Grapefruit

Grapefruit was first discovered on the Caribbean island of Barbados and gets its name because the fruit grow in clusters, like bunches of grapes. Nowadays in the United States, it is grown in Florida, California, and other southern states. Grapefruit contains 90% water, making it one of the juiciest fruits.

Varieties: seeded and unseeded, ruby red, star ruby

Related: oranges, citruses

Harvest season in the LV: can be planted in spring or fall

Growing conditions: grapefruit trees should be planted in tropical-like regions with full sun with well-draining, fertile soil

Pollination: will grow by themselves when planted from seed

Cooking/Preparation required: eaten raw, added to salads, can be added as a flavoring agent in desserts and sweets, made into juice

Fertilizers or pesticides: with good growing conditions, no fertilizers or pesticides are needed; grapefruit is on the “Clean 15” list (veggies to make use of because of their low pesticide load)

Nutrition & Health considerations: low in calories, good source of vitamin A, vitamin C, dietary fiber, potassium; increase metabolic rate, decrease cholesterol

NOTE:

Nutrient content can vary greatly depending on soil conditions, with organic methods and a soil rich in organic matter generally producing the best results.

‘Dirty Dozen’ or ‘Clean Fifteen’ lists do not necessarily apply to produce grown on local farms — you need to check with the farmer to determine if and when any fertilizers or pesticides were applied.