Grapefruit

History History The grapefruit we know today was developed in the West Indies in the early 1700s and first introduced to the United States in the 1820s. Officially named Citrus X paradisi by 1830, grapefruit, which only had white flesh at that time, was established as its own citrus species. Grapefruit Today The fruit inside is juicy and varies in color and flavor depending on variety. Whether the flavor is sweet or tart, grapefruit has a distinctive, sometimes astringent and slightly bitter overtone. Some varieties are mildly sweet, while others are intensely sweet. Some grapefruits have white flesh inside, some delicately pink, while others, known as “ruby reds” appear intensely red. The grapefruit varieties are divided into two main categories—the white and the red. Popular varieties grown today include Duncan, Foster, Marsh, Oroblanco, Paradise Navel, Redblush, Star Ruby, Rio Red, Ruby Sweet, Sweetie, Thompson, and Triumph. Grapefruit Farmers Gless Ranch Over five generations of experience and knowledge. Gless Ranch orchards have been producing California citrus since 1907. More… Season, Ripeness and Storage State Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Arizona                         California                         In-Season   Season Grapefruit’s peak season is January through June. Ripeness For a juicy grapefruit, choose one that feels solid and weighty. Look for a shiny, smooth skin to be sure of freshness. Reject those with soft areas, large brown spots, or dull dry looking skin. Storage Grapefruit can keep a week or slightly longer at room temperatures of 65° or higher. For longer storage, about six to eight weeks, store the fruits in the fruit and vegetable keeper of the refrigerator.