Add a bit of tang to your meals this month with juicy grapefruit.
There are three main varieties of this juicy, slightly sour citrus fruit. Marsh seedless is a yellow-skinned variety with pale yellow flesh and no seeds. Ruby (also known as red blush and ruby red) has juicy pink-red flesh and orange-red skin. Thompson (or pink marsh) has yellow skin, no seeds and light pink flesh.
Select grapefruits with glossy skin that feel heavy for their size.
Grapefruits are harvested when they are ripe and ready to eat. Store in the fridge or at room temperature for up to seven days.
Grapefruits can be juiced or eaten raw, just like an orange. Simply slice in half and eat the flesh with a spoon for breakfast, or peel it and use in salads, dressings, jams or desserts.
3 ways with grapefruit
Make a deliciously tangy salad dressing: Combine 1/2 cup freshly-squeezed pink grapefruit juice with 2 tablespoons orange juice, 1 teaspoon crushed garlic, 1 tablespoon olive oil, 1 teaspoon honey and a little grapefruit zest.
For a twist on your favourite sweet treats, try replacing the lemon or orange zest, juice or flesh in your favourite citrusy baking recipe with the zest, juice or flesh from a grapefruit. This works well in recipes such as muffins, cakes, tarts or pikelets. Delicious!
Create a tasty, fresh salad: Combine 400g cooked chicken breast with 6 cups rocket leaves, 2 chopped pink grapefruits, 250g halved cherry tomatoes, 1 chopped avocado, 1/2 sliced red onion and 4 tablespoons chopped pistachios. Enjoy!