Grapefruit is classified as a “citrus,” a generic name for fruits with an acid flavor, a skin, and sections separated into juicy parts containing seeds.
Grapefruit comes in four different varieties:
** Pomelo: spherical, slightly flattened at the ends, it is twice as large as an orange;
** white grapefruit: spherical, slightly flattened at the ends, it is twice as large as an orange; It has a yellow exterior and a tangy, bitter, and sweet flesh.
** the pink grapefruit: his skin is yellow, with pink flesh on occasion. It has a milder flavor than white grapefruit.
** blood Grapefruit: A pink grapefruit with a more crimson flesh that is both more acidic and sweeter.
We frequently use the term grapefruit to refer to the pomelo, which is far more widespread in European markets. Grapefruit is almost entirely farmed in Southeast Asia and is quite tough to come by in Europe.
Pomelo, or Citrus paradisi, is a citrus fruit with orange peel and red flesh that is usually referred to as grapefruit. They are two separate species of the Rutaceae family's Citrus genus. There's a grammatical snafu here. Citrus maxima, or grapefruit, has a green rind and yellow-green flesh. It's a Southeast Asian delicacy that's rarely seen in Europe or America. It is not as delicious as the pomelo, which is a hybrid fruit created by crossing grapefruit and orange trees. It's a North African and North American native.
The phrase “Pomelo” is derived from the Dutch pompelmoes, de pompel, “thick,” and limoes, “lemon,” and dates back to 1665. Pomelo is a borrowing word from the English pomelo (sometimes spelled pummelo), which is derived from the current scientific Latin pomum melo, which means “apple melon.” The botanical species was not recognized as a distinct species until the 19th century, and the phrase was not adopted into our language until 1912.
In the 17th century, the first seeds of the “genuine” grapefruit tree were supposed to have been planted in Barbados. This botanical species' voyage, however, comes to an end there. Indeed, a wholly unanticipated union will occur between a young grapefruit tree arising from these seeds and an orange tree whose relatives had come to American soil two centuries prior. This odd coupling will give birth to a new species, the first in the Citrus genus to be born outside of its native Southeast Asia. We'll call its fruit “forbidden fruit” initially, then “pomelo” (grapefruit, in English). It is this fruit that is now known as grapefruit.
A Spanish emigrant deposited the seeds of this new species in Florida around the turn of the nineteenth century. They gave birth to the United States' huge grapefruit groves, which now produce more grapefruit than any other country on the planet.
It required foresight and a lot of courage on the part of the early American growers to cultivate a fruit that no one else wanted at the time. The tree was viewed as a mere curiosity everywhere else, and its fruits withered on the ground without being collected. Floridians will eventually enjoy the flavor and freshness and begin to consume them.
The citrus fruit with orange peel and scarlet flesh will be referred to as grapefruit on this page, but it is actually a pomelo in botany.

Grapefruit is high in vitamins and antioxidant components, and it offers several health advantages.
Grapefruit contains around 88 percent water. Its energy supply is modest, owing to the fast digestion of carbohydrates such as sucrose, fructose, and glucose.
Its fibers are somewhat plentiful, although they are mostly made up of pectic compounds that regulate intestinal transit.
This fruit is unusually high in vitamin C: half a grapefruit offers nearly all of an adult's necessary daily vitamin C intake (80 mg) and nearly all of a child's recommended daily intake (60 mg).
Vitamins B5 and B3, often known as PP, are abundant, as are provitamin A (beta-carotene) in the pink and red types.
Its meat also includes minerals like as potassium and calcium, as well as antioxidant chemicals such as flavonoids and carotenoids.
Grapefruit is classified as a “citrus,” a generic name for fruits with an acid flavor, a skin, and sections separated into juicy parts containing seeds. Grapefruit is high in vitamins and antioxidant components, and it offers several health advantages.
The National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits and vegetables each day, and taking advantage of seasonal variability. Grapefruit is at its peak in July and August, as well as November, December, and January. One grapefruit half equals one serving of fruit.
A high intake of fruits and vegetables has been demonstrated in several studies to lower the risk of cardiovascular disease. Vitamins, minerals, antioxidants, and fibre have a crucial protective function in their diet.
Consumption of citrus fruits, particularly grapefruit, has also been associated to the protection of various malignancies, including cancers of the mouth, throat, esophagus, and stomach, as well as colon cancer, according to studies.
The eating of two grapefruits per day by hypercholesterolemia patients might reduce cholesterol and blood triglyceride levels.
Grapefruit intake, as part of a well-balanced diet and frequent physical activity, may help obese persons lose weight. In a 12-week trial of obese patients with metabolic syndrome, half a grapefruit consumed before each meal resulted in 1.6 kg greater weight reduction than the control group.
Finally, the flavonoids in grapefruit help to lessen the risk of Parkinson's disease.
Nutritional and caloric values ​​of The Grapefruit
For 100 g of Grapefruit :

