Post #317958 by Chip and Andy on Wed, Jul 11, 2007 2:34 PM

This is one of the better links I have found describing the history and differences of Grapefruit..

http://www.vegparadise.com/highestperch63.html

I still get a smile when I read the scientific name... Citrus X paradisi

As to which color grapefruit in regards to our recipe: White Flesh grapefruit would have been the most common fruit availale about the time this recipe was invented so that should be our target. The color of the fruit is actually less important than the quality of the fruit, specifically: Look for fruit that is large and well shaped, smooth and heavy for its size. If the fruit has a 'nipple' at the stem or flower end it was picked too early and will be bitter (more bitter than other grapefruit).

Now, lets review whats in our glass so far:

Lime (lots of citrus, medium tart, little sweet)
Grapefruit (lots of citrus, medium to strong tart, lots of sweet, lots of aroma)

A heady mix of flavors and aroma, this is going to get nothing but better.

Do please continue to discuss your adventures in Limes and Grapefuit and which varities you can get in your local areas. "Season" is over for grapefruit, but in this modern age you should still be able to find something to use and share.

Next up: Club Soda, also known as Charged Water, and why you shouldn't even think about skipping this ingredient....