Grapefruit, a large citrus fruit, is a sweet-tart delight that goes beyond breakfast, can be used in deliciously unexpected ways. Try adding segments to a green salad (it's also delicious with sliced avocado); use it in a tropical salsa, a wam citrus compote, or add a little juice and zest to brighten a buttery sauce for fish.
Grapefruit falls into two basic types, based on the color of the flesh: white and pink (which includes red). This flesh color is not an indication of sweetness, which is more attributed to the season—fruits picked early are sour, but the same variety will turn sweeter as the season progresses. Regardless of color, the varieties are all similar, with the main difference being the number (or lack) of seeds.
1 medium grapefruit = about 1 cup juice
Pomelos or tart oranges can substitute, though they lack the zing of grapefruits.
Grapefruit zest is bitterer than other citrus skin, so you may want to blanch it several times to tame the harshness before adding it to your recipe.
Store it at room temperature for up to a week, or up to three weeks in the produce drawer of your refrigerator.