Grapefruit

Tangy, with deliciously sweet undertones, the grapefruit is citrus fruit that is yellow or pinkish-yellow on the outside with juicy white, pink or almost red on the inside.  Typically, the redder they are the sweeter the flesh.

Despite the name, there is nothing grape-like about the grapefruit.  They are a cross between the large citrus, pummelo and the sweet orange.  Perhaps the name comes from the fact that the fruit grows in clusters on the tree.

This fruit is known by its name, grapefruit, universally except in some Spanish-speaking areas where is goes by the name toronja.

Common Varieties: 

Ruby Red, Rio-Star, Ruby-Pink, Pink, Thompson, Marsh and Duncan  Generally, the darker flesh varieties have a sweeter flavor and are more nutrient dense.

When in season: 
spring
late-fall
winter
How to select: 

Smell the grapefruit at the end in which it is picked. If it has a solid grapefruit fragrance it is likely to be ripe and sweet. You may also check for ripeness by gently pressing the ends. If it gives a little bit it is likely to be ripe.

How to eat: 

Peel and eat like you would an orange.  You may also cut the fruit in half and spoon out the flesh.  Grapefruit is also delicious added to green salads.

Native to: 

The grapefruit is a natural hybrid of the sweet orange and the pummelo, both of which originated from SE Asia. 

History: 

The grapefruit was first adopted into cultivation in the West Indian islands, probably in Barbados, in the 18th century, where it is considered to be one of the "seven wonders of Barbados".

Serving Size: 
One Medium 4" Fruit
Nutritional Highlights: 

It is a good source of Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese, and a very good source of Dietary Fiber, Vitamin C, Folate and Potassim.

Caloric Ratio %
Carbs: 
91
Proteins: 
7
Fats: 
3