Grapefruit

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

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

Yes. Halve it across the middle, loosen the segments with a small knife, and grill cut-side up for about 3–5 minutes until the edges begin to brown. A little brown sugar or honey helps it caramelise.

Keep whole grapefruit in a cool, airy 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 sharp, bittersweet flavour works with avocado, fennel, prawns and smoked fish. Add segments to a salad, or use the juice in a dressing with olive oil and a little honey.

Yes, especially in fruit salads, dressings and marinades, but orange is sweeter and less bitter, so the result will taste milder. For grapefruit juice in a savoury dressing, lemon or lime juice gives a sharper substitute.

An orange has more fibre, at 2.7 g per 100 g compared with 1.1 g in grapefruit. It also has more vitamin C: 47.5 mg per 100 g, compared with 36.4 mg in grapefruit.

Yes. Grapefruit can change how some medicines work, and the effect may also apply to grapefruit juice. If you take regular medication, ask a pharmacist whether grapefruit is safe with it.