Grapefruit is the fruit of the homonymous tree belonging to the genus Citrus of the Rutaceae family. Its pulp is made up of numerous vesicles filled with juice.

It is not known exactly, but it is taken for granted that it is a natural cross between the sweet orange tree and the Barbados pummelo, in the West Indies, from where it later spread throughout the Caribbean and the USA. Currently, the main producing countries are China, the United States and Mexico.

It has a low caloric value. It stands out for its richness in vitamin C and folic acid. It contains a significant amount of potassium and to a lesser extent magnesium. Grapefruit is an important source of vitamin C, flavonoids, beta-carotene (provitamin A), which is why the consumption of this fruit is considered especially interesting for the prevention and treatment of various pathologies due to its antioxidant effects. A grapefruit juice covers the daily recommendations of vitamin C, so its consumption is especially interesting for periods of lactation, pregnancy, smoking, stress, sports or inflammatory diseases, as well as in winter periods. Grapefruit has an important diuretic effect, which favors treatments against hypertension and diseases associated with fluid retention. It also has antiseptic properties, and its characteristic bitter substance favors the production of bile, which is why it is considered a digestive and beneficial food for the liver.

Grapefruit can be taken raw, adding honey or sugar to sweeten it, or its most common form, in juice. Its juice is sweet, bitter and acid, becoming an essential part of breakfast in a good number of countries. Some varieties are also used to make jams and syrups, as well as an ingredient for fruit salads.

They are kept in perfect condition for a minimum of one week at room temperature. You can also choose to keep it in the fridge to extend its period of consumption.