The following are some of the nutrients found in large quantities in the pomelo:
Fibers: fibers help to regulate transit and digestion, making pomelo a good fruit to eat for persons with functional colopathies.
Calcium: With an average weight of 400g, a single pomelo provides a significant amount of calcium. Pomelo, in addition to a well-balanced diet, will help you meet your daily calcium requirements.
Potassium: the appropriate quantity of potassium in grapefruit can aid with muscular contraction and nerve impulse transmission in the body.
Folic acid (or vitamin B9) is essential for the development of the neural tube in the baby during pregnancy. If you are pregnant or plan to get pregnant soon, this is a crucial fruit to have on your menu.
The nutritional profile of the pomelo is exceptional. It supports intestinal transit, digestive well-being, and helps fight the natural phenomena of cellular aging by being low in calories but high in antioxidant vitamin C and soft fibers. It is hydrating and refreshing since it is high in water.
* Antioxidant
Pomelo is high in vitamin C, naringin, and limonoids, which are antioxidants that help scavenge free radicals, just like other citrus fruits.
* Moisturizing
Pomelo is a particularly hydrating citrus fruit that contains 90% water and will contribute to your daily water intake, in addition to a good intake of drinking water.
* Anti-inflammatory
Pomelo's inherent anti-inflammatory activity comes from the flavonoids found in citrus fruits, which makes it ideal for fighting mild diseases in the winter.
* Controls blood sugar levels.
Grapefruit naringin has been found in recent research to reduce blood sugar levels, hence combating high blood sugar and preventing diabetes.
Grapefruit is a pleasant fruit that is high in vitamin C. Its antioxidant components are thought to have a variety of health advantages, including protection against cancer and cardiovascular disease. A high intake of fruits and vegetables has been demonstrated in several prospective and epidemiological studies to reduce the risk of cardiovascular disease, some malignancies, and other chronic illnesses.

Flavonoids are found in grapefruit in various forms. These antioxidant molecules assist the body neutralize free radicals, preventing the beginnings of cardiovascular disease, cancer, and other chronic illnesses. Grapefruit is mostly made up of naringin5, with a minor bit of hesperetin thrown in for good measure. The most flavonoids are found in the white area of the fruit peel, and their amounts vary greatly across crops.
The way naringin and hesperetin are absorbed and used in the human body varies from person to person. In any case, 1 cup (250ml) of grapefruit juice offers a significant level of flavonoids in the bloodstream. As a result, regular drinking of this juice may have health benefits.
Limonoids are also found in grapefruit. Limonoids are mostly found in the seeds of citrus fruits, although they can also be found in their juice. They can impart a bitter flavor to the fruits they contain, or they might be insipid, depending on their nature. Grapefruit's major limonoid is limonine. It would have the characteristic of decreasing blood cholesterol in animals, together with other limonoids found in citrus juices.
Antioxidant properties would be present in these substances. They may also cause malignant neuroblast cells to apoptose (embryonic nerve cells, which then differentiate into neurons). Citrus limonoids have also been shown to protect animals from some forms of cancer in other research. Obacunone, a kind of limonoid, has been proven to be useful in reducing the occurrence of colon cancers and the number of tumors in the mouth, for example. However, no evidence of a comparable impact in humans exists at this time. The interaction of numerous limonoids with one another or with other chemicals (such as flavonoids) may enhance their anti-cancer effects.
Grapefruits also have a lot of beta carotene in them. Lycopene, a carotenoid component, is also present in the red and pink colored fruits. Other carotenoids can be found in grapefruits, albeit in smaller concentrations. Antioxidant properties are found in carotenoids. Consumption of foods high in carotenoids has been associated to a decreased risk of developing a variety of illnesses (such as cancer and cardiovascular disease), while research on the issue is mixed.

Several studies have connected the intake of citrus fruits, particularly grapefruit, to the protection of certain malignancies, including esophageal cancer, stomach cancer, colon cancer, mouth cancer, and pharyngeal cancer. According to one of these research, consuming citrus fruits in moderation (between 1 and 4 servings per week) reduces the incidence of malignancies of the digestive tract and upper respiratory system. The research on pancreatic cancer, on the other hand, are still inconclusive.
According to a population research, regular eating of citrus fruit paired with a high consumption of green tea (1 cup or more per day) is linked to a lower risk of cancer.
According to a major prospective (population-based) study, grapefruit eating may lower the risk of breast cancer. Other research, on the other hand, have shown the opposite, or no relationship at all. Furthermore, researchers discovered that persons who ate more white grapefruit had a decreased risk of lung cancer.
Citrus fruit antioxidants (limonoids) have been proven to have anticancer properties in vitro and in animals. They have the potential to reduce cancer cell growth in the breast, stomach, lungs, mouth, and colon.
Aurapten, a coumarin family compound, is also present in grapefruit and citrus fruits, both in their freshly squeezed juice and in their rind. Aurapten is thought to have the ability to stop cancer cells from multiplying and tumors from growing in animals. These encouraging results, however, cannot be extended particularly to grapefruit intake for the time being.

