Grapefruit

Slice off the top and bottom, stand the fruit on a board, then cut away the peel and pith in strips. Cut between the membranes to lift out clean segments; do this over a bowl to catch the juice.

The white pith and membranes are especially bitter, so peel the fruit and cut out the segments if you want a milder taste. A little honey or sugar can soften the sharpness, while a pinch of salt can make the flavour seem less bitter.

Yes. Halve it across the middle, loosen the segments with a small knife, then grill cut-side up for about 3–5 minutes until lightly browned. A little brown sugar or honey on top helps it caramelise.

Choose one that feels heavy for its size, with firm, smooth skin and no soft or mouldy patches. A slight give is fine, but avoid fruit that feels spongy or very light.

Keep whole grapefruit in a cool, dry place for several days, or refrigerate it to keep it fresh for longer. Once cut, cover it and refrigerate, then eat it within a few days.

Its tart, bittersweet flavour works with avocado, fennel, prawns and leafy salads. Grapefruit is also used in fruit salads and cocktails; pair it with creamy yoghurt or a little honey to balance its sharpness.

Yes. Grapefruit and its juice can change how some medicines are absorbed or broken down, and the effect can last beyond the meal. Ask a pharmacist whether grapefruit is safe with your medicines, and follow any specific instructions you have been given.

A medium half weighs roughly 120 g and contains about 35 kcal. The exact amount depends on the fruit’s size.