The grapefruit was discovered in Barbados in the 18th century and planted in Florida in the early 19th century. Today, Florida, California, Arizona, and Texas are major producers of commercial grapefruit.
Some botanists think that the grapefruit is a cross between an orange and a pomelo. Grapefruits range in color from white to yellow to pink and red with the deep red varieties having the highest amount of antioxidants. Popular kinds of grapefruit include Ruby Red, Pink, Flame, Thomson, White Marsh, Star Ruby, Duncan, Pummel HB. The flavors of grapefruit run from bitter to sweet.
Grapefruits are high in vitamin A, C, and Bl, and they are an antioxidant powerhouse. In addition, grapefruit lowers cholesterol, prevents kidney stones and protects against colon cancer. Grapefruit can also help with weight loss and stabilizing blood sugar and insulin levels.
To find a good grapefruit, look for fruit that doesn’t have an overly soft spot at the stem and that doesn’t have areas that appear watersoaked. Also look for a grapefruit that is heavy for its size. Avoid grapefruits with a rough or wrinkled skin. While grapefruits are available throughout the year, the best seasons for them are winter through early spring.
Store your grapefruit at room temperature if you are planning on eating it right away. Otherwise, keep grapefruit in the refrigerator crisper for two to three weeks.
To prepare a grapefruit, rinse it under water and then slice it horizontally. Next, scoop out the sections of each half. Separate the flesh from the membrane with a knife.
Grapefruits do interact with some pharmaceutical drugs, so it is important to check with your healthcare provider before eating a grapefruit. Some of these most common drugs include statin drugs, calcium channel blockers, and psychiatric drugs.