Food Lens · Produce
Grapefruit
Tart and slightly bitter with an underlying citrus sweetness that varies by variety.
Lens analyzedGrapefruit is a large citrus fruit with a tart, slightly bitter flavor balanced by an underlying sweetness, ranging from pale yellow to deep pink or ruby flesh depending on variety. Its size and thick rind mean it's usually cut in half and eaten with a spoon rather than peeled by hand. Different varieties vary noticeably in how sweet or bitter they taste.
Where it comes from
Grapefruit is a relatively recent citrus hybrid, first documented in the Caribbean in the 1700s as a cross between a pomelo and a sweet orange. It became a major North American breakfast fruit through the 1900s as citrus growing expanded across Florida, Texas, and California.
Buying it
Choose grapefruit that feels heavy for its size, which usually means it's juicier. Smooth, thin skin often signals a sweeter fruit than one with thick, rough skin.
Storing it
Refrigerate grapefruit, where it stays good for about three weeks; it can also sit at room temperature for shorter-term use.
Keeps about 21 days in the fridge.
In season
Peak season is January–April, though it's available year-round.
Grapefruit is a winter citrus crop, though domestic and imported supply keeps it available most of the year.
Recipes that use grapefruit
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