It’s hard to believe that the grapefruit – a common feature on many breakfast tables – has not always been popular. In fact, the grapefruit we know today differs quite a bit from its predecessors.
Actually a hybrid of the orange and the pomelo (a citrus fruit also spelled pummelo), the grapefruit is a result of natural crossbreeding. When it was first discovered in the 1700s in Barbados, the sour taste and abundance of seeds made it generally undesirable for human consumption. The sweeter, tastier grapefruit we enjoy today can be attributed to decades of horticultural improvements.
Varieties and Growing Regions
Grapefruit (Citrus paradisi) varieties are named by color – white (yellowish white) and pink (ranging from light yellowish-pink to an intense dark ruby) – which refers to the fruit’s flesh, not the exterior skin. Both seeded and seedless varieties are widely available.
Available year-round, the grapefruit’s peak season is from winter through spring. The fruit flourishes in warm, subtropical climates. Since its introduction to the United States in the 1820s, grapefruit has become a major crop in several states. The U.S. is now the world’s leading grapefruit producer, with Florida contributing about eighty percent of the country’s grapefruit crop, and the rest grown in Arizona, California, and Texas. Other leading grapefruit producers include Brazil, Israel, and South Africa.
The grapefruit’s name has sparked surprising controversy over the years, as many believed it wasn’t appealing and therefore interfered with public acceptance. The fruit was first named “grapefruit” in 1814 in Jamaica due to the way it grows in clusters, much like grapes. A 1962 commission even recommended changing the fruit’s name to enhance its public image and boost sales, but consumers weren’t receptive to the change. The name “grapefruit” stuck.
When shopping for fresh grapefruit, choose one that is heavy, firm, and springy to the touch. A heavier grapefruit indicates more juice inside. The skin should be bright yellow with perhaps a hint of blush. Scratches and discolorations on the skin do not impact the fruit’s quality or taste.
Grapefruits will keep for up to one week at room temperature and up to three weeks in the refrigerator’s vegetable crisper compartment.
Grapefruit flesh and juice offer a myriad of health benefits. A single grapefruit provides the full daily recommended allowance of vitamin C, making it an excellent immune booster. Research also indicates that grapefruit lowers cholesterol, and the fruit’s pectin is a form of soluble fiber that reduces the hardening of arteries. Pink and ruby varieties are a good source of the antioxidant lycopene, which decreases the risk of heart disease and some cancers. Grapefruit also enhances the liver’s enzymes, aiding the body’s detoxification process.
The Grapefruit Diet gained tremendous publicity in the 1970s. While it was proven not to be a sustainable eating plan, the diet raised awareness of grapefruit’s health benefits and contributed to the perception of grapefruit as a weight loss miracle.
One caution: grapefruit can increase the potency of many prescription drugs. While its health benefits far outweigh any risks, it’s always a good idea to discuss any potential food or drink interactions with your physician.
Whether adding sparkle to a green salad, tang to a vodka cocktail, or a fresh zip to a fruit compote, the grapefruit has come a long way in establishing itself as a delicious addition to the fruit basket.
Here is a recipe for a traditional breakfast treat or a healthy dessert. A tasty alternative is to replace the granulated sugar and cinnamon with an equal amount of brown sugar.
Broiled Grapefruit
– 1 large grapefruit, sliced in half – 1 tablespoon granulated sugar – ¼ teaspoon cinnamon – 2 maraschino cherries
Preparation:
Prepare each grapefruit half for easier eating by running a sharp knife between the flesh and skin, then along each segment.
Mix sugar and cinnamon together.
Sprinkle the mixture evenly on each grapefruit half.
Place the halves in a broiling pan about 5 inches from the broiler element.
Broil until the sugar melts.
Garnish with maraschino cherries.
