Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon


Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

What is it?

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.

There are two types of grapefruit: white/yellow and pink/red. Pink grapefruit tend to be sweeter, while white grapefruit are often more flavorful. Both are delicious, so choose based on what level of sweetness you’re after—and what color you want in your dish. Regardless of color, the varieties are all similar, with the main difference being the number (or lack) of seeds.

Kitchen math:

1 medium grapefruit = about 1 cup juice

Don’t have it?

Pomelos or tart oranges can substitute, though they lack the zing of grapefruits.

How to choose:

When you’re shopping for grapefruit, look for those that feel heavy for their size. The extra weight is all juice. They should also have smooth, shiny skin, with no blemishes.

How to prep:

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.

How to store:

Store it at room temperature for up to a week, or up to three weeks in the produce drawer of your refrigerator.


  • Recipe

    Steamed Salmon with Fennel and Citrus

    Aromatic fennel and tart citrus highlight the sweetness of salmon while providing a counterpoint to its rich texture. If you can’t find blood oranges, add another medium orange to the…

  • Recipe

    Fennel and Fig Pesto

    The sweetness of fig contrasts the tingly heat of fresh ginger and the bright acidity of grapefruit. Serve as part of a cheese course or on crostini.

  • Recipe

    Pan-Seared Sea Scallop Salad with Grapefruit and Fennel

    Scallops add welcome richness to a brightly flavored main-course salad.

  • Recipe

    Citrus-Herb Turkey & Gravy

    Dry-brining the turkey allows the spices to penetrate the meat. A compound butter of garlic, citrus zests, and fresh herbs goes under the skin just before cooking so that those…

  • Recipe

    Hemingway Special

    Created for the daiquiri-loving expat Ernest Hemingway at El Floridita in Havana, this cocktail (also called a Papa Doble) was originally made without any sugar and with twice the rum.…

  • Recipe

    Grapefruit Curd

    This sunny curd is the perfect consistency to pour over ice cream or spread on toast.

  • Recipe

    Grilled Grapefruit Halves with Honey, Brown Sugar, and Pistachios

    These honeyed grapefruit halves have brunch written all over them. Grilling caramelizes the sugar in the fruit, accentuating its sweetness, while pistachios add warm, toasty flavors, and mint and créme…

  • Recipe

    Grapefruit Slaw

    This tangy slaw packs a bit of heat from jalapeño and red pepper flakes. Pepitas sprinkled on top add a salty crunch. Try serving it with grilled seafood.

  • Recipe

    Grapefruit Tart

    This unusual tart features a grapefruit custard baked in a pastry shell and topped with slices of candied grapefruit, balancing tartness with bittersweet.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.