Fruit
Grapefruit
Grapefruit is a large citrus hybrid (Citrus × paradisi) with thick peel, bitter-white pith, and juicy segments that run from pale yellow to deep ruby. Flavour balances sweetness against a characteristic bitter edge from naringin; red and pink cultivars are usually milder and sweeter than white. Flesh is wet and segment membranes can be tough—supreme for salads or juice for drinks. Breakfast halves, juicing, bitter-sweet marmalades, and cocktails are classic uses. Zest and peel oil are aromatic for baking and bitters. Grapefruit juice interacts with many medicines; the fruit is not a neutral citrus in clinical settings. Florida, Texas, Israel, South Africa, and the Mediterranean dominate commercial supply.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Cholesterol 0 mg
- Sodium 4.95 mg
- Salt 0.01 g
- Total Carbohydrate 13.4 g
- Dietary Fibre 2.13 g
- Total Sugars 9.78 g
- Complex / starch 0.98 g
- Protein 0.8 g
- Water 83.8 g
- Energy 53.6 kcal
- Water 83.8 g
- Carbohydrates 13.4 g
- Sugars 9.78 g
- Monosaccharides 6.84 g
- Disaccharides 2.94 g
- Starch 0.98 g
- Amylose 0.25 g
- Amylopectin 0.74 g
- Digestible Starch 0.83 g
- Resistant Starch 0.1 g
- Fibre 2.13 g
- Soluble Fibre 0.75 g
- Insoluble Fibre 1.38 g
- Protein 0.8 g
- Plant Protein 0.76 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Vitamins 89.4 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.44 mg
- Vitamin B5 — Pantothenic Acid 0.22 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.1 µg
- Vitamin B9 — Folate 16 µg
- Vitamin C 46 mg
- Vitamin E 0.31 mg
- Vitamin K 5.2 µg
- Minerals 433 mg
- Major Minerals 427 mg
- Trace Minerals 6 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 46 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.44 · vitamin-b5-pantothenic-acid: 0.22 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.1 · vitamin-b9-folate: 16 · vitamin-e: 0.31 · vitamin-k: 5.2 ·
Minerals
Sodium: 4.95 · Potassium: 361 · Calcium: 61 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Grapefruit was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Grapefruit types and preparations into new climates and cuisines.
Modern production, storage, and transport made Grapefruit a regular purchase far from where it is grown or raised.
Cooks now treat Grapefruit as both staple and specialty, with more attention to provenance, variety, and form.