When to Buy/In Season:
All year. Best supplies October to May
How to Select:
Well-shaped firm fruit that is spring-to-touch and heavy for it’s size. Discolored spots on the skin rarely affect eating quality. Varieties include seedless, with seeds, pink- or white-fleshed. Avoid fruit which is soft or discolored at the stem end.
Citrus crops are highly sprayed and chemically treated. Organic grapefruit is especially important if you are using the peel or zest, where most of the chemicals remain.
EWG 2009 Dirty Dozen, #32 in residual pesticide contamination.
How to Store:
Fresh grapefruit may be stored in the refrigerator for 1 – 2 weeks
See our Basics of Canning Fruit at Home
Home Canned citrus fruit can be stored for up to 3 – 6 months; they may lose quality after that point. Commercially canned fruit can be stored up to 3 years.
Dried fruit may be stored 6 – 12 months at room temperature, or indefinetly in the freezer.
To dry citrus peel, choose fresh fruit that is NOT labeled “color added”. Wash well to remove surface dirt and pesticides. Cut a thin layer of peel from fruit, avoiding the bitter, white pith. Dry at 135oF until crisp.
Photo Source: Steven Fernandez