Overview

Grapefruit (Citrus × paradisi) is a subtropical citrus tree that produces a sour to semi-sweet fruit. It is an 18th-century hybrid first bred in Barbados, originally called the “forbidden fruit.” The fruit has a thick rind, pale to deep pink or red flesh, and a characteristic bitter-acid flavor.

Origin and history

Grapefruit originated in Barbados as a natural hybrid between the pomelo (Citrus maxima) and the sweet orange (Citrus × sinensis) [1]. It was first documented in the mid-18th century by Welsh naturalist Griffith Hughes, who described it as the “forbidden fruit” in his 1750 work The Natural History of Barbados. The name “grapefruit” emerged in the early 19th century, likely referring to the way the fruit grows in clusters resembling grapes. Commercial cultivation began in Florida in the 1820s, and the fruit became a major agricultural export from the United States by the early 20th century [1].

Varieties and aliases

  • White or yellow-fleshed grapefruit (e.g., ‘Duncan’, ‘Marsh’)
  • Pink-fleshed grapefruit (e.g., ‘Thompson’, ‘Ruby’)
  • Red-fleshed grapefruit (e.g., ‘Star Ruby’, ‘Rio Red’)
  • Pomelo (sometimes misidentified with grapefruit; pomelo is a separate species, C. maxima)
  • Forbidden fruit (historical name)

Culinary uses

Grapefruit is most commonly eaten fresh, halved and sectioned, often with sugar or salt to balance its bitterness. The juice is used in beverages, including the classic grapefruit juice and cocktails such as the Greyhound and Paloma. The zest and segments appear in salads, salsas, and seafood dishes, particularly in Caribbean and Floridian cuisines. Grapefruit pairs well with avocado, shrimp, mint, and honey. The fruit is also candied, marmaladed, or grilled to reduce acidity.

Cross-cuisine context

Grapefruit has no direct analogue in traditional Mexican cuisine, where the dominant citrus is the sour orange (naranja agria) and the lime. However, the Paloma cocktail, made with grapefruit soda (Squirt or Jarritos Toronja), is one of Mexico’s most popular drinks and represents the fruit’s strongest presence in Mexican food culture. In Japanese cuisine, yuzu (Citrus junos) is sometimes described as having a “grapefruit-pine” aroma, though yuzu is smaller, more floral, and used almost exclusively for zest and juice rather than eaten fresh. In Persian cuisine, grapefruit-sized meatballs such as koofteh Tabrizi use the fruit’s size as a reference point rather than the fruit itself.

Notes for cooks

  • Grapefruit can be stored at room temperature for up to a week or refrigerated for two to three weeks.
  • The pith and membrane are intensely bitter; supreme (segment) the fruit to remove them for salads or desserts.
  • Grapefruit interacts with certain medications, particularly statins and calcium channel blockers, due to furanocoumarin compounds that inhibit liver enzymes.