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Grapefruit

SCIENTIFIC NAME

Citrus × paradisi

CLASSIFICATION

Fruit

SEASON

January, February, March, April, May, June, July, August, September, October, November, December

About

The grapefruit, with its refreshingly bitter and tart taste, is a low calorie, beneficial to the body, citrus fruit. Larger than the orange and squat in shape, the grapefruit is available in varieties, mainly identified but colour (pink, red or white). Refreshing at any time of the day the fruit works fantastically in desserts, sorbets and in salads featuring savoury produce.

Recent varieties of pink and red grapefruit have re-launched a new taste of grapefruit into cafes, restaurants and our homes. Not losing the classic grapefruit zing, these new varieties are naturally sweeter and balance out the flavour on our palates.

The pinky/red colour comes from it’s lycopene content, which is a known anti-oxidant with cancer fighting properties.

West Australian grapefruits are available from March to December and are in abundance from March to August.

The growing regions in Western Australia are the Coral Coast, North West and the South West.

When choosing grapefruit look for plump fruit and tight skin. The fruit should feel heavy, rounded and firm. This indicates juiciness.

Look at shape too. The best grapefruit are somewhat flat at the top and bottom and wider in the middle with an overall oblong profile rather than round.

Finally check skin. Look for a reddish blush somewhere on the fruit.

In general, the redder, the sweeter, but even a little blush can signify superb flavour.

Avoid any fruits that have obvious soft spots

If storing for a short time, leave grapefruit at room temperature.

If storing longer, chill immediately in the refrigerator for up to 4 weeks.

Like the mandarin, the skin of the grapefruit is generally looser than other citrus fruits so it’s easier to peel.

To peel by hand pierce skin with thumbnail about 2cm below the stem mark. From here use your thumb to lift skin from fruit flesh.

The second method uses the same technique but replaces the thumb with the knife and spoon. Firstly cut the fruit with the knife just below the stem mark. Make sure the cut is wide enough to accommodate the tip of the spoon. Slide the spoon tip (face down) between the skin and flesh to lift skin. From here work around the fruit to remove all skin.

Grapefruit can also be juiced. The juice freezes well but not the whole fruit.

Tips and Hints

For breakfast cut through the widest point (middle) and sprinkle with cinnamon and sugar. Serve with a small spoon to aid in scooping flesh out.

GRAPEFRUIT  
Nutrient Value per 100 g
Proximates  
Energy, including dietary fibre 138 kJ
Moisture 88.3 g
Protein 1 g
Nitrogen 0.16 g
Fat 0.2 g
Ash 0.2 g
Dietary fibre 1.7 g
Fructose 1.8 g
Glucose 1.8 g
Sucrose 1.8 g
Total sugars 5.4 g
Available carbohydrate, without sugar alcohols 5.4 g
Available carbohydrate, with sugar alcohols 5.4 g
Organic Acids  
Malic acid 0.1 g
Citric acid 1.2 g
Minerals  
Calcium (Ca) 24 mg
Copper (Cu) 0.03 mg
Iron (Fe) 0.22 mg
Magnesium (Mg) 9 mg
Manganese (Mn) 0.03 mg
Phosphorus (P) 18 mg
Potassium (K) 135 mg
Sodium (Na) 4 mg
Zinc (Zn) 0.11 mg
Vitamins  
Thiamin (B1) 0.034 mg
Riboflavin (B2) 0.034 mg
Niacin (B3) 0.22 mg
Niacin Equivalents 0.62 mg
Pantothenic Acid (B5) 0.28 mg
Pyridoxine (B6) 0 mg
Biotin (B7) 1.9 ug
Folate, natural 14 ug
Total folates 14 ug
Dietary folate equivalents 14 ug
Alpha carotene 6 ug
Beta carotene 11 ug
Beta carotene equivalents 14 ug
Xanthophyl 0 ug
Retinol equivalents 2 ug
Vitamin C 40 mg
Alpha tocopherol 0.2 mg
Vitamin E 0.15 mg
Amino Acids    
Tryptophan (mg/g N) 143 MN
Tryptophan (mg) 23 mg

Source: NUTTAB 2010(Food Standards Australia New Zealand); The University of New South Wales; Professor Heather Greenfield and co-workers at the University of New South Wales; Tables of composition of Australian Aboriginal Foods (J Brand-Miller, KW James and PMA Maggiore).