The classic ruby-red grapefruit found in supermarkets today wasn’t produced until the early 20th century, when the American citrus industry began growing the new fruit. We now produce and eat 9.3 million tonnes of grapefruit each year, with more than half coming from China alone.
A single grapefruit for breakfast gives you all of your recommended vitamin C before you’ve even begun the day. It also contains 6% of your daily recommended fiber, especially soluble fiber like pectin which is good for digestion and helps prevent constipation while lowering your cholesterol. Each spoonful also holds smaller quantities of important minerals like calcium, phosphorous, iron and magnesium.
Grapefruit does, however, interact strongly with several different medications, including ones for blood pressure, cholesterol and anti-anxiety, as well as amphetamines. Just 100g can change the effect of these medications, so it’s always best to check with your doctor first if you’re on medication and have a craving for grapefruit.
Cooking with grapefruit
Grapefruit juice is tart, delicious, and still has many of micronutrients like vitamin C and vitamin B. But eating the fruit is the best way to make the most of its health benefits, especially the fiber. If you find grapefruit a bit too sour, try sprinkling a bit of sugar on a raw grapefruit half to cut the tartness. You can also add grapefruit to your menu through a sauce or glaze - try this roasted citrus relish as a zesty topping next time you cook a protein like salmon, chicken, tofu or pork.