Interesting question. My best guess is it has to do with the variety. Perhaps during the offseason like in October , the variety in your stores is a kind that shows up every earlier or stores better, but it has more seeds.
Do you remember if it was labeled with a variety at all? Often they aren't, which is too bad, because you can't identify ones you want to buy or not again. I love grapefruits, Thanks for sharing. We live in the SF Bay Area, and our neighbor had what we thought was an enormous grapefruit tree--maybe 25 feet tall.
The fruit had a yellow skin, but the segments were very pale, almost white, and almost crunchy, with large vesicles, so the sections separated easily from the pith. Very nice texture for eating, more like peeling and eating a giant navel orange. I don't think you could eat it with a grapefruit spoon--too dry. The flavor was lovely: a little bitter, but not overtly sour although not very sweet either, and definitely not rich. Alas, the neighbor cut down the tree and nobody in the current generation of the family liked grapefruit!
I don't recall the peel being as thick as a pomelo, and I thought it might be an Oro Blanco. But I tried an Oro Blanco from the farmers market and the flesh was very different--darker and much juicier, sweeter, fine-grained vesicles, with a disappointing lack of acid. Clearly a totally different fruit. Any ideas? We are hoping to plant a new one of whatever it was, preferably a dwarf or semi-dwarf version. Oh I love a good mystery! I started looking through one of my go-to resources to try and find it for you, but realized it might be best to share a couple links and have you sort through them as well.
The University of California, Riverside, has a huge collection of varieties with pictures and descriptions. Start with the white grapefruit category and then move on the hybrids. Looking through it, I'm wondering if it's the New Zealand Grapefruit , as the description says it has a courser texture with a good acidity and bitterness. If you do end up planting something, I'd love for you to drop me another comment after you get your first fruit you know, in a few years.
I also live in the Bay Area and have several fruit trees, but haven't tried planting a grapefruit tree yet. This grapefruit is light pink, poor taste, little flavor, not sweet, pale colored juice. Very little juice to squeeze out - less than an ounce. Then your mouth becomes DRY. I've liked grapefruit since I was a kid I'm This store USED to sell nice quality, red grapefruit with excellent flavor, great taste, sweet, red juice. More than an oz of juice after I squeezed that half onto a saucer!
No more USDA eggs, etc. Poor quality foods across the board. I get so disappointed when fruit is missing their characteristic, old-time flavor. This was the platonic ideal of a dark red grapefruit. It boasted a glorious balance of sweet and tart with an intense depth of flavor and a hefty texture that verged on buttery. Sounds weird for a citrus, but Florida, man, they came through. This was the best of the straight-up, non-hybrid grapefruits.
This was the "thicc boi" of the bunch. Our pal Max Falkowitz referred to it as an "absolute unit" after seeing a picture on Twitter, but this hefty lad delivered on flavor big time. Editor in Chief Ryan Grim is not a huge fan of grapefruit but sauntered in to try a few top picks and declared this to be "the Porterhouse of grapefruit" with its generous, solid flesh and mellow depth of flavor.
It wasn't a shock to the senses like some of the more sour specimens and held an exceptional balance of sunny brightness with just enough sugar to balance things to an almost savory level. Strut into a party with this two-hander and you win the holidays. So this might have been a ringer, but I'm not apologizing. This green orb caught my attention last year when I was trying to leverage the power of social media to figure out what the heck it was, seeing as it had no label, and I can't read Mandarin.
The cocktail grapefruit or mandelo is a hybrid of a Frua mandarin itself a hybrid of a Dancy mandarin and a King tangor and a Siamese Sweet pomelo, and it brings the best of both worlds.
I did my best to remain completely objective throughout the taste test, but it was a delight watching both Rebecca and Ryan dig in unknowingly and discover its pleasures for themselves. It had the slight bitter tang and exceptional juiciness of grapefruit, tempered by the sweetness of an orange. Rebecca asked if I could pick up a few on my next store run. Ryan took half of one home. My work bore darned good fruit.
Read more about mandelos here. Extra Crispy Logo. They have a ton of seeds, making them a bit harder for snacking, but the juice is really sweet and delicious, hence the cocktail moniker. A great fruit to experiment with for drinks. The largest of all the grapefruit varieties, you can often find these at Asian markets. About the size of a small melon, with very thick peel, the skin is usually pale green with yellow blush, and the flesh is pale yellow to pale pink, with a very firm almost crispy texture.
It is great for cooking or salads or anyplace you want grapefruit and need something that holds up. This varietal is about the size of a standard grapefruit, with yellowish-green skin and a pale white flesh.
It is similar to white grapefruit in sweet-tart balance, and the peel is only slightly thicker than standard grapefruits. It is good for eating out of hand or for breakfast. This is a super-special variety, which was developed by crossing pomelo with mandarin and blood orange for a bright yellow-skinned fruit with deeply red-striated flesh similar to a blood orange.
A large growing section in the United States is located the Indian River fruit region, a coastal section of Florida. Most Ruby Red Grapefruit are used for slicing or hand squeezing. They typically have few seeds, are tender to eat, with a melting-type of interior flesh. With the Thanksgiving holiday approaching fast and furious, why not get a bountiful citrus basket to delight your family and guests this year?!
They will not only be visually appealing and the perfect complement to any Thanksgiving table, but also a healthy and nutritious way to celebrate this important holiday.
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