Details
The Morrison isn’t technically a true grapefruit; it’s a pomelo-mandarin hybrid that’s been grown in New Zealand since the 1860s, and it shows in the flavour. Where other grapefruits can be sharp and punishing, Morrison has a beautiful balance of sweet, tart and just a gentle bitterness that makes it genuinely addictive.
The flesh is juicy, fine-textured and a warm yellowish-orange, with thin skin that makes it easy to work with, whether you’re eating it halved with a spoon, juicing it fresh, or turning it into marmalade.
The Morrison variety is largely seedless; occasionally, cross-pollination means you’ll find a few pips, but nothing that gets in the way of enjoying them.
Approximately 3 grapefruit per kilogram.
