How to Eat a Grapefruit—the Citrus That Will Brighten Every Meal of the Day

Grapefruit deserves more love. It’s a perfect balance between sweet oranges and tart lemons, providing a sugary yet bright flavor with a hint of bitterness in each bite. But how to eat grapefruit? It is most often enjoyed raw, and its versatile flavor profile makes it a perfect match for so many other ingredients, from boozy liquors and fresh vegetables to rich seafood and red meat. We spoke with a citrus grower to learn more about this underrated fruit. Plus, we’re sharing some of our favorite ways to use grapefruit.

Choosing Grapefruit

According to Tony Marquez, a citrus grower and owner of California’s Pearson Ranch, there are a few things to look for when choosing a grapefruit at the grocery store or farmers market. He suggests looking at the outward appearance first and choosing one with a nice, vibrant color. Additionally, the grapefruit should have a gentle floral scent when you gently rub the rind. “They should have a good weight to them, too,” he says. This suggests they contain a good amount of juice inside. He adds that if they are a little soft to the touch, that’s fine, but to be wary of fruit that seems too soft—this could be a sign of old fruit having been harvested and processed a long time ago.

Types of Grapefruit

Grapefruit comes in many shapes and sizes. Marquez walked us through the most common types that you’ll find at the grocery store. 

• Pomelo: Sometimes spelled pummelo, pomelos are one of the oldest citrus fruits known, with their origins traced back to Southeast Asia. They can be very large with a sweet and mildly tart flavor and very little bitterness when the fruit’s flesh is removed from the membranes. The Chandler Pomelo variety, which is grown at Pearson Ranch, can have a light to dark, rosy pink interior color, whereas other varieties have a light to medium yellow interior. 
• Melogold: This variety is a cross between a pomelo and a Marsh grapefruit. Marquez describes the flavor as sweet with a more mellow acid content. “Paired with a golden colored rind, Melogolds have characteristics more “pomelo-like” than their sibling variety Oroblanco,” he says. 
• Oroblanco: A relatively new grapefruit variety, Oroblancos began being raised commercially in the United States in the 1980s. They are a cross between a pomelo and a white grapefruit. The flesh is pale but can wander into the yellow hues, thus the name, which literally means “white gold” in Spanish. Marquez says their flavor is mild and sweet when fully ripe–plus the fruit is virtually seedless. 
• Rio Red: This variety was originally raised in Texas. Their pink-hued rind and pink flesh are what most people identify when thinking of traditional grapefruit varieties. “They are quite juicy with some bitterness, while still maintaining a pleasant level of sweetness,” says Marquez.

How to Cut Grapefruit

Before you can enjoy grapefruit, it’s crucial to know how to remove the skin and separate the fruit from its membranes, known as supreming. Follow these three simple steps:

1. Remove the skin: Using a sharp knife, slice off a small piece from the top and bottom of the grapefruit so you have a flat surface to work with. From there, run the knife along the curve of the fruit, separating the skin from the fruit and removing as much of the bitter white pith as possible. 
2. Cut between the membranes: Hold the grapefruit in your hand and run the knife between the membranes, slicing all the way to, but not through, the center. 
3. Separate the supremes: Use the knife or your fingers to loosen the citrus wedges and pull them away from the membranes.

How to Eat Grapefruit

It might be a fruit but that doesn’t mean grapefruit can only be used in desserts. It’s a great ingredient to use for both sweet and savory applications.

With Seafood

Citrus is traditionally paired with various types of seafood. Grapefruit is mild and hits a lot of flavor notes—sweet, sour, bitter. Serve thin slices with tuna crudo or use the zest, juice, and chopped flesh to make a vinaigrette for a salad with buttery poached lobster, crabmeat, or smoky tinned fish.

With Rich Meat

The freshness and acidity of grapefruit cut the richness of heavy meats like roast beef or slow-roasted pulled pork. You might finish these dishes with a splash of vinegar or a squeeze of lemon juice, but give grapefruit a try instead. The zest is also delicious in a gremolata with fresh herbs and breadcrumbs, which can be sprinkled over many different meaty dishes. 

In Salad

Need an extra hit of acidity in your salad? Grapefruit is the answer. It pairs particularly well with dishes that have significant fatty elements, such as avocado or nuts, since the brightness and acidity mellows out that richness. Try our Grapefruit, Salmon, and Avocado Salad and experiment from there.

In Salsa

Skip the lime juice and add some diced grapefruit flesh and a pinch of zest to your next salsa. Spoon it over salmon fillets or shrimp skewers or serve it in warm tortillas to make fish tacos. 

In Fruit Salad

Fruit salad is such an easy yet impressive dish. Whether you’re serving it for dessert or just doing some light snacking, we love to pair grapefruit rounds with tropical fruits like kiwi, pineapple, or mango. 

Bruleed With Sugar

For a delectable addition to the breakfast menu, simply slice a grapefruit in half crosswise, cover the flesh with a thick layer of brown sugar and a dash of cinnamon, then pop it under the broiler for a few minutes until caramelized and golden brown. Warming up the grapefruit slightly makes it even juicier. 

Candied

Grapefruit can be candied just like oranges and lemons. Boiling the peels, cooking them in sugar syrup, and coating them in more sugar tamps down any bitterness. Eat them as is, toss them with trail mix ingredients, or chop them up to add to muffins and quick breads. 

Baked Goods

Classic desserts that rely heavily on citrus, such as lemon bars and lemon meringue pie, take on a unique yet familiar flavor when grapefruit is used instead. 

Citrus Curd

Curd is often made with lemons, but virtually any fruit can be used. It’s especially easy to swap in other citrus fruits. Spoon grapefruit curd into flaky tart crusts, fold it into whipped cream or spread it into the center of a pavlova, garnished with more grapefruit supremes. 

Preserved

Preserved lemons are a great thing to have on hand–they add a burst of acidic and briney flavor to things like pasta and roasted potatoes. Swap the lemons for grapefruits and follow the same method—you’ll be able to use the flesh and rinds in some of your favorite recipes. 

Drinks

The Paloma and the Salty Dog are two great examples of grapefruit cocktails. Its sweet and slightly bitter flavor is perfect for just about any kind of liquor, from smoky whiskey and sweet rum to the more neutral vodka and tequila—don’t sleep on our Grapefruit and Honey Margarita.

Dessert Glaze

Try using grapefruit instead of the usual lemon or lime when making a glaze for muffins, pound cakes, Bundt cakes, and more. Both the zest and juice can be used in a simple glaze. 

Frozen Desserts

Grapefruit juice is already refreshing, but even more so in a cooling frozen dessert. Try incorporating it into your next batch of sorbet or granita.