Kendall Farms | Dwarf Grapefruit

The History of Grapefruit

The origin of the grapefruit (citrus paradisi) poses a bit of a botanical mystery. Its appearance and flavour indicate that it's a hybrid between a large, sour citrus fruit called the shaddock (Citrus maxima) and the sweet orange (Citrus sinensis). No records of any deliberate hybridization between the two plants have been found. Grapefruits share characteristics of both fruits: in a ripe grapefruit the tart flesh of the shaddock is tempered with the juicy sweetness of the orange.

Surveys of citrus populations in the Old World and Asia haven't been able to confirm the presence of any native-growing grapefruit trees. Similar searches in the West Indies, however, have uncovered many populations of apparently naturally growing grapefruit. It's a puzzling question whether the grapefruit was deliberately bred or emerged as a spontaneous hybrid in some old Caribbean citrus grove.

The History of Citrus

The Kendall Farms Range

Flame/Ruby - This is our preferred stock variety. The fruit has red coloured flesh and is a sweeter variety than its counterparts. Eat it out of the hand or juice. It goes great with steak on BBQ's or as a breakfast treat.

Rio Red Grapefruit - You've undoubtedly heard of the Rio Red Grapefruit's close relatives - the Ruby Red and the Star Ruby. All are fine selections with a great number of similarities. But the Rio Red Grapefruit is taking the lead in popularity and use. A relatively new variety, the Rio Red, was introduced in 1984. It's more vigorous and hardy than the Star Ruby and the fruit is sweeter than the Ruby Red - with few to no seeds. Unlike many grapefruit varieties, the Rio Red Grapefruit does not need extended periods of high heat to develop deep internal colour. Overall, though, the tree will grow best where there is plenty of summer warmth.

Marsh - The yellow variety which is more tart and acidic in flavour. Grows well in pots or in the ground (2.5m high) is evergreen, self-pollinating and harvests March to August.

Cultivation Notes

Check out a complete guide to citrus tree care here

Health Benefits

Grapefruit is an excellent source of many nutrients and phytochemicals, for a healthy diet. Grapefruit is a good source of vitamin C, pectin fibre, and the pink and red hues contain the beneficial antioxidant lycopene.

Studies have shown grapefruit helps lower cholesterol and there is evidence that the seeds have low levels of antioxidant properties. Grapefruit forms a core part of the "grapefruit diet", the theory being that the fruit's low glycemic index is able to help the body's metabolism burn fat. Grapefruit seed extract has been claimed to be a strong antimicrobial with proven activity against bacteria and fungi. However, studies have shown the efficacy of grapefruit seed extract as an antimicrobial is not demonstrated. Although GSE is promoted as a highly effective plant-based preservative by some natural personal care manufacturers, studies indicate the universal antimicrobial activity associated with GSE preparations is merely due to contamination with synthetic preservatives.

A 2007 study found a correlation between eating a quarter of grapefruit daily and a 30% increase in risk for breast cancer in post-menopausal women. The study points to the inhibition of CYP3A4 enzyme by grapefruit, which metabolizes oestrogen.

Interesting Facts

Grapefruit, like all citrus fruit, is a Hesperidum, or a large modified berry with a thick rind. If you see grapefruit growing on a tree, you will notice that they grow in clusters. It is suggested that these clusters resemble the shape of large yellow grapes and so the fruit was called a grapefruit. Another explanation is that the premature grapefruit looks similar in shape to unripe green grapes.

Try these sensational recipes for a lazy Sunday afternoon barbeque in the sunshine and warmth of the tropics.

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CHICKEN AND FRESH GRAPEFRUIT STIR- FRY

Ingredients

1 Ruby grapefruit; peeled

440gm can pineapple chunks

1 tablespoon cornstarch

1 teaspoon soy sauce

2 skinless boneless chicken breasts

1 medium clove garlic; minced

1/2 teaspoon vegetable oil

1/4 pound snow peas; trimmed

2 green onions; sliced diagonally

Method

Peel and section grapefruit over bowl; reserve juice. Drain pineapple well, reserving juice. Combine juices and add enough water to equal 1 cup liquid. Combine with cornstarch and soy sauce. Rinse chicken breasts and pat dry; remove any excess fat. Cut into thin strips. In large non-stick skillet, sprayed with non-stick cooking spray, stir fry chicken with garlic in oil over medium high heat for 5 minutes, or until lightly brown. Add the snow peas and cornstarch mixture and cook, stirring until thickened. Add grapefruit, pineapple and green onions and cook until evenly heated.

CITRUS SCALLOPS

Ingredients

16 fresh sea scallops

1 cup fresh pink grapefruit, diced, pith and membrane removed

1/4 cup sweet red pepper, diced

1/4 cup sweet red onion, diced

1/4 cup avocado, diced

1/4 cup cucumber, diced

1 jalapeno chili, diced

1 tablespoon fresh chives, chopped

1 tablespoon fresh cilantro, chopped

1/8 cup olive oil

salt and pepper to taste

Method

Mix all ingredients except scallops and toss with olive oil. Saute scallops in butter or olive oil, 2 minutes each side. Top with grapefruit salsa and serve immediately

MASHED GRAPEFRUIT SWEET POTATOES

Ingredients

12 small sweet potatoes

1/2 cup butter, divided

3 tablespoons dark rum, or rum essence divided

1/2 cup brown sugar

2 cups grapefruit sections, cut into chunks

1/2 cup grapefruit juice

salt and pepper, to taste

Method

Bake the sweet potatoes in a preheated 400F oven until soft. Peel and mash with 3 tablespoons of butter and 1 tablespoon of rum or rum essence. Reserve until needed. Melt the remaining 1 tablespoon of butter in a sauté pan. Add the sugar and stir until the sugar is melted and begins to bubble. Add the grapefruit and sauté until the liquid is reduced by 1/2. Add the grapefruit juice and the remaining 2 tablespoons of rum. Cook for 1 minute. Add the mixture to the sweet potatoes. Season with salt and pepper. 12 servings. Sit back and listen to the comments!