The Associated Press

History: Grapefruit may be the only citrus fruit to originate in the New World. First cultivated in Barbados and Jamaica in the 18th century and called "the forbidden fruit," grapefruit is either an accidental hybrid between the orange and a citrus fruit called pummelo, or as one Purdue University botanist puts it, a "spontaneous sport" of the pummelo plant. It earned its name because the fruit grows in clusters, like grapes. Grapefruit grows in subtropical climates, including Florida, Texas and California.

Buy: There are two main categories of grapefruit - seeded and seedless. The fruit is also broken into color classifications - white, which has yellowish-white flesh, and pink, which can range from pale yellow pink to brilliant ruby red. Pink grapefruit has a higher amount of vitamin A than does the white. Choose grapefruit that have thin, fine-textured, brightly colored skin. They should be firm yet springy when held in the palm and pressed. The heavier the fruit, the more juice, generally.

Store: Don't store grapefruit at room temperature for more than a day or two. They keep best when wrapped in a plastic bag and placed in vegetable drawer of refrigerator.

Prepare: Grapefruit is usually eaten fresh, halved or segmented, and used in salads. The fruit can also be used fresh in salsa and relishes, and broiled, sprinkled with brown sugar.

Good for you: Grapefruit is a good source of vitamins C and A and fiber.

Roast Halibut with Grapefruit Vinaigrette
2 cups pink grapefruit juice, fresh or bottled
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
Freshly ground black pepper to taste
1/4 to 1/2 teaspoon kosher salt
11/3 pounds halibut, cut into 4 portions
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1 tablespoon minced chives

Put the grapefruit juice in a 2-quart saucepan and place over medium-high heat. Bring to a boil, reduce the heat to medium and cook at a low boil until thick and syrupy, about 25 minutes.

Taste the juice to determine if it has a good, concentrated flavor; if not, continue boiling a few minutes longer.

Add 2 tablespoons oil and boil about 30 seconds longer, or until blended. Season with a little pepper and salt. Set aside. (The vinaigrette can be served warm or cold.)

Heat oven to 450 degrees. Place a heavy, nonstick, ovenproof skillet or baking pan in the oven to heat 5 minutes. Cut the halibut into 4 pieces. When the pan is hot, add 2 teaspoons oil, swirling to coat the bottom.

Put the halibut skin-side up into the hot pan and roast 5 minutes. Remove the pan from the oven. Turn the fish over and sprinkle with a little salt, cayenne and paprika. Continue roasting about 7 minutes, or until the fish is cooked through.

Remove the fish from the oven and let sit 2 minutes, then drain the liquid. Transfer the pieces onto serving plates and spoon the vinaigrette on top. Sprinkle with the chives and serve. Makes 4 servings.

- New Way to Cook (Artisan; $40)