Origin / Cultivation
The grapefruit originated on the Caribbean island of Barbados,
where it was discovered following an accidental cross between
sweet orange and pomelo. Exported by Spanish seafarers, this
fruit, also known as citrus paradisi, soon gained
widespread popularity.
Delighted with its refreshing, tart-sweet flavour, US farmers
in Florida initiated the controlled cultivation of this exotic fruit.
Grapefruit are grown in nearly all subtropical regions of the world,
although most still come from plantations in Florida, California
and Texas today.
Description
Grapefruit grow between the dense foliage of evergreen trees from the
Rutaceae family that reach heights of up to 15 metres. The name
grapefruit came about because the bright yellow fruits grow in bunches
like grapes. The trees are most beautiful when they are in bloom, and
their small, usually radiant white blossoms produce a pleasantly
sweet aroma.
The fruit
One name and many different varieties: there are roughly 20 types of grapefruit,
which differ considerably in both appearance and flavour. The flesh varies in
colour from light yellow to ruby red. Most grapefruit juice is made from fruits
with light-coloured flesh, which have a distinctive, refreshingly tart aroma.
Fully ripened grapefruit are round and about 10 to 15 cm in diameter.
They ordinarily have a bright yellow peel marked by large pores. A grapefruit
that is ready to eat gives way to slight pressure without forming indentations.
Flavour
Fresh, tart, sweet and sour – grapefruit have many flavour nuances, which
makes them especially popular ingredients in light fruit salads or fruity
sorbets during the warm summer months. Eaten with a spoon from the peel,
they provide welcome refreshment on hot days with their delicate, tart flavour.
Served as a chilled juice, grapefruit offer a healthy energy boost for a
vigorous start to the day.