Selecting Fruits and Veggies Part 3: Grapefruit, Kiwifruit, Lemons, & Limes

by Kelsey Norwood

in Food



Grapefruit is available all year and has either pink or white flesh. It’s picked when ripe and should be ready to eat when you buy it in the store.

Ready to eat grapefruit are firm and heavy for their size. Fruit with thin skins have more flavor and juice than thick skinned ones. If a grapefruit is pointed at the stem end, it’s most likely thick skinned. Coarse or wrinkled skin is also an indication that the fruit has thick skin. Minor blemishes on the skin usually do not affect the taste.

Stay away from fruit that is soft or has soggy areas, dull color, and a soft tender peel that can’t withstand finger pressure. These are symptoms of decay.


kiwi fruit

Kiwi skin is edible, but most people prefer to peel the hairy outer covering before eating. Ripe and mature kiwi are plump and unwrinkled, not too hard nor too soft. Hard kiwi can be ripened at home by leaving the fruit at room temperature for a few days.

Stay away from fruit that looks shriveled or that is overly soft, as these are signs of decay. Some kiwi has water stains on the outside, which doesn’t affect the taste or quality.



The best lemons have a rich and bright yellow color with smooth skin and a slight gloss, and are firm and heavy.  Lemons that have a greenish color are slightly more acidic.  Thin skinned lemons have more flesh and are preferable.  Rough or coarse textures indicate thick skin.

Avoid dark or dull yellow colors, hard or wrinkled skin, soft spots, and punctures.



Like lemons, limes should have a glossy skin and a feel heavy for their size.  The green color can vary quite a bit and still be a good quality fruit.

Avoid dull and dry skin and signs of decay.

[info from Family Fare: For the People Who Matter Most.  photos from]

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