States That Grow Citrus Fruits | Garden Guides States That Grow Citrus Fruits States That Grow Citrus Fruits Reason for flagging? Submit Christopher Columbus not only discovered the New World, he brought it citrus. Then, in the 16th century, an early Spanish explorer, possibly Ponce de Leon, introduced orange trees to Florida. Ever since, America has loved citrus, from oranges to tangelos to lemons. Today, four states are the main producers of citrus fruit in the United States. Florida Florida's warm climate and sandy soil are ideal for growing citrus, which has been a commercial crop in the state since the mid-1800s. Almost 569,000 acres of citrus groves and 74 million citrus trees can be found in Florida. More than 70 percent of the United States' citrus comes from the Sunshine State. According to Floridajuice.com, Florida is the world's leading producer of grapefruit. Growers in the state produce oranges, tangelos, tangerines and grapefruits. California California is second only to Florida in citrus production.

California citrus was "king" in the early 1900s, when ranchers touted the state's lush groves. The state's total citrus production averaged 3.2 million tons from 2003 to 2006. More than 65 percent of that was oranges (navel and Valencia), followed by lemons, grapefruits and tangerines/clementines. California produces 24 percent of the oranges in the United States, most of which are navel oranges. Arizona Some areas of Arizona are frost-free and have adequate water supplies, making them suitable for growing citrus. Most of the state's production is limited to Yuma, Pinal, Maricopa and Mohave counties. The state produces lemons, oranges, grapefruit and tangerine/tangelos. Its biggest crop is lemons, which are 18 percent of the total U.S. production. Texas Citrus has been shipped commercially in the Lone Star State since 1920, according to texasweet.com. The first plantings were white and pink grapefruit, but red grapefruits were accidentally discovered in 1929.

Today, more than 28,000 acres of citrus are grown in the Rio Grande Valley, and the state produces about seven percent of the nation's grapefruit. Texas also produces oranges. Who Can Help Which States Grow Large Amounts of Citrus Fruits? | eHow Which States Grow Large Amounts of Citrus Fruits? orange tree in the garden image by Daria Miroshnikova from Fotolia.com Citrus trees require warm, almost sub-tropical climates to flourish, so it should come as no surprise that America’s largest citrus-producing states lie in the southern latitudes. Major citrus producers like Florida, California and Arizona have a blend of fertile soil and year-round warm temperatures that help cultivate a healthy citrus crop each year. Florida The Florida citrus industry, according to the United States Department of Agriculture (USDA) is the largest in the country. Citrus plants first arrived in the state when Spanish explorers like Ponce De Leon planted citrus trees on Florida’s east coast in the mid-1500s, and commercial farmers began growing the trees for profit around the middle of the 19th century.

Today, Florida boasts more than 74 million citrus trees spread over more than 569,000 acres of official citrus groves, according to the state’s citrus website. Growers in the state most commonly grow grapefruit and oranges, but some also produce limes and Temple oranges. In addition, the USDA notes that specialty fruits like tangelos grow only in the Sunshine State. Each year, Florida’s citrus crop and byproducts like the famed Florida Orange Juice bring in more than $9 billion, and almost 76,000 Florida residents work in some aspect of the industry, as of 2010. California Second only to Florida, the massive California citrus industry churns out more than 3.2 million tons of fruit in an average year. The USDA notes that California produces mostly oranges and lemons, as the two fruits combined represent more than 90 percent of California citrus production. The remaining 9 percent of citrus crop consists of grapefruits, tangerines and clementines. About three quarters of California’s oranges are of the sweet navel variety, and most of those oranges arrive in the store for sale as fresh fruit, rather than in a processed product like orange juice or concentrate.

Although the value of California’s citrus crop pales in comparison to Florida’s numbers, the state still earns a respectable $578 million from an average year’s crop, as of 2010. California produces most -- about 87 percent according to the USDA -- of the lemons shipped to American states, and an active shipping industry allows citrus farmers to meet to a growing international demand. Arizona Like Florida and California, Arizona enjoys a warm climate well suited for citrus growth. The USDA’s center for Integrated Pest Management, commonly known as the IPM, notes that Arizona produces the second most lemons in the United States and fills 18 percent of American demand. Orange and grapefruit production ranks fourth -- behind Florida, California and Texas -- and Arizona produces about 13 percent of America’s tangerines. A typical annual crop of Arizona citrus commands a value of between $39.2 and $92.8 million, as of 2010. The state’s climate, which features northern areas that endure cold winters and occasional water shortages, contributes to the low citrus output, as production remains largely limited to the southern counties of Yuma, Maricopa, Mohave and Pinal.

