Earthbound Farm Organic Salads, Fruits and Vegetables

Nothing is more welcome during the cold, dark months of winter than the bright color, sweet juiciness and succulent flesh of citrus. Although most home cooks are comfortable working with oranges, their tangier cousin—the grapefruit—presents a bit more challenge. This month we've developed a few easy recipes that go beyond breakfast—and feature the delectable grapefruit in salads, drinks, condiments and desserts. Although available all year round, this fruit is at its peak from December through April, so now is the time to celebrate the humble grapefruit and get creative with your winter meals.

As just about everyone knows, citrus fruit, including grapefruit, is rich in vitamin C. Grapefruit is also a good source of dietary fiber, vitamin A, calcium, iron and potassium. Low in calories and loaded with anti-oxidants that are believed to help slow down the aging process and protect against some diseases, grapefruit is a healthy addition to any meal. Long prized in Asian cuisines and across the Mediterranean, here in the United States we are just beginning to recognize how the sweet-tartness and perfumey fragrance of grapefruit can add color, distinction and appeal to even the plainest ingredients.

There are two main varieties of grapefruit: the Duncan and the Marsh. The Duncan is a large, yellow-skinned Florida grapefruit that is usually used for juicing because of its many seeds. The most common grapefruit you'll encounter in the market is the white Marsh, which has yellow skin and white (actually pale yellow) flesh. It is considered a seedless variety, despite the fact that there are some seeds in each fruit. In 1913 a pink Marsh grapefruit was introduced, and this is the ancestor of all varieties of pink grapefruit grown today, including the ruby red Marsh and the very sweet and delicious red-fleshed Star Ruby.

Select grapefruits that have firm, shiny skins, avoiding fruits with wrinkled skins or soft spots. Choose fruits that are heavy for their size, as this signals sweetness and juiciness. Sometimes the skin may have a green tinge. This can indicate that that the fruit was exposed to cold temperatures before picking, or it may be re-greening, a natural process that occurs in spring when extra chlorophyll is produced for new blossoms. In any case, it does not mean the fruit is under-ripe. Note that grapefruits with a pink or red blush on their skins will have rosier flesh. In general, the deeper the color of the flesh, the sweeter the grapefruit will be. Never store grapefruit in a bag. Keep at room temperature for several days, or place in the refrigerator for 4 to 6 weeks.

Chef's Tip: Segmenting Citrus
Segmenting citrus, or to "supreme" in culinary vernacular, means releasing the individual segments or sections of a citrus fruit from the membranes that hold the fruit together. The membranes of a grapefruit, in particular, tend to be tough, bitter and chewy, and removing them creates a much more attractive presentation.

First, slice off the tops and bottoms of the grapefruit or orange, etc. With a small, sharp knife (serrated also works well), cut off the peel, cutting deeply enough that the white, bitter pith is removed. This can be done either in a circular motion, moving around the globe of the fruit, or by slicing from the top to the bottom of the fruit, following the contour of the fruit. Work over a bowl to catch any juices that are released.

Next, insert your knife along one side of a membrane, and slice toward the center of the fruit, keeping the knife as close to the membrane as possible. One side of the segment will now be separated. Turn the blade of the knife so it now faces outward, and slice along the membrane on the other side of this section until the segment is completely freed. Once you have released all the segments, squeeze the juice from the empty mass of membranes into the bowl.