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Food in focus |  |
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The Grapefruit files
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History
All citrus fruits originated in the Old World, except grapefruit, which was first grown sometime in the late 18th-century in the Caribbean. No one knows for sure, but it is probably a natural mutation of the pomelo from South East Asia and another citrus fruit, possibly the orange. Today, grapefruit is exported from Florida and California in the States, Israel, the West Indies and South America. South Africa itself exports about 9 million cartons of 17kg of grapefruit annually; 3,6 million of which are destined for the Japanese market.
Since the early part of the 20th century, mutant strains of white grapefruit have appeared with pink to slightly reddish color, and have been propagated by citriculturists into several strains of grapefruit that are now best known as the Ruby Red.
The pomelo is also called pommelo, pummelo, or shaddock (after a sea captain who first brought the seeds to Europe, apparently) ? or, according to that quirky character Webster 1913, pompelmous, or forbidden fruit. Pomelo is native to Malaysia.
Like grapefruit, which got its name from the way it grows in clusters (like grapes), the peel of the pomelo can be pale or dark yellow or pinkish, and the flesh too can be yellow or pink or even dark red. Pomelo are generally much bigger than grapefruit.
Health
Grapefruit offers about 69% of the RDA for vitamin C, which helps in the absorption of iron and to maintain the body's defences. Grapefruit also provides about 250mg of potassium and pectin a soluble fibre effective in lowering cholesterol levels.
The Scripps Clinic in San Diego California enrolled 100 obese patients in a study on the effect of grapefruit on weightloss. Participants drinking grapefruit juice lost an average of 3.3 pounds while those in the control group who consumed no grapefruit only lost an average of 0.5 pounds. The weight loss is thought to be linked to lowered levels of insulin, which was born out by measurements of the patients' glucose levels. Insulin is used to metabolise sugar and the more efficiently sugar is metabolised, the less likely it is to be stored as fat in the body. Lowering insulin levels also makes people feel less hungry whereas high levels of the hormone stimulate the brain's hypothalamus, causing feelings of hunger.
Our sister site, Health24.co.za reports that grapefruit has the second highest level of lycopene after tomatoes. Lycopene ? a nutrient that helps fight prostate, breast and cervical cancers ? is a powerful antioxidant that prevents the formation of "free radicals." (These steal oxygen from healthy cells, and may eventually trigger cancer.) The redder the flesh in a ruby grapefruit, the more lycopene it contains.
There are three major types of grapefruit white, pink/red, and star ruby/ruby red varieties. All grapefruit have a similar tangy-sweet flavour and are very juicy. A slightly greenish tint does not indicate under-ripeness; instead, it means the fruit will be high in sugar content. Most grapefruit, however, have a yellow skin that should be thin, smooth, and fine-grained. A couple of blemishes are nothing to worry about.
Although we import various grapefruit varieties, South Africa's crop of pink, red and white grapefruit is bountiful, and the fruit is sweet and luscious. Colour is not an indicator of sweetness, and white grapefruit are no sweeter or more sour than pink or red varieties. Most types (Star Ruby, Marsh, White or Oroblanco, Rex Union, Redblush, Ruby Red and Flame and Ruby Nel are grown here) can be used interchangeably for juicing, or to cut in half and eaten. The Star Ruby grapefruit ? a type of dark, red-fleshed fruit, is too crunchy to eat easily with a spoon, so just peel and enjoy it as it is.
Quick guide to most common Southern African varieties
Pummelo: Originated in Southern China and is the parent of modern grapefruit. It has a yellow skin; flesh colour can be white or greenish or red. The fruit is very large, minimum 108mm in diameter. An individual fruit can weigh up to 1,5 kg (3lb).
Flame: It has a sweet taste, and a lower acid level than Star Ruby. The skin is yellow with a red blush. The flesh is red and has no seeds.
Marsh: The fruit is large, white and virtually seedless. Marsh is suitable for fresh consumption in segments and for juicing.
Rose: This fruit has a pale pink flesh with slightly blushing skin. Skin colour is yellow with a red blush. It is juicy and sweet.
Star Ruby: Skin colour is yellow with red background. Flesh is red. It is the most heavily pigmented grapefruit and rarely has more than one or two seeds. It has a thin rind, a very high juice content and a sweet flavour. It is well suited to those who find other grapefruit too sharp in taste.
Did you know?
In the kitchen
Choose grapefruit that seems heavy for its size, is glossy, round and smooth. Avoid any grapefruit with brown and/or soft spots or that has a 'puffy' or 'spongy' feel.
Grapefruit keeps well at about 18º C for a week or more, but prefers the lower temperatures in the fridge where it will keep for up to 8 weeks. To slow moisture loss, fruits for marketing are washed and waxed as soon as possible after harvest.
Leave at room temperature for a couple of hours before eating. Grapefruit juice may be refrigerated in a tightly closed glass bottle with very little air space at the top. By storing it this way, oxygen does not penetrate the fruit (oxygen destroys vitamin C content).
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