Grapefruit Ruby

Available all year round, though they tend to be juicier and sweeter during the spring and winter. Grapefruit is named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest citrus fruits, growing up to 18cm in diameter. Inside, the flesh is segmented, like an orange, though the flavour is more tart.

They come in both seeded and seedless varieties and, although the skins are either yellow or with a faint blush of pink, the flesh varies from yellow-ish white through to pink and ruby red. To eat for breakfast or as a starter, cut in half, then use a serrated, curved-blade grapefruit knife to separate the skin from the flesh (leaving the flesh still cupped in the skin), then use a small, sharp knive to cut between each segment. Eat raw on its own or add to fruit or vegetable salads; halve, sprinkle with sugar and ground ginger and grill (3-4 minutes); use to make marmalade.

Nutrition:

A good source of fibre, Vitamin A and Potassium, and an excellent source of Vitamin C.

Storage:

In the fridge, or a cool place, for up to a week.

Source:

Local North Devon producers. We may also source from other markets in times of high demand.