While grapefruits are often served cut in half to be eaten raw or juiced, they can also be
sliced and grilled as a side dish to serve with an entrée. Grapefruit sections or pieces
can be added to fruit salads and used in desserts.
Buying and storing tips
Fresh grapefruits are available year-round, though they are traditionally a winter fruit.
Those grown in Arizona and California are available January through August, and grapefruit
grown in Florida and Texas arrive in October and last through June.
Choose grapefruits that feel heavy in the hand. Although the skin may appear irregularly
colored, this is not generally an important factor. Avoid fruits that have soft or wet spots.
Thinner-skinned fruits are usually juicier but not necessarily tastier. Grapefruits ripen when
picked, and are best when stored loose at a cool room temperature, or in the refrigerator.
Grapefruit can be white (really a pale yellow), pink, or red. The white variety is usually
smaller and more tart than the pink. Large, ruby-red grapefruits were discovered growing in
Texas in 1929. Some grapefruits are seedless.
Grapefruit (pink and red, raw), 1 cup (sections)
Total Fat: 0g
*Excellent source of: Vitamin A (2,645IU), and
Vitamin C (71.76mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.