The semisweet fruit stars in cocktails, tacos, and more.
Recipes by Justin Chapple
Thought to be named for the way it grows in clusters, this citrus has long been pigeonholed as a breakfast food (or, worse, a fad diet). But grapefruit’s sweet-tart flavor can brighten everything from ice cream to fish tacos. Stop spooning and start slicing, sautéing, and squeezing (mmm, grapefruit cocktails) with these well-rounded recipes.
Lugged home a bag of grapefruit only to find the flesh inside dry and mealy? Take time in the store to weigh each fruit in your palm. If it feels firm and heavy for its size, chances are it’s filled with juice.
White grapefruit, identified by its creamy yellow skin with no hint of pink blush, is slightly tangier than pink or red (the darkest of the three most common types). Pink is particularly popular because of its balance of sweet and tang, but any variety will work in these recipes. Store grapefruit for up to two weeks in the crisper drawer of the refrigerator.