Do you like your grapefruits tart, with intense notes of bitter in the yellow-pink pulp? Or, are you a ruby-red sugar fanatic, who loves to sprinkle them with extra sugar before digging in with a spoon?
Grapefruits hold the appeal of a spectrum of flavors, depending on the type and time of harvest, and once we dry them, we pack in the best of both worlds in a single, crunchable slice.
The first grapefruits originally came from the island of Barbados, but they quickly made their way around the world, crossing with pomelos in Asia, as far back the 17th century.
Today, you’ll find grapefruit grown and exported from Vietnam, Mexico and China. It’s our belief that the best come from right here in California.
There’s never a reason to add sugar to our crisps, and these are a showstopper–dried to a stunning reddish pink, encircled by a thin ribbon of yellow skin.
