Grapefruit
Citrus paradisi · pomelo-sinaasappel hybride · pampelmoes
Grapefruit: what every chef needs to know
Open any well-stocked walk-in and chances are you will find Grapefruit — a large citrus fruit that originated as a cross between the pomelo and the sweet orange in Barbados in the 18th century. The fruit has a thick albedo (white pith) and juicy flesh in yellow, pink or red (Ruby Red, Star Ruby). The bitter character of grapefruit comes from naringenin, a flavonoid that cleanses the palate and tastes bittersweet. Grapefruit has a well-documented pharmacological property: the furanocoumarins in the juice inhibit the CYP3A4 liver enzyme responsible for breaking down over 50 commonly used medications (statins, calcium channel blockers, blood thinners). This is relevant information for menu planning in care settings. In hospitality: inform guests with known medication use when serving grapefruit dishes. Best flavour development is during December to April (Texas Rio Star and Florida Marsh). For garnishing: supremes (membrane-free segments) or as a granita base.
Grapefruit: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023.
Grapefruit: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Gehalveerde grapefruit sprinkled with dark rietsuiker and gebruleerd under the salamander of with a crème brûlée brander. classic American and French ontbijtgerecht, nu also popular as amuse of pré-dessert in fine dining.
Granita of fresh grapefruitsap with a splash Campari, lemon and suikersiroop. red-roze ijs that the bittertonen of grapefruit and Campari combines. popular tussengerecht of digestief in the Italian and modern bistro-kitchen.
dressing of fresh grapefruitsap, extra vergine olive oil, finely chopped shallot, dill and sea salt. served over flinterdun sliced raw coquilles, zeebrasem of salmon. the acidity of grapefruit cureert the raw visvlees light, vergelijkbaar with a citrusmarinade.
Grapefruit: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Snij above and onderkant af. Snij peel and albedo along the rondingen weg. Snij the partjes between the vliezen from. This are the supremes. store the vrijkomende sap for dressings.
sprinkle gehalveerde grapefruit with rietsuiker and bruikeer with a crème brûlée brander of under the salamander. classic ontbijtgerecht and amuse. serve warm.
add campari of rosé wine to for a bitterzoete volwassen versie. Ruby Red provides the mooiste roze colour.
Grapefruitsap vervangt vinegar in a vinaigrette. Combineer with sesame oil, ginger and soy sauce for a Asian dressing at fish-carpaccio.
Grapefruit: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Grapefruit: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Best flavour: December to April (Texas Rio Star, Florida Marsh White). Available year-round as an import but quality outside the season is significantly lower. Ruby Red and Star Ruby (pink/red flesh): slightly sweeter than yellow, popular in modern cuisin
Grapefruit: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Grapefruit: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Marlborough Sauvignon blanc has a characteristic grapefruitschil-, passievrucht- and grassy profile That directly resoneert with the bitterzoete notes of grapefruit. the high acidity matcht the citrus of the vrucht. excellent at a grapefruitvinaigrette-salad of ceviche with grapefruitsap.
- Marlborough Sauvignon Blanc (Cloudy Bay, Greywacke, Villa Maria)
- Sancerre AOC (Loire, drooger, mineraliger)
- Pouilly-Fumé AOC (Loire, voller)
Cava Brut Nature has a dry, fresh style with citrus- and appeltonen That the bitterness of grapefruit support without in conflict to come. excellent as aperitief with a granita of grapefruit and Campari. the particularly dry style (max 3 g/l sugar) pairs with the bitter component.
- Cava Brut Nature (Gramona, Raventos i Blanc, Juve i Camps)
- Crémant de Limoux (Frans alternatief, voller)
- Champagne Extra Brut (premium variant)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Grapefruit
What is the difference between grapefruit and pomelo?
Pomelo (Citrus maxima) is the parent fruit of grapefruit — larger, with a thicker albedo and a milder, less bitter flavour. Grapefruit (Citrus paradisi) is smaller, juicier and bitter due to naringenin. In hospitality, both are used for supremes and juice, but pomelo is less bitter and better suited to raw salads.
How do I efficiently remove the bitter albedo from grapefruit when cutting supremes?
Cut the grapefruit in two passes: first remove the skin completely with a sharp knife, top to bottom following the curve, including all white pith. Check that no white remains visible on the flesh. Then cut the supremes by running the knife along both sides of each membrane. Supremes must be completely pith-free for restaurant presentation.
Why should I warn guests about grapefruit with medication?
Grapefruit juice contains furanocoumarins that irreversibly inhibit CYP3A4 in the gut. This enzyme breaks down over 50 commonly used medications. Inhibition can lead to toxic blood levels of statins (muscle pain, kidney damage), calcium channel blockers (blood pressure drop) and blood thinners. One glass of juice has an effect lasting 24–72 hours. In care settings and on dietary menus, noting grapefruit is a legal duty of care.
At what temperature should you store Grapefruit?
Store Grapefruit at 10-13 °C (heel). Gesneden: 0-4 °C., compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Grapefruit professionally?
The primary professional technique for Grapefruit is Supremes cut at koud for 5-8 min per vrucht. Always verify core temperature with a calibrated probe thermometer.
Does Grapefruit contain allergens?
Grapefruit is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
