The aromatic red grapefruit has become a staple of Italian fruit stands. This exquisite marmalade, with its clean, bright flavor, fresh citrus aroma and tiny bits of pulp, is one of San Giuliano's best. Swirl it into oatmeal and yogurt or whisk it into a salad dressing. Sweet and tangy, it complements soft, creamy cheeses like goat cheese or sheep's milk ricotta.
Red Grapefruit (Citrus × paradisi) is a subtropical hybrid citrus tree first bred in Barbados and introduced to Sicily in the 1920s. When found, it was named the "forbidden fruit", also misidentified with pomelo or shaddock (Citrus maxima), one of the parents of the red grapefruit, the other being sweet orange (Citrus × sinensis). Highly acidic, somewhat sour to sweet and tart, the red grapefruit has become a staple of Italian fruit stands and one of San Giuliano’s most exquisite marmalades.
The fruit utilized and the production takes place entirely on the San Giuliano estate. The fruit orchards have been organically managed since the 1980s. The red grapefruits are harvested only by hand during the sunny winter days, when the fruit is mature and at the peak of flavor.
The recipe for the marmalade has remained unchanged for generations. Made entirely by hand in small batches using only the finest of the freshly picked fruit. The grapefruit are sliced and marinated in cold water overnight. On the second day, the sliced fruit is drained, and set to marinate again overnight in water and raw sugar cane. The third day the fruit is slowly cooked down, adding sugar and juice. No thickeners or preservatives are ever used.
The high proportion of fruit, combined with natural ingredients and strict production standards, insure that San Giuliano marmalades have a traditional taste and texture.