Compared to many other fruits, grapefruit is relatively new on the scene. Present-day grapefruit are descendents of an Asian fruit, the pomelo. Pomelos were large fruits with rough, thick skins, lots of seeds and a slightly sour flavor. Grapefruit have been grown in Florida since the 1830's, but not until the turn of the century were they shipped outside the state. The United States produces the majority of the world's supply of grapefruit, with Florida leading all other states in production. Grapefruit are also commercially grown in California, Texas and Arizona.

• Grapefruit can be cut into halves and served for breakfast. The halves can be lightly sprinkled with sugar or salt.
• Grapefruit can be peeled and separated into segments for use in salads and entrées.
• For a light dessert, grapefruit halves can be sprinkled with sugar (granulated or brown), dotted with butter and broiled until the sugar melts.
• Grapefruit are commercially processed to extract the juices. This can also be done at home.

Grapefruit are grouped by color of the flesh, white (yellow-white) and pink (yellow-pink to deep pink). The skins of all varieties are yellow, some with a pink blush. They can also be classified as seeded or seedless. Common varieties of white grapefruit are Marsh (seedless) and Duncan. Pink grapefruit varieties include pink Marsh, Ruby Red (seedless) and Star Ruby.

Grapefruit is available most of the year. The Florida and Texas season begins in November and continues through June. Fruit from California and Arizona is available from January through August.

Grapefruit should be firm with shiny, smooth thin skins. Fruit that feels heavy for its size is probably juicy. Avoid lightweight grapefruit with rough skins.

1 medium grapefruit = 1 cup juice; 1-1/2 cups segments.

While grapefruit can be stored at room temperature for two or three days, they keep better if stored in a plastic bag in the refrigerator. They will keep up to two weeks.

For serving grapefruit halves, a serrated grapefruit knife is ideal for separating the segments from the peel and membranes before serving. A paring knife can also be used. The segments can be eaten with a spoon.

To section, place the grapefruit on a cutting board. Cut a slice from the top and bottom of the grapefruit. Then starting at the top and working towards the bottom, slice the peel and white pith off the grapefruit in wide strips, following the curve of the grapefruit. Repeat until all the peel and pith are removed. Make "V-shaped" slices into the center of the grapefruit just inside of the membrane to remove grapefruit segments.