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Tips For Buying Grapefruit Grapefruit is available all year, with most abundant supplies from January through May. While Florida is the major source of fresh grapefruit, there also is substantial production in Texas, California, and Arizona. Several varieties are marketed, but the principal distinction at retail is between those which are "seedless" (having few or no seeds) and the "seeded" type. Another distinction is color of flesh. Pink- or red-fleshed fruit is most common, but white-fleshed varieties are also available. Grapefruit is picked "tree ripe" and is ready to eat when you buy it in the store. Look for: Firm fruits, heavy for their size, are usually the best eating. Thin-skinned fruits have more juice than coarse-skinned ones. If a grapefruit is pointed at the stem end, it is likely to be thick-skinned. Rough, ridged, or wrinkled skin can also be an indication of thick skin, pulpiness, and lack of juice. Grapefruit often have skin defects such as scale, scars, thorn scratches, or discoloration. This usually does not affect how the fruit tastes. Avoid: Soft, water-soaked areas, lack of bright color, and soft, tender peel that breaks easily with finger pressure are symptoms of decay. Courtesy of Consumer Information Center, Pueblo, CO, 81009 |
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