February is National Grapefruit Month. Probably an accidental hybrid, this super healthy citrus fruit is a relative newcomer to the scene.
In 1750, Griffith Hughes, a Welsh naturalist who had traveled to Barbados to document the island’s natural history, was the first to describe the grapefruit. The fruit first appeared there as an accidental hybrid between a pomelo and an orange. Hughes called it “forbidden fruit.” His religious leanings no doubt influenced him to call it this inspired by the story of Adam and Eve in the Garden of Eden. He was a clergyman and had been traveling in the New World for many years preaching to Welsh-speaking congregations. Perhaps the unique look and taste of this new fruit set it apart from other trees on the tropical island, like the mythical tree of the knowledge of good and evil that the famous first couple could not resist.
It wasn’t until 1814 that they were first referred to as “grapefruit.” The naturalist John Lunan wrote about a similar fruit he had found on the island of Jamaica. He said that it was because the taste of them was similar to the taste of grapes. It’s a mystery what kind of grapes Lunan was eating in those days, but they must have tasted much different than the grapes most prevalent in today’s world. Later, in 1824, a French botanist named Chevalier de Tussac called them grapefruit because of the way the fruit grows in clusters, similar to grapes. In fact, the French word for cluster is grappe.
It was another Frenchman who first brought grapefruit to Florida where they slowly became a commercial success. Count Odette Philippe was a doctor from Lyon, France who decided to immigrate to Florida in the early 1800s. He brought grapefruit to the state in 1823 and began to expand its cultivation there.
Throughout the 20th century, grapefruit production expanded to other subtropical regions, including California and Texas, and the fruit became a staple of the American diet. Today, grapefruit is grown and consumed around the world and is valued for its juicy, tart flavor and its many health benefits. The fruit is also used in a variety of dishes, from salads to cocktails, and its essential oil is used in perfumes and other products. In the early 20th century, the fruit was popularized as a health food, due to its high vitamin C content and its reputation as a low-calorie food.
Red grapefruit is a variety of grapefruit that has a reddish-pink flesh. It is known for its sweet, juicy flavor and its high levels of antioxidants and vitamin C. Its origin is not well documented, but it is believed to have arisen as a naturally occurring mutation of the white grapefruit. The red variety quickly became the most popular variety due to its sweeter flavor compared to the more bitter taste of white grapefruit. Production expanded rapidly in the United States in the mid-20th century, spreading to the warm, subtropical climates of Florida, Texas, and California.
In the last decade, grapefruit groves in Florida have been decimated by several different diseases. Florida grapefruit, like many other crops, can be affected by a number of diseases. But in recent years three have particularly affected the industry. These are citrus canker, greening disease, and melanose.
- Citrus Canker
Citrus canker is a bacterial disease that affects many citrus fruits, including grapefruit. The disease causes lesions on leaves, stems, and fruit, which can lead to defoliation and fruit drop. The disease is highly contagious and can be spread by wind, rain, and human activity.
In Florida, citrus canker was first discovered in 1910 and has been a recurring problem ever since. To combat the disease, the Florida Department of Agriculture and Consumer Services (FDACS) implemented a series of regulations to control the spread of the disease. These regulations include the removal of infected trees and the establishment of buffer zones around infected areas.
- Greening Disease
Greening disease, also known as huanglongbing (HLB), is a bacterial disease that is transmitted by the Asian citrus psyllid. The disease causes stunted growth, yellowing of leaves, and bitter-tasting fruit that is often misshapen and fails to ripen properly. HLB has no known cure, and infected trees eventually die.
HLB was first detected in Florida in 2005 and has since become one of the most devastating diseases affecting citrus in the state. To combat the disease, the FDACS has implemented a number of management strategies, including the use of insecticides to control the Asian citrus psyllid and the removal of infected trees.
- Melanose
Melanose is a fungal disease that affects the leaves and fruit of citrus trees. The disease causes small, dark lesions on the fruit that can become large and unsightly, making the fruit unmarketable. Melanose can also cause defoliation, which can weaken the tree and reduce yield.
Melanose has been a problem for Florida grapefruit growers since the early 1900s. To control the disease, growers must implement a number of management strategies, including the use of fungicides, proper pruning techniques, and cultural practices such as removing infected plant material.
Fortunately, in the last couple of years, scientists in Florida in conjunction with the U.S. Department of Agriculture have made progress in combatting these diseases and many Florida citrus growers are feeling optimistic about the future of grapefruit in the State. But one factor that has nothing to do with plant pathology may be the greatest threat to grapefruit production returning to its height of production—urbanization in the form of land being appropriated to new homes and strip malls.
Florida is the fastest growing state in the U.S. in regard to population. According to a 2021 report from the Orlando Economic Partnership, about 1,000 people move to Central Florida each week. In the fall of 2022, the USDA reported that the total acreage of citrus in Florida had fallen below 400,000 acres from a high in 1996 of almost one million acres.
“Florida doesn’t grow citrus anymore. Florida grows houses,’’ Eddie White, a citrus farmer from Sanford, Florida, told a newspaper at the University of South Florida. “In the old days, $3,500 … $3,000, you could even get land for $500, but you bought cheap dirt. Cheap dirt because it takes five years for an orange tree to grow before it becomes viable.’’
But Eddie White remains optimistic about the future of Florida citrus and believes that, like him, there are many other growers that will not give up their traditions that have been handed down for generations.
For that, we can be grateful because grapefruit is one of the healthiest foods you can eat. It is low in calories and high in vitamins and minerals. One medium-sized grapefruit contains the following nutrients:
- Fiber: 2 grams
- Vitamin C: 70% of the recommended daily value (DV)
- Vitamin A: 20% of the DV
- Potassium: 12% of the DV
- Folate: 6% of the DV
- Calcium: 4% of the DV
Grapefruit also contains antioxidants and phytochemicals that have been linked to various health benefits, including a reduced risk of heart disease and certain types of cancer.
Listen to our podcast with citrus fruit expert Zak Laffite of Wonderful Citrus. Click on the image below to hear it.
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