GRAPEFRUIT:

• 1 medium grapefruit = about 2/3 cup juice
• 1 medium grapefruit = about 1 cup bite-sized pieces
• 1 medium grapefruit = about 2/3 cup juice
• 1 medium grapefruit= 10-12 sections

ORANGES:

• 2-4 medium oranges = about 1 cup juice
• 1 medium orange = about 1 cup bite-sized pieces
• 1 medium orange = about 10-11 sections
• 1 medium orange = 4 teaspoons grated peel

Texas RED Grapefruit Classifications:

Rio-Star: combines the two reddest varieties — Rio Red and Star Ruby. The fruit has an overall reddish blush on the exterior peel with a deep red interior color 7 to 10 times redder than the Ruby Red.

Ruby-Sweet: includes the famous original Ruby Red and other redder Ruby varieties such as the Henderson and Ray. Its smooth yellow skin is naturally tinged with reddish blushed areas and has an interior color 3 to 5 times redder than the Ruby Red.

 

FUN FACTS:

• Spanish missionaries are credited with introducing grapefruit and oranges to the Rio Grande Valley of Texas in the late 1800’s.
• The name grapefruit was given to the fruit back in the 1800’s because it grew in a grape-like cluster on the tree.
• The Ruby Red grapefruit was the first grapefruit to be granted a U.S. patent.
• The Texas red grapefruit was designated the official state fruit by the 73rd Legislature in 1993.

 

How to section a grapefruit?

Sectioning our sweet, juicy fruit removes the white pulp which can be bitter and also removes the membrane which can be chewy. The sweet sections can then be used in many delicious recipes!

STEP ONE: With a sharp thin bladed knife, cut off both ends of fruit.

STEP TWO: Place the fruit on the flat end and cut away peel from top to bottom along the curvature of the fruit. Remove all the white pulp.

STEP THREE: Cut down along the grapefruit section towards the center then turn the knife to loosen the section from the membrane and lift out. Remove the other sections the same way.