Grapefruit, the State Fruit of Texas, is a relative newcomer to the citrus family. It is believed by many botanists to be an accidental hybrid between the pomelo and the orange. It did not become familiar and appreciated in the United States until the beginning of the 20th century. Now the U.S. is the largest producer of grapefruit, and approximately 60% of the world's crop is used for juice and for canning, while the rest is sold fresh.

The name was coined by Jamaican farmers (who were the first to grow it) in the early 19th century, probably because grapefruits grow in clusters, like grapes, and they couldn't think of anything else to call it. Several attempts have been made since that time to change the name, but it appears to have stuck.

Nutritionally Speaking: Grapefruit is a good source of vitamin C, potassium, and folic acid. It also has excellent diuretic properties. Red and pink grapefruit have more food value than white varieties, especially more vitamin A and lycopene, which are important antioxidants.

Culinarily Speaking I love to eat grapefruit plain – either cut in half, sectioned, and scooped out daintily with a spoon, or peeled and sectioned by hand like a jumbo orange.

BUYING: Try to buy fresh grapefruit in season (fall/winter/early spring) and choose fruit that are heavy for their size, with tight, thin skin. Avoid fruit that feel soft or spongy when gently squeezed. If you're dying for some grapefruit and they're out of season, try eating canned grapefruit sections packed in unsweetened juice. They're not bad!

STORING: Fresh grapefruit tastes best when eaten at room temperature, and it can be stored that way about a week. Thereafter it will keep for a while in the refrigerator, but allow it to come to room temperature before eating or juicing.