Gin Botanical: Pink Grapefruit
Grapefruit is my favourite citrus fruit and pink grapefruit are the kings amongst them. It’s the least common of the three main citrus fruits found in gin.
Pink Grapefruit: Facts
- Grapefruit is a hybrid between the pomelo and the sweet orange. It was first bred in Barbados in the 18th century.
- Grapefruit is known to have undesired interactions with drugs/medicines, usually making them more potent. Certain chemicals in grapefruit juice (furanocoumarins, for the interested) inhibit enzymes which degrade pharmaceutical chemicals, thereby making more of the drug available to the body (more bioavailable).
- One of the pigments in pink (and red) grapefruit is Lycopene. There is some evidence that Lycopene may help prevent prostate cancer.
Pink Grapefruit: Nose
Pink Grapefruit: Taste
This is a monster of citrus; it’s a really complex ride and describing this complexity is going to be difficult.
Like lemon, pink grapefruit attacks quickly, but unlike lemon, the attack isn’t brief and the mid-palette isn’t lacking in the slightest. In fact, the gentle flavour of pink grapefruit jumps in on the attack and rides through the mid-palette. After the attack, the tingly, burning heat of citrus begins to build – it takes the tongue by storm and begins rising into the nose in an eye-opening assault. This then slowly dims into the familiar burning-heat after-taste of citrus, which seems to last for ever.
I can only liken this to a wave breaking. It rises, it swells and then it comes crashing down with froth and excitement, washing up the beach and over rocks (or over the tongue and up the nose, in this case) before receding and washing back leaving everything clean and refreshed (or warm and tingly). It’s incredible. It’s spicy. It’s warming. Wow.