The grapefruit is perhaps the least versatile of the citrus fruits. It is usually served fresh, as an appetizer or in salads, or is squeezed for its juice. The bitter rind is rarely consumed. For a light dessert, grapefruit segments or halves may be sprinkled with sugar, and then placed under the broiler until they caramelize.
Grapefruits provide good nourishment, as they are high in vitamins A, B, C, and potassium; coupled with a low calorie count, this make them a staple food for healthy eating. Both the yellow and the less tart pink grapefruit can vary greatly in size (diameter 4 1/2 to 7 inches). They resemble the shaddock (or pomelo), the largest citrus fruit, and also the pleasantly sweet, green-skinned "ugli fruit."
