Grapefruit Citrus

Scientific Name: Citrus paradisii

The only citrus not from Southeast Asia is the grapefruit and was collected in West Indies in 1700’s
This seedy, white flesh fruit made it’s way to US in 1823 in the form of seeds and ended up in Florida.
The grapefruit got its name from the way it grows in clusters (like grapes) on the tree.
Grapefruit comes in two varieties: white and pink (flesh) and is 75% juice
Pink grapefruit has 50 times the carotenoids (converted to Vitamin A) of white grapefruit
Grapefruit produces higher sugars and lower acids under hot days and warm/hot nights
The longer the fruit remains on the tree, the larger and sweeter it becomes.
By 1990 almost every orchard in the Valley was planted in Rio Red, and Texas grapefruit was the
envy of citrus growers the world over.
Texas is known for its sweet, red-flesh grapefruit, marketed as ‘Ruby Sweet’ and ‘Ruby Red’
the retail marketing name used to inform the consumer of the Texas red grapefruit.
Text by Kurt Nolt, agent with Yuma County Extension, California

‘Oro Blanco’ – developed by University of California, Riverside, introduced in 1980
Taste is sweet, flesh pale yellow and seedless, pummelo-grapefruit hybrid
Lacks typical bitter aftertaste, one of newest grapefruit introductions

‘Bloomsweet’ – Japanese variety known as ‘Kinkoju’, cold hardy to the mid teens;
Cross between a pummelo and a sour orange; fruit large, yellow skin with white flesh
Thinner skin, easy to peel, unique orange grapefruit flavor, matures November-December

‘Rio Red’– a sport branch was discovered Dr. Richard Hensz of Texas A&M Citrus Center, introduced in 1984
A pink blush on the exterior peel and a deep red interior color, 5 times redder than Ruby Red. Fruit matures
Mid November through March.

‘Golden Grapefruit’ – Discovered as a chance seedling in Monte Alto, Texas
Thicker skin, soft flesh, good for eating and juicing