Did you know that grapefruit is actually a cross between a sweet orange and a pomelo? Did you also know that it comes in many varieties, now available at various farmers’ markets in Southern California?
The seasonality of grapefruit largely depends on where it’s grown. California’s grapefruit are currently in season, with its peak season lasting from around January to June.
A great feature of grapefruit is that nearly the entire grapefruit is usable. Listen to the interview (at the bottom of the page) with Betsy Andrews to find out how to use each part in a variety of dishes.
Grapefruits come in numerous varieties including: ruby red, melo gold, oro blanco, pummelo and cocktail (which actually technically isn’t a grapefruit) and these different varieties express different flesh colors as well. (You can see some examples of the different flesh colors in the photo above.)
The main flesh colors of grapefruit are red, white and pink. Generally speaking, the darker the flesh, the sweeter the taste.
Main course: Scallops with Miso Ginger and Ruby Grapefruit
Something Sweet: Glazed Grapefruit Cake
Marmalade: Chunky Orange and Grapefruit Marmalade
Cocktail: The Pink Paloma Cocktail
Which Farmers’ Markets have them?
You’re likely to find them at most Farmers’ Markets in Southern California this time of year.
Want to know more about grapefruit? Make sure to listen to this week’s Good Food grapefruit segment, below, where Evan Kleiman discusses the winter citrus with Besty Andrews of Saveur.
Watch the video below to learn how to make Grapefruit Givre, a dish Betsy Andrews described in her interview with Evan.