Grapefruits

Grapefruit, scientifically Citrus × paradisi, is a subtropical citrus fruit that originated in Barbados in the 18th century as a cross between the sweet orange (Citrus sinensis) and the pomelo (Citrus maxima). The name is believed to derive from the fruit’s tendency to grow in clusters, resembling grapes, though it does not indicate flavor. Modern cultivars have a range of flesh colors from white to deep pink or red.

Grapefruits are round to oval, about 10–15 cm in diameter, with a thick rind and a spongy inner pith. The flesh colors vary by cultivar: white-fleshed varieties are common, as are pink and red varieties such as Ruby Red and Star Ruby. The fruit is typically juicy and tart-sweet, with a characteristic grapefruit aroma.

Grapefruit is grown in subtropical and tropical areas, with major production in the United States (notably Florida and Texas), Mexico, and parts of the Caribbean, the Middle East, and Asia. Harvests occur mainly in winter and spring in the Northern Hemisphere; availability is extended by southern-hemisphere crops.

Nutritionally, a grapefruit is low in calories and provides vitamin C, dietary fiber, and potassium. It contains bioactive compounds such as flavonoids but also furanocoumarins that can interact with certain medications. In particular, grapefruit juice can inhibit intestinal enzymes (notably CYP3A4), affecting the metabolism of various drugs.

In cuisine, grapefruits are eaten fresh, segmented, or juiced, and used in fruit salads, desserts, and beverages. They store best at cool temperatures and can be refrigerated for several weeks.