Cut grapefruit can be refrigerated for two to three days in an airtight container on the middle shelf. Grapefruit will dry out in the fridge if it's exposed to air.
Limiting air exposure prevents the meat from absorbing other foods' tastes and scents. Pour the grapefruit juice that drips into the container as well. This prevents fruit dehydration in the fridge.
Cling film and refrigeration are other ways to keep chopped grapefruit. This method is useful for storing a grapefruit half that won't fit in a container. Be sure to carefully wrap the film around the fruit to avoid air contact.
That sweet, tangy, and somewhat bitter grapefruit can be frozen for 10 months to a year if two to three days isn't enough. Remove the skin, pith, seeds, and white membranes from your cut grapefruit.
Carefully wipe the grapefruit flesh with a paper towel to dry it. Start by freezing the chunks individually on a tray. A crucial strategy to avoid all pieces from freezing into one block. Place them in an airtight zip-top bag in the back of your freezer after they're hardened.
When ready to eat, defrost the fruit overnight in a bag or airtight container in the fridge. Freezing and defrosting can soften grapefruit's luscious flesh, making it mushy.
Blending or pureeing frozen grapefruit is better than eating it raw. Use it in cakes, jams, ice creams, smoothies, or grapefruit fennel juice, where its texture won't be noticeable. Most beverages may be made with grapefruit directly from the freezer to the blender.