Harvest of the Month: Grapefruit

While the many “super food” lists issued over the last decade have included a wide array of items, one fruit that seems to almost always be included is the grapefruit.

It makes sense. After all, the citrusy orb is packed with vitamins and nutrients, serves as a powerful hydration source, helps to reduce weight, offers a good dose of fiber and much, much more.

Of course, it’s also got an eye-opening and refreshing flavor that some people think is essential for starting the day. But, others have learned that grapefruit isn’t just for breakfast. It’s also become a favorite ingredient in green salads, seafood dishes, cocktails and baked goods.

That’s an interesting progression for a fruit that is essentially manmade. A hybrid fruit originally bred by combining oranges and pomelos (large fruits from Southeast Asia), the grapefruit didn’t come onto the scene until the 18th century. Today, the United States is the world’s top producer and exporter of grapefruits.

To make sure you get the most out of grapefruit, choose fruits that are firm and feel heavy for their size. If you feel soft spots or the fruit looks puffy, pass it by. Feel free to store grapefruit for up to a week at room temperature, or pop them into the fridge for up to three weeks. But if you do refrigerate them, set them out for a while before digging in. They’re juicier and tastier at room temperature.

Try this Delicious Grapefruit Poppy Seed Bread

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