Grapefruit

A classic accompaniment to Sunday brunch, grapefruit probably got its name because of the way it grows: in giant, grapelike bunches. It’s packed with vitamin C, potassium, and fiber, but those taking certain medications (for high blood pressure, cholesterol, anxiety, to name a few) should beware, as grapefruit can interact dangerously with the drugs.

Season: Year-round.

How to Choose Grapefruit
Opt for easier-to-prepare seedless varieties with thin, finely textured skins that feel heavy for their size and are firm when squeezed. The interior flesh can range from pale yellow to ruby red. While the color does not affect the flavor, red varieties have much higher levels of lycopene, an antioxidant.
How to Store Grapefruit
Grapefruit will last up to 1 week at room temperature or 2 to 3 weeks refrigerated.

How to Prepare Grapefruit
You can peel and section the fruit with your hands, but for salads and other dishes, you may want to prepare the fruit with more finesse. With a sharp knife, cut off the top and the bottom of the grapefruit, then cut away the remaining peel and white pith. Next, either slice the fruit or cut along the membranes between segments to release them. If you need the zest, grate it before peeling the fruit.
How to Use Grapefruit
If the fruit is bitter, a counterintuitive sprinkling of salt will make it taste sweeter. Grapefruit also pairs well with peppery salad greens, like arugula.

—Melinda Page

Real Simple Grapefruit Recipes:
See all Grapefruit recipes »
How To: Zest Citrus
How to zest citrus like a pro: Grating the outer peel of lemons, limes, oranges, and grapefruits releases concentrated flavors. This video shows how to zest citrus—a little zest goes a long way.