| Scientific name: | Citrus × paradisi |
| German name: | Grapefruit |
| Classification: | Sapindales |
| Family: | Rhombic plants |
| Genus: | Citrus plants |
| Season: | October - May |
The spherical grapefruits are twice as large as oranges and smaller than the more pear-like grapefruits. They have a leathery smooth, tender yellow to orange skin and a grey-green or red flesh (depending on the variety). As soon as the grapefruit skin feels soft and already looks a bit "flabby", it has reached its peak.
Grapefruits generally taste bitter-sweet-sour, but there are also varieties with pink and reddish flesh that taste spicier and more mellow.
Tip: Sudden cravings for sweets can be perfectly satisfied by eating a grapefruit.
Quantity per 100 grams
| Calories | 50 |
| Fat content | 0,1 g |
| Saturated fatty acids | 0 g |
| Polyunsaturated fatty acids | 0 g |
| Monounsaturated fatty acids | 0 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
| Potassium | 135 mg |
| Carbohydrates | 11 g |
| Roughage | 1,6 g |
| Sugar | 7 g |
| Protein | 0,8 g |
Grapefruit is an independent rhombic plant that originated at the beginning of the 18th century in Barbados from a random cross between orange and grapefruit. In addition to Florida, California and Texas, which account for 90% of the world's grape production, there are now relatively large grapefruit growing areas in China, India, Spain, Israel, Morocco, South Africa, South America and Japan. Grapefruit owes its name to the fact that its fruits grow like grapes from the branches (grape: grape, fruit: fruit).
Grapefruit is rich in bio-flavonoids, which increase the effectiveness of vitamin C up to twentyfold, which has a positive effect on the entire immune system and blood vessels. For the sake of health, as with oranges, the white inner skin as well as the flesh with the white partitions should be eaten along with the fruit, as they contain plant substances that not only stimulate digestion and protect against cancer, but also reduce an excessively high LDL cholesterol level. A low calorie and sodium content makes grapefruits particularly interesting for dietetic foods.
Grapefruit seed extract helps patients with yeast infestation as well as people with skin problems (acne), bleeding gums, inflammation of the oral cavity, gastritis and even stomach cancer. This extract is also recommended for sleep disorders and for the treatment of chronic fatigue. Grapefruit seed extract, which is massaged into the scalp several times a week with baby shampoo, removes dandruff and constant itching of the scalp.
Grapefruit oil has a refreshing, euphoric effect and stimulates creativity. Grapefruit oil conveys joy and serenity in depressive mood, depression and nervous exhaustion.
Grapefruit and grapefruit products should never be distorted together with medications, as the digestive system can neither split nor excrete them together. As a result, drugs can condense to a dangerous dose. The effect of heart medicines is even enhanced by grapefruit, so that blood pressure can be lowered or raised undesirably.
Grapefruits are either eaten fresh or processed into cocktails, juices, desserts and starters. As a fresh fruit, the grapefruit is first halved, then the individual fruit segments are loosened with a special grapefruit knife to finally spoon them out. Grapefruits can also be used to make jam or as a warm side dish, but when heated they lose up to 90% of their healthy ingredients.
Grapefruit peel is used to make oil, which is usually found in drinks, desserts or cosmetics.
The grapefruit variety "Sweeties" (also called Jaffa-Sweeties, Oroblancos, Pomelitas) originated in Israel in 1985 from a cross between the Pomelo and a light shade grapefruit variety and has been available on the German market ever since. Sweeties weigh up to 1.5 kg and are grapefruit-like fruits with a thick, fine-pored, bright greenish yellow skin and firm, seedless flesh. The special feature of this variety is its strikingly sweet taste and juicy eating sensation.
Lightly chilled, ripe grapefruits can not only be stored for up to two months, they also become even more aromatic and milder. As green specimens no longer ripen, they retain their extremely bitter taste.