The ingestion of two grapefruits per day by people with hypercholesterolemia has the effect of decreasing blood cholesterol and triglyceride levels while also enhancing antioxidant capacity in the blood. Red grapefruit consumption is reported to have a stronger impact on blood lipids (fat) than white grapefruit consumption. The ingestion of 12 grapefruit (3 times a day) by obese persons has no effect on their lipid profile, however it may help them lose weight.
Several animal studies have indicated that the flavonoids and limonoids found in citrus juices have the ability to reduce blood cholesterol levels. They may also help to raise HDL (“good”) cholesterol while lowering blood triglycerides and cholesterol oxidation. It should be mentioned that, in animals, eating fresh grapefruit is better for the lipid profile (cholesterol and triglyceride levels in the blood) and antioxidant activity than taking a naringin pill (a flavonoid of the grapefruit). Furthermore, some flavonoids may help to increase the flexibility of blood vessel walls.

Grapefruit consumption (half a fruit per day before each meal for 12 weeks) resulted in considerable weight loss in obese persons with metabolic syndrome (1.6 kg vs. 0.3 kg) compared to a control group. It also helped them become less insulin resistant. Supplementing diabetic rats with naringin (a grapefruit flavonoid) dramatically lowered blood glucose levels. This chemical could be useful in preventing hyperglycemia.

Citrus flavonoids have been demonstrated to have anti-inflammatory effects in several investigations. Inflammation-related mediators' production and activity would be inhibited (arachidonic acid derivatives, prostaglandins E2, F2 and thromboxanes A2).

Grapefruit is estimated to contain around 2/3 soluble fiber, such as pectin. They're mostly found in the bark and the white membrane that wraps around the flesh (albedo). Soluble fibers, in general, reduce the risk of cardiovascular disease by lowering blood cholesterol levels. In a human research, grapefruit pectin (as a supplement) was found to reduce total cholesterol and “bad” cholesterol (LDL). See the Grapefruit (fiber) document in the Natural health products section for additional information.

Two chemicals found in citrus fruits (limonine and nomiline) have been shown to impede the reproduction of the human immunodeficiency virus (HIV) as well as the activity of the viral protease. Animals' immune systems are thought to be strengthened by nomiline and other citrus limonoids. These findings appear encouraging, but no controlled clinical trials have been conducted. As a result, it is currently difficult to apply these effects to people.

Contrary to common opinion, the fruit that we enjoy eating for morning is pomelo, not grapefruit. The “genuine” grapefruit is rather uncommon in Western nations, and is mostly grown in tropical countries such as Thailand, Vietnam, southern China, Malaysia, and Indonesia. It's a thick-rinded greenish-colored fruit (skin). It's bigger than the typical fruit, with 16 to 18 quarters loaded with seeds. It can be shaped like a pear, although this isn't usually the case.
Even though these scientific names are preferred by taxonomy and terminology banks, the word grapefruit is by far the most often used in everyday usage. This is why we use it to denote what is “scientifically” a pomelo on this document. We don't know why we mixed up the names of the two fruits, and we don't know when the mistake occurred.
Pomelo has an acidic and sweet flavor, as well as a somewhat bitter aftertaste.
How do you pick the best pomelo?
The typical weight of a magnificent pomelo is 400 grams, and it should be picked for its smooth, lustrous, and firm skin. The pomelo kind you choose will depend on your preferences; the pink or red pomelo is sweeter, while the yellow pomelo is more sour.
For the best possible conservation,
It will keep for a week at room temperature or ten days in the refrigerator crisper.
For the best possible conservation,
Refrigerator: the fruit will last up to 6 weeks in a sealed container in the refrigerator, or 1 week at room temperature;
Dry the zest and store it in an airtight, opaque container.

