Cocktail Grapefruit

Cocktail Grapefruit

Before I loved cocktails, I loved food.  And at a fairly early age, I fell in love with shopping for food.  Yes, I love grocery shopping.  I do.  I love to read the labels and thump the melons, stroll the aisles slowly, and peer at the new products. When I see something new to me, especially in the produce section (where things do not surprise me frequently), I stop and lean in for a closer look.  So when I saw the sign proclaiming Cocktail Grapefruit, I was intrigued.  I snapped a pic and brought one home.  It was much smaller than your average grapefruit and had a yellow inside when cut open.  Lots of seeds, but juicy, so I’m planning on using the juice rather than eat it for breakfast.  After doing a quick google, I found some more info on this petite pamplemousse.  It turns out it isn’t really a grapefruit at all, but a cross between a Frua Mandarin and a Pummelo.  It tastes like a grapefruit, but without the bitterness or sourness.  Kind of like a sweet grapefruit.  I’m going to buy some more and make a Cocktail Grapefruit Cocktail!  Stay tuned…

Published in: on January 27, 2010 at 10:02 pm  Comments (3)  

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3 CommentsLeave a comment

  1. Something you should look for in the stores is the Oro Blanco Grapefruit. It’s currently my favorite citrus offering & is some fantastic eating. I imagine it’d be great for adult beverages, as well, just grab the heaviest ones available to make sure you get the most juice.

  2. It’s not far off: The grapefruit came to be through a spontaneous hybridization between a pomello and a jamaice sweet orange. The first recorded record of a “Forbidden Fruit” tree (as they were called at the time) is from a 1750 Natural History of Barbados.

    Grapefruit season is starting again – the first of the Duncans are available in some stores here in Portland, OR.

    • That should read “Jamaican,” oops.


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