Introduction:
The grapefruit, a cross between orange and grapefruit, is a citrus fruit with a yellow to pink/reddish skin. The inside of the fruit can be yellow, pink or red and tastes acidic to tart/bitter, but also sweet.
Use/Preparation:
Grapefruits are usually eaten raw. They go well with sweet fruit salads as well as spicy salads, on cakes or pies. They also taste good in sauces, as juice, jam, liqueur, as sorbet and ice cream.
Health:
Grapefruits are particularly rich in vitamin C. The secondary plant ingredient lycopene has antioxidant, anticarcinogenic and preventive effects on cardiovascular diseases. In addition, according to new studies, the ingredients are supposed to lower cholesterol and blood sugar levels and alleviate diabetes. Patients taking medication should be careful with the consumption of grapefruits. Some medicines (e.g. blood thinners) may interact with grapefruit and interfere with the breakdown of the foreign substances, which can lead to dangerously increased doses in the blood. In cases of histamine intolerance, grapefruits are less suitable as histamine liberators.
Alternatives:
Bitter oranges and pomelos have a similar bitter taste to grapefruits. Oranges and tangerines, on the other hand, are less bitter, more sweet. The citrus fruits have nutrients in common, a high content of vitamin C and antioxidants.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 30/126 |
| Fat | 0,1 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 7,5 g |
| Sugar | 6,4 g |
| Protein | 0,6 g |
| Salt | 0 g |
