Grapefruit has long been a staple ingredient on menus, but chefs and operators are beginning to call out varieties of these bitter citruses and targeting flavor profiles that lend a premium flair.

While I'm fond of all grapefruits, ruby reds are my favorite. In a beauty contest among grapefruit, ruby reds would place first. With pale-pink to bright-red segments, they're lovelier looking than ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. The color is as vibrant as the flavors. Ruby ...

A hybrid of the pomelo and sweet orange, the grapefruit was discovered by Europeans in the West Indies in the 1700s. Today, the United States is the world's second largest producer of the citrus fruit ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings. 1 cup superfine sugar> 1 1/4 cups water> 4 ruby (red) grapefruit> Combine sugar and water in a pan. Bring to a ...

1 1/4 cups all-purpose flour, plus more for rolling 5 tablespoons powdered sugar 2 teaspoons finely grated orange zest (colored portion of peel) Salt 6 tablespoons (3/4 stick) chilled unsalted butter, ...

Thank John H. Shary, an accidental discovery and bad weather for the luscious red Texas grapefruit now at the peak of its season. It's the produce bargain of the moment. In 1914, Shary, also known as ...

The interconnected, incestuous web of grapefruit lineage commences with a wild fruit indigenous to the Caribbean. A hybrid of the pomelo and orange, it was exceedingly sour, filled with seeds, and ...