Add to Bookmarks There's an honorary day, week or month for everything, including grapefruit! February is National Grapefruit Month, so let's discuss grapefruit from the gardener's perspective. (Editor's Note: This article was originally published on February 6, 2009. Your comments ar welcome, but please be aware that authors of previously published articles may not be able to respond to your questions.) Citrus x paradisi , the forbidden fruit, shaddock, pamplemousse ... my, doesn't that sound rare and exotic, or really weird? But all those terms refer to the common grapefruit now sold in most grocery stores year round. National Grapefruit Month was probably established to promote consuming the fruit. However, since you are reading in Dave's Garden, this will be a brief introduction to home cultivation of Citrus x paradisi. Then you can decide whether (or not) to grow a grapefruit to supply your family with fruit, to decorate your deck, or just as a fun seed-growing experiment. Grapefruit for the home garden To have your own grapefruit orchard, or even a single tree in the ground, you'll need to live in a subtropical or tropical area.

Unlike cherries or apples, grapefruit trees can only withstand the briefest and rarest of frosts. In the United States, that pretty much means you must live in Arizona, Texas, California or Florida to grow a grapefruit, and not all parts of those states are good grapefruit zones. Further, cooler parts of those areas will produce more acidic, slower ripening fruit. Grapefruit just doesn't like cold weather. One grapefruit tree should give enough fruit for a family, and usually does not need a partner for pollination. Grapefruit can grow successfully on a variety of soil types, as long as drainage is good, and likes a nearly neutral soil pH. A grapefruit tree is a small to medium tree with glossy green oval leaves and some thorns. The flowers are white and fragrant and the fruit grows in clusters; that clustering is what put the "grape" in the name grapefruit. For delicious fruit, buy a grafted plant from a reputable grower. (Like many citrus, grapefruit won't grow true from seed.) Expect regular annual harvests within a few years of planting. Fruits will be mature somewehere from 7 to 13 months after flowering.

Once ripe, the fruit can be left on the tree and harvested over a period of months without losing quality. Refer to the links in "Resources" below for more details on growing grapefruits. Grapefruit as a large potted plant Gardeners whose properties experience yearly frost might grow grapefruit as a large potted plant. Rodale's Encyclopedia of Organic Gardening says it can be done. Understand, however, that this tree needs warmth and sunshine to create huge tasty fruits, and a far-northern indoor gardener may be hard pressed to provide enough of either. For tasty fruit, you must buy a grafted tree. Rodale's suggests 'Oroblanco ' as a good variety for pot culture, but a reputable nursery can guide you in your selection and may offer other cultivars as well. Use a good potting mix and fertilizer with micronutrients. Pot the tree up (into larger pots) as it grows and move it to a sheltered, sunny outside spot in warm weather for maximum growth. You'll have to limit the pot size, of course, to what you can physically move inside during cold weather and outside in balmy months.

The nursery-grown plant may take a couple of years to be mature enough for flowers and fruit. Grapefruit as a novel houseplant If you enjoy houseplants and are willing to forego fruit, you can grow grapefruit trees from grocery store fruit seeds. Some grapefruit are seedless, but most have seeds, and they can number in the dozens per fruit. Plant several seeds in a small pot of moist potting soil. In about three weeks, you'll probably see a few green sprouts emerge. Three to five plants will be happy together and provide a bushier houseplant. Baby grapefruit trees have pretty, shiny green leaves and stems. Use a good soil and fertilizer, replant the grapefruits when they seem too big for their current container, and keep them in a bright location. The plant may show you its white, very fragrant flowers after several years, along with some thorns. How will you celebrate National Grapefruit Month- with a trowel or a teaspoon in hand? Plant or just eat grapefruit; the informative links in the Resources section below can help you decide. Grapefruit trivia Shaddock is an old name for grapefruit.

Some sources say grapefruit originated in a natural cross-pollination between two other citrus, on the island of Barbados[2]. (Hmm, perhaps Dave can send me there to do some more in-depth research.) ~*~ The pomelo or Chinese grapefruit is one of the parents of modern grapefruit. Pomelo is much larger than grapefruit, with a thick rind, but is said to be sweeter than grapefruit. ~*~ The United States produced 1,580,000 tonnes, (that's about 1,738,000 tons,) of grapefruit in 2007. The U.S. exported more grapefruit than any other country in 2004, to the tune of $227 million. In that same year, Japan spent about that much money importing grapefruit.(FAOSTAT)[1] ~*~ Red grapefruit is the state fruit of Texas. ~*~ Mature fruit can be left on the tree for several months without spoiling. Pick the biggest of the fruits. Determining when to harvest will be a challenge, as the fruit color is completely unreliable in telling you when the flesh is juicy and sweet.

