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.
