Grapefruit has a typical flavor and a slightly bitter taste and contains
neither a great deal of sugar nor a large amount of acid. Because of its
refreshing, somewhat acid pulp and juice, it is highly prized as a fruit
to be eaten at breakfast or as an appetizer for a fruit cocktail. It is
also much used in the making of fruit salads.

79. SELECTION OF GRAPEFRUIT.--Grapefruit should be selected with care in
order that fruit of good quality may be obtained. Some persons think
that to be good grapefruit should be large, but it should be remembered
that size is not the factor by which to judge the quality. The fruit
should be heavy for its size and the skin should be fine-grained and
even. Coarse-grained skin, as a rule, is thick and indicates that the
pulp is rather pithy and without juice.

[Illustration: FIG. 5]

80. PREPARATION OF GRAPEFRUIT.--Different ways of serving grapefruit are
in practice, and it is well that these be understood. This is generally
considered a rather difficult fruit to eat, but if care is exercised in
its preparation for the table it can be eaten with comfort. For
preparing grapefruit, a narrow, sharp-bladed paring knife may be used.
As is well known, a grapefruit is always cut apart half way between the
stem and the blossom ends and a half served to each person.

[Illustration: FIG. 6]

81. One method of preparing grapefruit consists in cutting the skin in
such a way that the seeds can be taken out and the pulp then easily
removed with a spoon. To prepare it in this way, cut the grapefruit into