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History and Uses of Grapefruit

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The tart, citrus grapefruit is a hybrid that came from the island of Barbados in approximately 1700. A captain by the name of Shaddock took some of the island’s pomelo seeds to England where he crossed the fruit of the pomelo trees with orange tree pollen. Thus, the grapefruit was discovered.

The grapefruit’s sour taste can often be offset with a little sugar or honey.It is naturally sweeter when allowed to fully ripen while still on the tree, however. Grapefruit juice is a good beverage for weight-watchers. Oil made from the pulp of grapefruit is often used for beverage flavoring. Pectin and citrus acid from the peel is very useful as a natural preservative, an ingredient in jam, and flavoring for tonic water.

Most varieties of grapefruit contain ample amounts of Vitamin C as well as folate, glucose, calcium, potassium, carotene, Vitamin A, and lycopene. This fruit comes in white, pink, and red. Most grapefruit peels are yellow in color; however, some varieties have green peels. It can take up to 13 months for this fruit to ripen. If the climate is right, grapefruit trees can produce fruit throughout the year. Grapefruit can interfere with many types of medications; therefore, it is best to consult with a physician before eating grapefruit while taking certain drugs.

Reference:

Kymp.net

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