Grapefruit is typically cooked or candied in the East, despite the fact that we think of it as a sweet fruit that is eaten fresh. It's sometimes served with spicy sauce in Thailand. Grapefruit is used as an appetizer as well as a dessert in Europe, and it allows for the creation of unique and gourmet cuisine.
Before entering the kitchen,
When citrus fruits are at room temperature, they are more juicier. As a result, it's better to take them out of the fridge a few hours before eating them. Roll the fruit in your palm on a work surface to get the most juice out of it before putting it through a juicer.
** Cut the grapefruit in half and eat it for breakfast, as an appetizer, or as a dessert. Alternatively, sweeten it and then broil it for a few minutes before serving;
** Combine honey, grapefruit zest and juice, a bit of salt, crushed nutmeg, and poppy seeds to make a sauce to serve with the fruit salad.
** The juice can be consumed or used in sorbets, granita, and ice cream.
When you add olive oil to Grapefruit juice, it becomes a vinaigrette that goes great with fresh greens.
** Replace the lemon juice with lime and grapefruit juice in the guacamole (mashed avocado).
** A meal of mashed sweet potatoes with butter is enhanced by the addition of seared grapefruit segments in their juice.
** Use grapefruit zest in cuisine, such as lemon, lime, and orange;
Mix lime juice, olive oil, jalapeo, red or green pepper, diced onion, grapefruit chunks, and cilantro leaves together to make a salsa.
** A delicious supper salad may be made with grapefruit and tomato pieces, pepper strips, sliced hard-boiled egg, and crab. Serve it over lettuce leaves with a yogurt-mayonnaise sauce; grapefruit and avocado slices dressed in vinaigrette make a tasty appetizer.
** Add blanched spinach and smoked fish (the ultimate: sturgeon), everything topped with a tahini sauce, grapefruit juice, and tofu for a more sophisticated meal.
** Slices of chicken should be marinated in a combination of grapefruit juice, garlic, and spicy pepper. Dry the chicken and sear it in oil before adding the marinade and allowing it to reduce.
** Thai design. Combine the lime juice, fish sauce, and sugar in a mixing bowl. Mix in the cooked shrimp, shredded coconut, and coconut cream until fully combined. To prevent making the grapefruit slices overly juicy, add them last.
Pomelo seldom cooks, therefore it's best to consume it fresh, in juice, zest, or quarters or slices. Carrots, celeriac, crabs, and shellfish all go well with it. It goes well with other citrus fruits and dry fruits in a fruit salad (hazelnuts, walnuts, raisins …).
** A sweet version of the pomelo
Pomelo is great for making sweets that are both fresh and startling, thanks to its sweet and bitter flesh. It'll go well in a fruit salad, among other fruits, or as a dessert dusted with sugar on its own. It pairs beautifully with honey, vanilla, and almond notes. A sorbet and/or granita variation is also popular with certain brave folks. It is employed in the preparation of more sophisticated dishes like as fruit mousse, cakes, fondants, and so on. However, it is typically advised not to overcook it because this may reduce the amount of vitamins and antioxidants in it.
** Pomelo may be used in both sweet and savory dishes.
Pomelo goes nicely with both sweet and salty flavors. It pairs nicely with chicken, fish, and shellfish because of its bittersweet flavor. It may therefore be used in recipes for fresh salads, carpaccios, ceviches, and other similar dishes. Finally, it pairs beautifully with fresh cheeses, allowing for even more stunning meals to be created.

Grapefruit is classified as a “citrus,” a generic name for fruits with an acid flavor, a skin, and sections separated into juicy parts containing seeds. Grapefruit is high in vitamins and antioxidant components, and it offers several health advantages.
Grapefruit juice “may considerably boost the absorption of the medication in the body,” according to Afssaps. it's in the blood
Citrus fruits in general “should be avoided when using anti-inflammatory medicines like aspirin, since they might worsen or even cause heartburn or acid reflux.”
Naringin, found in citrus juice, inhibits a process that transfers medicines from the gut to the bloodstream. As a result, there is less absorption and the drug's physiological effects are reduced. Other medications, on the other hand, are detected in high levels in the blood owing to the inhibition of a hepatic enzymatic metabolic process, resulting in drug accumulation in the blood, to which is added the taking of the drug the next day, the day after, and so on. As a result of the unintentional overdose, unpleasant outcomes arise.
Interactions with drugs
Consuming grapefruit or grapefruit juice may either increase or diminish the effects of some drugs. This is because the chemicals in this fruit block an enzyme from metabolizing these medications, resulting in a rise in their concentration in the blood, which can induce significant and occasionally deadly adverse responses.
Grapefruit is likely to interact with almost all medication classes, including those used to treat cancer, depression, high cholesterol, high blood pressure, gastric reflux, cardiac disorders, and others. In some situations, consuming as little as 250ml of juice might result in benefits that last for three or more days. Taking the medicine a few hours after eating grapefruit does not, therefore, avoid negative effects. Tangelo, a grapefruit hybrid, may potentially interfere with several drugs.
Grapefruits and grapefruit juice should not be consumed unless you have spoken with a doctor or pharmacist about the potential of bad effects. Home-squeezed juice, on the other hand, is less dangerous than commercial juice. Indeed, the latter typically comprises albedo (the white skin beneath the fruit's rind), which contains the bulk of drug-interacting chemicals. Grapefruit juice prepared by squeezing the fruit contains just a small amount of these compounds (see our news: Grapefruit juice and drugs: relative interactions).