Organic
Grapefruit
"Nature's Cocktail of Vitamins and Flavors"
A sweet and tangy citrus fruit with deep red or pink flesh, rich in vitamins A and C, and known for its unique flavor profile and versatility in culinary applications.
Also known as
Grape, Pomelo, Shaddock
Botanical name
Citrus aurantium
Product Details
PLU Code
94285
5-digit code
Category
Fruits
Grapefruit › Small
Origin
Southeast Asia, specifically China and India, are considered the native regions of grapefruits, but they are now widely cultivated in many countries around the world, including the United States, Brazil, and Mexico.
Temperature
12 to 15°C (54 to 59°F)
Shelf Life
up to 6 weeks
Status
Approved
About Grapefruit
Grapefruits are typically harvested between October and May, and are often eaten fresh, juiced, or used in marmalade production. The Deep Red variety is known for its vibrant red color and sweet-tart flavor.
Nutrition Information
Grapefruit, particularly the Deep Red variety, is a good source of essential nutrients. The nutrition facts for 100 grams of grapefruit are as follows:
it contains approximately 0.5 grams of protein, 0.2 grams of fat, 9.2 grams of carbohydrates, 2.3 grams of dietary fiber, and 1.5 grams of sugar.
Grapefruits are rich in vitamins, with 100 grams providing about 47 milligrams of vitamin C, 10 milligrams of vitamin A, and 0.8 milligrams of vitamin B6.
In terms of minerals, grapefruits contain about 0.1 milligrams of copper, 6 milligrams of magnesium, 1 milligram of manganese, 3 milligrams of phosphorus, and 12 milligrams of potassium.
Grapefruits have a low calorie count, with approximately 29 calories per 100 grams.
Storage & Handling
Commercial storage guidance for fresh grapefruit (white and red cultivars). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
12 to 15°C (54 to 59°F)
Humidity
95%
Packaging
Breathable bags or boxes, or paper wraps
Shelf Life
up to 6 weeks
Storage Notes: Grapefruit develops chilling injury as peel pitting in cold storage and a separate postharvest pitting at warmer temperatures, so temperature control and peel coatings are the key handling points. Sensitive to ethylene: keep away from ethylene-producing fruit. Source: USDA Agriculture Handbook 66 (rev. 2016). The handbook also describes 5-8°C transit/storage for promptly cooled, wax-treated fruit; the 12-15°C recommendation is not a universal chilling floor.
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 349-352.
Applies to: fresh grapefruit (white and red cultivars).
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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