Grapefruit

Take your pick choosing the sweet or the sour grapefruit.

Grapefruit is a fruit that was created through cross breeding of the sweet orange and pomelo fruits, both of which are native to Asia.
The scientific name of a grapefruit is Citrus x paradisi, and it is from the family Rutaceae, the family of citrus.
Grapefruit are typically a roundish shape and grow to sizes of 10 to 15 centimetres (4 to 6 inches) in diameter, while the tree they grow on has an average height of 5 to 6 metres (16 to 20 feet).
The colour of grapefruit skin is usually yellow, orange or a pink-yellow, while the flesh is coloured white, pink, red, yellow or orange.
Grapefruit grow on trees in bunches, comparable to those of grapes, hence the fruit’s common name.

China produced the greatest amount of grapefruit in the world in 2012, with roughly 3,800,000 tonnes (4,200,000 tons) of the world’s total of just over 8,040,000 tonnes (8,860,000 tons).
Generally grapefruit is eaten raw, either without additions or added to desserts for flavour, although it can be cooked to reduce its sourness, and the fruit can also be juiced.
It is thought that grapefruit were crossbred through natural pollination and were discovered on the island of Barbados in the Lesser Antilles in the Carribbean, and were later classified scientifically around 1830.
Grapefruit have a strange flavour, a combination of both sour and sweet, the sweetness varying depending on the variety, and the fruit is also quite juicy.
Grapefruit is extremely high in vitamin C, is a very good source of vitamin A as well as a good source of fibre, and it contains many other vitamins and minerals.