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photo of grapefruit sliced

In the Kitchen


  • You can choose from red, pink and white grapefruit. These have similar flavor and vitamin C levels but only the red and pink varieties contain beta-carotene and lycopene.
  • Choose firm grapefruit that has a little spring when you give it a very gentle squeeze.
  • Select heavier grapefruits. For equal-sized fruits, the heavier ones are juicier than lighter weight grapefruit.
  • Avoid grapefruit with brown or soft spots because their flavor may be bitter.
  • The outside skin should be intact, but slight discoloration doesn’t affect flavor.


  • If using within a week, store grapefruit at room temperature so it stays at its juiciest. Otherwise it will stay fresh for two to three weeks in the refrigerator. Return to room temperature before serving for best flavor.


  • Rinse well under cool water before cutting. This lowers risk of surface bacteria or dirt being transferred from the skin to the inside flesh.
  • Most Americans are familiar with scooping out sections from the grapefruit. If you peel it and eat the sections like an orange, you get more fiber because you eat the membrane surrounding each section.
  • Grapefruit sections add a delicious tang to green salads; grapefruit and avocado is a classic salad.
  • Make salsa out of diced grapefruit, chopped bell peppers and cilantro.
  • Sprinkle a grapefruit half with a touch of brown sugar and broil just until bubbly.

    Caution: Phytochemicals in grapefruit decrease the enzymes that breakdown several prescription drugs, raising drug levels in the body. This can be dangerous, so check with your healthcare provider about eating grapefruit or drinking grapefruit juice if you take any prescription medicines.

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