The grapefruit is the largest of all citrus fruit and frequently has a flat bottom. The color of the peel depends on the variety. It is mostly yellow, but may be tinged with green or red.
The flesh color ranges from white (or pale yellow) via pink to red. As a rule, grapefruits with a darker flesh are sweeter and less bitter than lighter ones. The flesh colors also serve to categorize grapefruits.
In some countries grapefruits are also referred to as pamplemousse. However, this is botanically not correct, as these are two different fruits, not, as one may suspect, just a varietal difference
- Red Ruby
Small variety with a smooth skin of yellow to light orange color, which may be mottled on occasion.
The color of the flesh ranges fromk dark red to light pink. Its texture is crisper than other grapefruit., but milder in flavor with a pleasant acid/sugar proportion.
A great thirst quencher in summer and ideal for juicing.
- White Grapefruit
It is very likely that the "Grapefruit" may have originated on Barbados, where it is supposed to have grown in the Welchman Hall Gully around 1750.
A natural cross-pollination occurred between pomelo and sweet orange, which were introduced by captain Shaddock from the Malay Archipelago.
In the early days it was referred to as the "Forbidden Fruit" and later its name was changed to grapefruit, because it grows in large grape-like bunches. From Barbados it travelled to Jamaica, which also claims to be the birthplace of the grapefruit.
Serving size: 100 grams
Store grapefruit at room temperature for up to six days, or refrigerate for up to two weeks.
Serve grapefruit at room temperature. If it has been refrigerated, leave it out for a few hours before use. Grapefruit is popularly eaten by slicing the fruit in half and eating its center with a spoon. Grapefruit can also be peeled and used in salad. Some people prefer to remove the sectional membrane, others leave it on.