History
Compared to most other fruits, the discovery of the grapefruit has been relatively recent. Growing in the tropical Caribbean island of Barbados, discovery of the grapefruit did not occur until the 18th century. Botanists believe that the grapefruit is actually a cross between the orange and the pomelo, which is a citrus fruit that was brought to Barbados from Indonesia in the 17th century.
Jamaica was where the name “grapefruit” was coined. They called the fruit this because they look like bunches of grapes as they grow on trees.
The U.S. was first introduced to grapefruits in the early part of the 1800’s. Florida was the first state to grow grapefruit trees and has now become the leading producer of grapefruits in the country. Other states that grow grapefruits are California, Arizona, and Texas. Other countries that grow grapefruits are Israel, South Africa, and Brazil.
Grapefruit Facts
Grapefruits come in three categories according to the color of their flesh: white, pink, or ruby. Their size ranges from four to six inches, and they either come with or without seeds. They are known for their tangy flavor that gives your mouth a little kick!
Nutrition
Grapefruits are an excellent source of vitamin C. Vitamin C is known to boost the immune system, particularly when fighting off colds. Several studies have shown that vitamin C may help reduce the severity of symptoms that can accompany a cold. Vitamin C also works as an antioxidant, preventing free radical damage that can cause inflammation. Therefore, vitamin C is associated with reductions in the incidence of heart attack, stroke, cancer, osteoarthritis, and rheumatoid arthritis.
Grapefruit is also an excellent source of dietary fiber, particularly soluble fiber. This form of fiber helps trap cholesterol in the blood and prepare it for excretion from the body. This action helps lower cholesterol levels, making grapefruit particularly good for the heart and blood vessels.
Adapted from: The World’s Healthiest Foods
Nutrient Analysis of 1/2 grapefruit: calories: 37, fat: <1g, cholesterol: 0mg, protein: 1g, carbohydrate: 9g, fiber: 2g, sodium: 0mg