesn’t run out before we reach the market because then you have to buy back shelf space,” one trader said. There are already shaddock (locally called pompelmoes) available, a niche fruit for local consumption.

All About Grapefruit!

Jan 22, 2015

Grapefruits are delicious, refreshing, and packed with nutrients! Best of all, they are currently plentiful and can help you fight off that winter cold that seems to always be going around. Today we’re giving you all the details on selecting, storing, and preparing grapefruit.

What’s your favorite way to eat grapefruit? Let us know via @halfyourplate on Twitter.

Selecting a grapefruit:

Grapefruit is a citrus fruit that is available in white, pink and red fleshed varieties. As well there are hybrid varieties, such as orange-grapefruit mix. Select firm fruit that feels weighty and has smooth, thin skin.

Storing a grapefruit:

Store it at room temperature if you plan to eat the fruit soon, because citrus fruits are always juicier when slightly warm. If planning to store grapefruit for a longer period, place the fruit in a plastic bag and store in your fridge crisper. Stored this way, grapefruits will last up to 6 weeks.

Preparing a grapefruit:

Wash the outer skin and then cut the fruit in half crosswise. (Crosswise cutting is done through the mid-section, not through the stem section.) Next, use a serrated knife to separate the inner fruit from the skin (run the knife around the inside edge of the fruit). Finally, use the knife to separate the inner sections.

If you would prefer to cut the grapefruit like you would an orange, in sections, cut the fruit in half through the stem section. Continue to cut the halves into slices sized to the way you like to eat them.

To use in salads, etc., remove all the peel. Start by slicing off small pieces from the top and bottom to create stable flat surfaces. You will now find it easier to continue slicing off the pith and peel. Once removed, cut the inner fruit into sections…or slice it to create circular pieces.

Eating a grapefruit:

Enjoy the lively flavour of the inner fruit sections as is. If you’d prefer to make it a touch sweeter, add sugar or maple syrup sparingly. Add pared grapefruit to a salad or entrée to create an interesting flavour balance.

Try this refreshing morning raspberry and grapefruit smoothie! At only 3 ingredients, it’s great for busy mornings.

Use grapefruit to make a delicious glaze that goes over cakes, cupcakes or over other fruit for a sweet treat!

Treat yourself with this beautiful little bowl of roasted grapefruit pomegranate rosewater yogurt! A fancy dessert, breakfast or fun snack!

Grapefruit cocktails (this one’s for the grown-ups)! Grapefruits are a perfect mix for drinks like these grapefruit Moscow mules.

Stock your freezer with Honey roasted grapefruit parfait popsicles!

This absolutely beautiful salad is a perfect side dish for any meal, or add your favourite protein to make it your complete dinner tonight.


Fresh grapefruit is available year-round.


Half a grapefruit has about 50 calories. It is a source of fibre and is an excellent source of Vitamin C.

Note: Grapefruit and grapefruit juice is known to interact with many medications and so needs to be consumed with caution. Patients taking medication for heart disease should speak to their doctor or pharmacist before consuming grapefruit, or any citrus fruits.

Jan. 5, 2001 — Grapefruit juice is supposed to be good for you, but that might not always be the case. Drinking grapefruit juice together with certain medicines can increase blood levels of the drug to harmful levels, according to an editorial in the January issue of the journal Nature Medicine.

“itrus fruits contain many substances other than vitamin C and some of them, such as grapefruit and Seville oranges, can be dangerous if you’re taking certain medications,” writes J.K. Aronson, of the university department of clinical pharmacology at Radcliffe Infirmary in Oxford, England.

So why is grapefruit getting a bad rap? Grapefruit juice inhibits a chemical in the intestine needed to break down many drugs in the body. The absence of this chemical can lead to higher blood levels. In effect, the drug becomes more potent.

This effect has been observed in nearly all calcium channel blockers, a group of drugs used to control blood pressure. Some of them include Plendil, Procardia, and Nisocor. The effect has also been seen in Sandimmune, a drug that suppresses the immune system and sedatives, such as Xanax and Valium. The editorial also warns about the AIDS drug Invirase.

Other classes of drugs which may potentially interact with grapefruit juice include painkillers, antihistamines, steroids, and drugs for asthma. However, this doesn’t mean there’s a problem with every drug in these categories — some interact with grapefruit juice, while others do not.

This means, if you like to eat grapefruit or drink grapefruit juice, talk with your doctor when starting a new medication. And ask your pharmacist about the latest information on food-drug interactions for all the medicines you take.

“Grapefruit does interact with some medications, and anyone who’s taking calcium channel blockers or statins needs to talk with their physician or pharmacist about this issue,” Bill Stinson, PhD, tells WebMD. “However, there are so many positive constituents in grapefruit … that consumers shouldn’t cut it out of their diets completely.” Stinson is scientific research director for the Florida State Department of Citrus.

Good news — grapefruit season is year-round. The tart fruit is a great source of fiber, vitamin C, and potassium. Since it’s always available, we need to take full advantage of it. So how do we know when grapefruit is ripe? We got you covered.

Check the Color

Paulina Lam

It might be tricky to tell when a grapefruit is ripe based on its color. Grapefruits come in five different sizes and colors, such as red, pink, white, oro blanco, and pomelo grapefruits. Each type of grapefruit can range anywhere from bright yellow, to blush pink, to deep orange. With all of these different colors, how are we supposed to know when they’re ripe?

As with most citruses, if there’re any noticeable green patches on the grapefruit, it’s not ripe. The only exception is oro blanco grapefruits. They naturally have a bright greenish, yellow tint to them.

Check the Shape

Brittany Arnett

Grapefruits are supposed to be round, right? Sort of. Grapefruits have a flat bottom and a flat top, giving it an awkward oval shape. Perfection is overrated, and if the grapefruit is too perfectly round, it should still be on the tree. If it’s lumpy looking or triangle shape, put it down.

