Qualities of Grapefruit
The size of a grapefruit is on average higher than that of an orange, plus his skin is a bit more rough and thick, its yellow color reminiscent of ripe lemon, but there are varieties with green skin, like a file. The tone of the pulp is mixed, depending on the greater or lesser concentration of carotenoids (substances for which more later), and yellow to red, to orange.
The grapefruit flavor surprises many people that the first test because it is less sweet than the orange and has less acidity than lemon, but also something bitter truth is that just getting used to discover which is actually very tasty and helps eliminate thirst with relative ease.
Grapefruit juice can be consumed (alone or combined with orange and lemon) or in slices, using its fiber rich in pectin (a digestive enzyme), almost always uses it as input to a meal, although it is customary to turn it into jam for use in desserts or to accompany a slice of white bread.
World grapefruit production exceeds 3.8 million tons, the United States the leader, with over 2.3 million, followed in important countries like Mexico, Argentina, Cuba, Cyprus, Israel, Mozambique, South Africa and a number of nations to climate tropical and subtropical. An estimated 20% of world production is intended to create industrial products, so that, without exaggeration, we can say that part of the lives of millions of people.
Grapefruit varieties fall into two groups:
White or common. We find among them the type and Duncan Marsh, who are more traditional and cultured on the planet are very juicy fruit, excellent flavor, good acidity, high blood sugar level and firm, while the trees are very cold hardy .
Pink or pigmented. They owe their color to lycopene, natural dye that is generated when temperatures are high, its popularity is increasing due to more intense flavor and refreshing. The most common varieties are Burgundy, Thompson, Star Ruby, Ruby red, Redblush and Henninger.
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