Grapefruit, raw, pink and red and white, all areas

About Grapefruit, raw, pink and red and white, all areas

The grapefruit (Citrus paradisi) is a large, round citrus fruit with a thick yellow-pink rind and juicy segments, known for its refreshing balance of sweet, tart, and pleasantly bitter flavors. It arose in Barbados in the 18th century as a natural cross between a sweet orange and a pomelo, and it earned its name from the way the fruit hangs in grape-like clusters on the tree. Varieties range from the pale-fleshed Marsh and Duncan to the sweeter, deeply colored Ruby Red, Star Ruby, and Rio Star, with the redder types tending to be less sharp.

A half grapefruit has only about 50 calories yet delivers a big hit of vitamin C along with vitamin A, potassium, and antioxidants, and the pink and red kinds are especially full of lycopene. It is most often halved and scooped with a spoon at breakfast, segmented into salads, squeezed for juice, or broiled with a sprinkle of brown sugar to caramelize the top. Grapefruit can interact with certain medications, so check with a doctor or pharmacist if that applies to you.

Choose fruit that feels heavy for its size with firm, springy skin, and keep grapefruit at room temperature for a few days or in the refrigerator to make it last longer.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.