Grapefruit

It is not known when grapefruit were introduced into the Pacific, but they
are widely grown in most parts of Polynesia and Melanesia and in some
atolls. Grapefruit have been promoted as having potential benefits in the
tourist market (used in local hotels), as well as for export.
Selection
Select fruits of similar size and pale yellow-green (or pinkish-yellow in some
varieties) colour. Small to medium sizes are usually juicier. The skin should
be clean and free from blemishes.
Storage
Grapefruit are best stored in a cool place. In cooler months, fruits will keep
for two weeks. The flavour and juiciness improve with storage. Grapefruit
juice can be frozen for longer periods.
Preparation
To prepare grapefruit for breakfast, wash fruit well, cut in half crosswise,
loosen the segments with a sharp knife so that they can be lifted out with a
spoon, if necessary sprinkle sugar on the fruit, and cool in the refrigerator
overnight. The segments can also be lifted out and served on a plate with
honey.
Food value
The fruit is an excellent source of Vitamin C and is also a good source of
dietary fibre . It is naturally low in
sugar and can be considered as a carbohydrate-free food, especially if sugar
is not added to it when eaten.
Use
Grapefruit makes a delicious breakfast fruit. It can be made into fruit juice,
segments can be added to salads or used in desserts, and it can be made into
marmalade. Unfortunately the fruit is not popular with Islanders, probably
because of its bitter acidic taste as well as the fact that there are a wide variety
of alternative fruits available. Mixing with a very sweet fruit (mango)
can overcome its sourness.