One of my favourite fruits is Ruby Grapefruit. Grapefruit is an accidental hybrid that originated in Barbados when the sweet orange cross-pollenated with the pomelo. Apparently the ‘grape’ part of the name refers to the way the fruits hangs in clusters. Like many, I always thought it was a terribly bitter fruit until I learned that if you remove all the membrane you also remove the bitterness. Thus, there is serious commitment involved – it takes a good ten minutes to segment and remove the membrane of a grapefruit (significantly longer than it takes to eat it), but it is a surprisingly satisfying task and worth the effort to have a plate full of jewel-like segments bursting with flavour, zing and citrus juiciness.