Check the Texture

Lily Allen

This is where it gets sexual. Feeling the grapefruit might be the easiest way to tell when it’s ripe. It should feel plump and heavy, as if it’s about to burst with sweet grapefruit juice. In general, ripe citrus will have smooth, thin skin.

Give the grapefruit a nice squeeze to see if it’s firm. Firm all the way around is a good sign. If there are any soft spots, it’s probably going bad. Are you still with me?

Now that you know how to tell when a grapefruit is ripe, store it at room temperature and eat it within 10 days. It should be full of juice and ready to eat (insert winky face). Take advantage of those nutrients while they’re good.


Fruit of the Month: White Grapefruit

February 28, 2013

Spring is bursting with grapefruits! Take a break from your harvesting to learn more about the White Grapefruit, our Fruit of the Month!

Donate your Extra Grapefruit

Background and history

The grapefruit, a hybrid of the pomelo and orange, was once a novelty tree that produced undesirable fruit that often went uneaten. Today, grapefruits are a breakfast staple and the go-to fruit for dieters. The story of the grapefruit is relatively recent, with the first seeds appearing in 1683 when Captain Shaddock, an English sea captain with the East India Company, brought grapefruit seeds with him to the West Indies from the Malay Archipelago.

In 1823, grapefruit seeds were brought from the Bahamas to a harbor near Tampa, Florida. At first, the tree was grown as a novelty. By 1885, grapefruits were shipped from Florida to New York and Philadelphia, gaining traction as a suitable fruit for the commercial citrus industry. By 1910, the fruit made its way to Texas, Arizona, and California. Mutations and new climates created new varieties such as pink and red grapefruits.

The grapefruit has acquired a number of names since its beginning. It has been called a pomelo, pamplemousse, Bali lemon, Limau besar, and shaddock. Eventually, it was named “grapefruit” by a Jamaican farmer who noticed the way it grows in clusters like grapes on trees. American horticulturists have made several attempts to change the name from grapefruit to pomelo. However, public resistance has thwarted these efforts and the name grapefruit well remain.

Types and Characteristics

Duncan: The Duncan Grapefruit is a true grapefruit and an old cultivar that is almost identical to the first grapefruit brought to Florida in 1823. It has large, white fruits that are seedy but filled with juice and flavor. Fruit ripens fairly early and can hold on to the tree for many months.

Marsh: The fruit of the Marsh Grapefruit is more oblong than round. The peel is light yellow and the flesh is almost white and usually seedless. The taste is not bitter. The fruit can remain on the tree but the flavor weakens the longer it goes unpicked. The fruit ripens in late fall through winter or spring.

Melogold: Melogold Grapefruit is a hybrid that needs less heat than a true grapefruit. The fruit is thick skinned, large, with dark yellow fresh and seedless white flesh. The fruit ripens in fall through winter.

Oroblanco: The Oroblanco Grapefruit is a hybrid and related to Melogold. The fruit is large with glossy pale yellow skin and sweet flesh. The fruit ripens in fall through winter. Geneticists R.K. Soost and J.W. Cameron of the University of California, Riverside, developed this variety in 1958.

For more information about grapefruit varieties visit: http://www.hort.purdue.edu/newcrop/morton/grapefruit.html


The grapefruit takes 6 months to a year to ripen, and can last on the tree a long time before being harvested without affecting the fruit quality. The best indicator of ripeness is not the peel color, but rather the weight and taste of the fruit.

The best time to harvest white grapefruits is when they have smooth, firm and shiny skin. Pick fruit that is heavy for its size. Some varieties will “regreen” if they remain on the tree too long. This does not affect the flavor or quality of the fruit. If the fruit is too soft and has dull and wrinkled skin, the fruit is overripe.

Harvesting is accomplished by handpicking and pruning. Because the citrus twigs are thorny, gloves and protective clothing are helpful to avoid skin scratches. Larger California citrus growers use harvesting machines that shake the fruits off the tree.

Once harvested, the fruit can be stored at room temperature for about a week and refrigerated for up to three weeks.

Care and Maintenance

Grapefruits thrive in hot conditions. It is best to plant grapefruits in direct sunlight and in climates that experience hot summer days and nights. The heat results in higher sugars and lower acids. To increase summer heat, plant grapefruit trees against a sun-facing wall, which will reflect the heat back on to the tree.

Some varieties of grapefruit grow best in acidic soil, while others prefer a more alkaline environment. Loamy soils are preferred and heavy clay soil will result in poor growth, fewer fruit, and a shorter life.

Got grapefruit trees and too much fruit to use?

Fruit Tree Care Resources

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When Do You Harvest Ruby Red Grapefruit?

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Ruby red grapefruits do not have a set ripeness stage; they gradually improve in taste and increase in size as they mature on the tree. You can check the readiness of this fruit as early as September throughout the southern United States, and it can be harvested through May.

Expert Insight

Horticulturist Julian W. Sawes recommends removing grapefruits from the tree in its first and second year. This helps the tree focus all its energy toward growth, which could increase its fruit production in subsequent years.


A green peel in the early months is not an indication of whether the inner fruit is good to eat; taste one at a time over this period to see if the grapefruits are mature. A grapefruit that feels heavy for its size has a lot of juice, and one that is overly ripe has wrinkled skin.


Ruby red grapefruits will remain edible for two to three weeks if they are refrigerated. Unlike some fruits, grapefruits will not continue to ripen after they are harvested from the tree.


Grapefruits are no longer good for harvest once they begin to fall from the tree or when the inner seeds begin to sprout. A late harvest can result in less fruit production the following year.

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