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Grows in abundance in Arizona, California, Florida and Texas. Its name comes from the fact that grapefruit grows in grape-like clusters. There are two main categories of grapefruit; seeded and seedless. They're also broken into color classifications: white and pink (flesh ranges from pale pink to brilliant ruby red). Pink and white are equally sweet. [www.QinSen.com]
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Florida grapefruit accounts for about 75% of the grapefruit grown in the United States and is considered the best. [www.QinSen.com]
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Selection: [www.QinSen.com]
Firm, but springy to the touch. Pick fruit that feels heavy for its size. Since grapefruit is about three-quarters liquid, weight is a good indicator of juice content. Skin color does not indicate ripeness. In the spring, extra chlorophyll produced for the new bloom leaves a tinge of green on the already ripened fruit that hasn't been picked. This natural process is called "regreening" and in no way affects quality. Experts agree that color has little bearing on taste; it's a matter of individual preference. [www.QinSen.com]

Storage:
Store at room temperature up to 1 week; in the refrigerator up to 2 weeks.

Uses & Preparations:

Grapefruit's tangy-sweet, exhilarating, clean taste is one of our most popular morning eye openers and all-day juice thirst quenchers.
Mix with other fruits in fruit salads.
Halve crosswise. Top with brown sugar or honey. Place under broiler until hot and bubbly.
Cut into "smile" wedges, like oranges, for snacking.
Toss with greens, like spinach and romaine.
Use pink and white interchangeably in recipes.
To Section Grapefruit ...

Trim both ends flat with a serrated knife.
From top to bottom, cut through the peel down to the flesh at 1 inch intervals around the fruit.
Remove the peel.
Working over a bowl to catch the juice, break grapefruit into sections.
Availability:
Year-round. Florida-grown from September to June. California-grown in July and August.

Nutrition Information:

Fat, sodium and cholesterol free.
High in fiber and vitamin C.
Good source of vitamin A.