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Grapes »« Figs



With a tartness that verges on sour and a sweet tang, grapefruit is a citrus you either love or you don’t.

Grapefruit is the largest known citrus fruit, named for the way it clusters on the tree in a grapelike way. Grapefruit can be classed as white, pink or ruby, which refers to the flesh rather than the colour of the skin.

Like other citrus fruit, grapefruit is an excellent source of vitamin C. Pink or red grapefruit are high in lycopene, a carotenoid that’s also found in fruit such as tomatoes, and may help prevent some types of cancer. It’s also a good source of fibre, vitamins A and B5, and folate.

Choose grapefruit that’s heavy for its size, with a tight skin and no soft spots. Grapefruit will keep for three weeks in the crisper of the fridge, or about one week at room temperature.



The grapefruit was discovered about 300 years ago in Barbados, an island nation in the Lesser Antilles. It’s believed to be a natural cross between a pomelo, a large Asian citrus fruit, and a sweet orange.

They were introduced to New Zealand by Sir George Grey in 1855, and until the 1920s were commonly known as the ‘Poor Man’s Orange’.


Grapefruit is much tangier than orange, so can’t always be used interchangeably. But they go well in a green salad, make excellent juice, or drizzled with honey and grilled for a couple of minutes make a tasty, healthy dessert.


If you’re taking prescription medication, be careful with grapefruit as it can interact negatively with some drugs, including immune-suppressants and heart medication. It’s always best to check with your doctor if you’re not sure.

Grapes »« Figs


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