Grapefruit

Grapefruit brings bold citrus and bitterness, great for enlivening dishes.

Flavor

How to use it

Cut through the rich stuff. Grapefruit segments are sour and juicy, so they slice through rich, fatty dishes. Try them with avocado or seared fish.

Broil for balance. Broiling the halves browns the surface, which tames the bitterness and brings out the sweetness.

Common mistakes

• Excess peeling leaves albedo, increasing bitterness.
• Overuse of emulsifiers can overpower fruit aromas.

What goes with grapefruit

• Avocado. Avocado provides creamy balance to grapefruit's sharp acidity.
• Mint. Mint's cool freshness heightens grapefruit's bright flavors.
• Shrimp. Shrimp's slight sweetness works against grapefruit’s tart bite.
• Fennel Bulb. Fennel's anise notes contrast grapefruit's acidity, creating a complex aroma.
• Honey. Honey sweetens grapefruit's bitter naringin and softens its sharp acid.
• Pistachio. Rich pistachio rounds out grapefruit's bitterness and acid.
• Salmon. Grapefruit's sharp bitterness cuts through salmon's oily flesh.
• Sugar. Sugar masks grapefruit's bitter naringin, as in broiled sugared grapefruit.

Try tonight

• Spicy shrimp and grapefruit salad with avocado
• Grapefruit glazed chicken with thyme and fennel
• Grapefruit sorbet with mint

Storage

Store at room temperature for a week or in the refrigerator for up to 3 weeks.