grapefruit

Grapefruit, Citrus × paradisi, is a citrus fruit that originated as a cross between a pomelo (Citrus maxima) and a sweet orange (Citrus sinensis). It is believed to have arisen in Barbados in the 18th century. The name is thought to refer to the fruit’s tendency to grow in clusters on the tree, resembling grapes more than typical citrus fruit. Today it is grown in subtropical and tropical regions around the world, including the United States, the Caribbean, the Mediterranean, and parts of Asia.

The fruit is typically round to slightly oblate, about 10 to 15 centimeters in diameter. It has a thick rind that is yellow or pale orange, with flesh that can be white, pink, or red. Common varieties are categorized by flesh color, with notable cultivars such as Marsh (white flesh), Ruby Red, Star Ruby, and Rio Red. The flavor ranges from tart and tangy to mildly sweet, often with a characteristic bitterness and bright acidity.

Grapefruit trees are evergreen and medium to large in size. They thrive in warm, sunny climates and are cultivated in USDA hardiness zones 8 through 11. Propagation is usually by grafting onto rootstocks. Harvest cycles vary by region, but in many markets grapefruit production peaks in winter. Major producing areas include Florida, Texas, Israel, Mexico, and parts of the Mediterranean.

Nutritionally, grapefruit is low in calories and a good source of vitamin C, dietary fiber, and antioxidants. However, it contains compounds called furanocoumarins that can inhibit enzymes involved in drug metabolism, leading to potentially dangerous interactions with certain medications, especially some statins and calcium channel blockers. Individuals on such medications should consult a healthcare provider, and grapefruit juice can contribute to these effects.

Grapefruit is consumed fresh, juiced, or used in salads, desserts, and beverages. Whole fruit stores at room temperature for up to a week or longer when refrigerated; cut fruit should be kept refrigerated and eaten within a few days.