The ruby red grapefruit is the one that converted a generation of people who thought they did not like grapefruit. Where the white grapefruit can be sharply bitter, the ruby red has a natural sweetness that softens the bitterness into something more complex and genuinely enjoyable. Deep pink flesh, plenty of juice, and a flavour that wakes you up.Grapefruit are at their best from winter through spring, typically from June through October, when cool growing conditions concentrate the natural sugars. That is the time to buy them.Look for grapefruit that feel heavy for their size with smooth, firm skin and a deep blush on the rind. A heavy grapefruit has more juice. Avoid any that feel light or have soft, wrinkled patches.Halve and eat fresh with a spoon, juice in the morning, segment into a salad with avocado and prawns, or use the zest in a dressing or tart. The flavour pairs beautifully with honey and fresh mint.
