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Grapefruit, named for the way the fruit grows in clusters, like grapes, is only 300 years old. It is believe to have been produced in Jamaica by the accidental pollination of a fruit called pomelo and an orange.

Seeds were brought to The U.S. and Florida launched an industry based on its production. The cultivation of grapefruit spread to the Rio Grande Valley in Texas where another genetic event occurred, producing the popular deeply colored Ruby Red variety.

Grapefruit has no fat or cholesterol, iron or sodium.  One half of a grapefruit has approx. 16g carbohydrates, 6g dietary fiber and 10g sugars. It is rich in vitamin C and it supplies vitamin A and calcium.

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