It may be dark and cold outside, but winter is grapefruit's time to shine. There are several varieties to choose from--skin colors range from green to gold, and flesh may vary from yellow to crimson, with a full spectrum of flavors inside. Here's a rundown on the types you're most likely to find.
The "white gold" is a cross between a pomelo and a white grapefruit, with bright green to lemon yellow skin, a thick rind, and sweet flesh with almost no bitterness.
Supposedly, the redder the flesh, the sweeter the flavor, but we find red grapefruit to be the least complex tasting (and often plenty bitter). On the upside, that color comes from lycopene, a cancer-fighting antioxidant.
The most palatable variety, with a mildly tangy sweetness (great for juicing), pink ones fall between red and white on both the color and sweetness spectrum. ####
- Pomelo
It's said that grapefruits are hybrids of pomelo and orange, so think of this as the granddaddy of them all. Pomelos are large, lime green or yellow, with mellow flesh and a bitter, thick pith that is fabulously easy to peel. The sections hold up well in salads.
With creamy yellow skin (no pink blush at all), this is the least sweet variety, and also a test kitchen favorite for its sweet-tart balance and intense, vibrant aroma.