Grapefruit

Fun fact: Grapefruit originated due to an accidental cross-breeding of a sweet orange and a pomelo.
Grapefruit is a member of the Rutaceae botanical family which also includes clementine, kumquat, lemon, lime, orange, pomelo, tangelo and tangerine.
There are multiple varieties of grapefruit which have slight differences in taste, color, amount of seeds and nutrition.
Grapefruit can interact with certain medications. If you use prescription medications, contact your provider or pharmacist to see if grapefruit is safe for you.

Nutrition

1 cup of grapefruit sections with juice is an excellent source of vitamin C and vitamin A and a good source of copper and vitamin B5.
Vitamin C is an antioxidant that assists in collagen and connective tissue formation, immune function and would healing.
Vitamin A promotes growth and development, immune function, red blood cell formation and health vision.
Copper supports bone formation, energy production, iron metabolism and nervous system function.
Vitamin B5 also known as pantothenic acid aids in converting food into energy, fat metabolism, and hormone production.

Purchase grapefruits in season from November to May for best flavors.
Select grapefruit with thin, smooth, firm skin that is free from blemishes, and heavy for its size.
Prepare the grapefruit by washing the outer skin. Then cut in half and using a knife cut around each triangular segment to loosen the grapefruit pieces. Scoop out the grapefruit and squeeze out any remaining juice.
Eat grapefruits raw, add to a salad, salsa or smoothie, or grill or juice for a delicious treat.
Store grapefruit at room temperature for up to 1 week or in the refrigerator for 2 to 3 weeks.

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