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The Grapefruit is a member of the Citrus Family and comes in many varieties determined mostly by colour.
The bulk of Australia’s Grapefruit supply comes from the Northern Territory and Western Australia. Queensland and NSW and VIC along the Murray Valley also produce and supply Grapefruit in Australia. Grapefruit is available almost all year round, with the exception of January.
The varieties most common in Australia are the Marsh, the Thompson, the Wheeney and the Texan Pink. The Marsh, Thompson and Wheeney have predominantly yellow fruits. The Marsh has fewer seeds. The Texan Pink features the pink coloured fruit.
The Grapefruit originated in Barbados and were originally named the ‘Forbidden Fruit’. It is believed the Grapefruit is a hybrid of the Pomelo Fruit and the Orange.
Per 100g of fresh white Grapefruit will yield for you –
133kj of energy or 33 Calories
8.41g of Carbohydrates
0.10g of fats
0.69g of Protein
90.48g of water.
The grapefruit is high in thiamine and riboflavin as well as Vitamin C.
It is important to note however that Grapefruit may not be complimentary to some human medications. It is important to check with your doctor if you are on any regular medication and want to include grapefruit in your diet.
When buying Grapefruit avoid fruit that have soft spots, especially near the stem. It is also good to avoid wrinkly skins but don’t be too concerned about blemishes on the skin. The grapefruit has a very thick skin so some marks and scratches will not affect the quality or eating of the fruit.
Depending on when you plan to dive into your grapefruit, they can be refrigerated and stored comfortably for 2 to 3 weeks. However, if left at room temperature they will be plump and juicy for eating for about 1 week.
Popular as a breakfast food the Grapefruit can provide a refreshing start to the day. Simply cut in half and spoon out out the fruit. Some people add a little sugar to sweeten this otherwise tart but delicious fruit.