Pronounce it: grape-froot 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 always yellow, sometimes with a faint blush of pink,
the flesh varies from yellow-ish white through to pink and ruby
red. Grapefruits are also a good source of fibre and vitamin C.
All year round, though they tend to be juicier and sweeter
during the spring and winter. Choose the best Look for
grapefruits that are plump and firm, with a soft sheen. Avoid
examples with any bruising or coarse, puffy skin, as they will
be dry inside. Choose those that feel heavy for their size -
they're the juiciest. 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