The first point is to look at the appearance. The bigger the grapefruit, the better. Generally, the older one will be more mature, and you should choose the one with a pointed head, a short neck, a wide ass and a flat bottom. To tell you quietly, the skin of this grapefruit will be thinner, so there will be more pulp. Like ordinary skin with a round body or a big head and a long neck, it will be thicker, so many people throw away the skin and waste oil.
The second point is to look at the color of grapefruit. Choose the one with even skin tone. Those blue and green ones are not mature enough, so they will be very sour and astringent. However, you can't choose the yellow one. Generally, if it is left for a long time, there will be less water in it. If it's not dry, you should choose bright yellow.
The third point is to touch the ripe grapefruit skin by hand, which feels smooth and delicate, and the grapefruit with large flesh and thin skin is not soft when pressed by hand, which has a real feeling. If it feels rough and the hands feel soft, it means that the grapefruit is immature and sour, and there is little meat behind the skin.
The fourth point is trade-off.
After selecting the shape, pick it up and weigh it. Be sure to choose a heavier one, and once again emphasize that there is enough water inside and the steel frame tastes sweet.