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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, sharp knive to cut between each segment. Alternatively, peel and separate the segments as you would as orange.
In the fridge, or a cool place, for up to a week.
Eat raw on its own or add to fruit or vegetable salads; halve, sprinkle with sugar and ground ginger and grill (3-4 minutes); use to make marmalade.
This Refreshing and delicious grapefruit is rich in phytonutrients like lycopene, vitamin A, and beta-carotene. The fruit is well known as "fruit from the paradise" for its unique health-promoting as well as disease preventing properties among the health-conscious
Grapefruit is a large, thick skinned, juicy citrus fruit that can be white- pink- or ruby-fleshed. Some varieties are seedless and pink grapefruit tend to be sweeter than white ones . All grapefruit have bitter pith and skin. A‚Sweetie looks like a grapefruit, but is actually a grapefruit-pomelo hybrid and has much sweeter flesh.
Grapefruit make excellent marmalade. Their pithy skin is also good candied, if blanched several times in fresh water, then simmered in sugar syrup. Otherwise, cut away the thick bitter pith and skin from fruit segments before cutting the segments out of their fibrous casing. Prepared in this way, grapefruit tastes good in sweet and savoury salads. Fresh coriander, chilli, other citrus fruit, shellfish and salad leaves all favourof the fruit in savoury dishes. Freshly squeezed grapefruit juice also makes refreshing sorbets, jellies, mousses and syllabubs.
Article by Sybil Kapoor