~*~ Economy of California including California Agriculture and Manufacturing from NETSTATE.COM Tweet California Economy California supports a large and diverse economy with the highest economic production among the states. If California were a country, it would rank around tenth in the value of goods and services produced. California's service industries, as a group, make up the largest part of the state's gross product. Agriculture California leads all of the other states in farm income. It's positioned as the agricultural powerhouse of the United States. About 73% of the state's agricultural revenues are derived from crops while the other 27% of revenues are generated by livestock commodities. In terms of revenue generated, California's top five agricultural products are dairy products, greenhouse and nursery products, grapes, almonds, and cattle and calves. Crops California grows over 200 different crops, some grown nowhere else in the nation. Crops include grapes, almonds, strawberries, oranges and walnuts. California produces almost all of the country's almonds, apricots, dates, figs, kiwi fruit, nectarines, olives, pistachios, prunes, and walnuts.

It leads in the production of avocados, grapes, lemons, melons, peaches, plums, and strawberries. Only Florida produces more oranges. The most important vegetable crops grown in the state are lettuce and tomatoes. Again, California leads the way. Broccoli and carrots rank second followed by asparagus, cauliflower, celery, garlic, mushrooms, onions, and peppers. Only Texas grows more cotton than California. Hay, rice, corn, sugar beets, and wheat are also grown in large quantities. Livestock Livestock and livestock products include milk, beef cattle, eggs, sheep, turkeys, hogs and horses. Dairy products are California's most valuable products followed by cattle and calves and chicken eggs. California is the second ranked producer of livestock products behind Texas . [ More ] Manufacturing Manufacturers add value to raw products by creating manufactured items. For example, cotton cloth becomes more valuable than a boll of cotton through manufacturing processes. California ranks first among the states in manufacturing. Electrical equipment, components, and military communication equipment are California's leading manufactured products including electronic systems for aircraft and missiles. Other products are audiotape and videotape, lighting equipment, and telephone equipment.

Manufacture of computer machinery ranks second in production, followed by food product processing of baked goods, beverages, canned fruits and vegetables. Mining California is also among the country's leading mining states with producing a greater variety of mined products than any other state. Oil is the number one product. California mines all of the boron that is produced in the United States. It's the leading producer of diatomite, sand and gravel, sodium compounds, and tungsten and among the top producers of gold, gypsum, magnesium compounds, molybdenum, perlite, potash, and pumice. Fishing With 840 miles of coastline, it's probably not surprising that California's commercial fishing operations rank the top spot among the states. With a catch larger than any other state, Tuna is the most valuable fish caught by the fleet. Swordfish is the second most valuable catch. Halibut, herring, mackerel, rockfish, sablefish, salmon, shark, sole are also important to the industry. Abalones, crabs, shrimp, and squid are also counted as part of the California commercial fishing industries catch.

Services The service industries of California, like most states, generate the highest portion of the state's gross state product. Community, business, and personal services form California's leading service industry, including private health care, law firms and engineering companies, hotels and entertainment companies, and repair shops. Real estate, finance and insurance form the second-ranking service industry in California followed by wholesale and retail trade in food products, medical supplies, motor vehicles and petroleum products. Sources David W. Eakins and Tom L. McKnight, "California," World Book Online Americas Edition, August 14, 2001. U.S. Department of Agriculture: National Agricultural Statistics Service, "California State Agriculture Overview, 2004", 3 January 2006, < (12 January 2006) "California." Encyclopedia Britannica. 2007. Encyclopedia Britannica Online. 1 May 2007 < State of Florida.com | Florida Quick Facts StateofFlorida.com is not affiliated with, owned, or operated by the State of Florida and is not endorsed or approved by the State of Florida.

Visit MyFlorida.com Florida Quick Facts Florida was admitted to United States as a State on March 3, 1845 (27th State) Governor — Rick Scott (Click Here) for Florida symbols Number of Counties in Florida — 67 Form of Government — Governor and independent cabinet consisting of Attorney General, Chief Financial Officer, Commissioner of Agriculture. (Click Here) for additional information on Florida's cabinet process. Legislature — 120 House Districts, 40 Senate Districts, 23 Congressional Districts More Information Florida Economy, State Spending & Taxes Gross State Domestic Product (in millions): $680,277 — 2005 Economy Strengths: International Trade (40% of all U.S. exports to Latin and South America pass through Florida) Tourism — with 87.3 million visitors in 2011 (a record number), Florida is the top travel destination in the world. The tourism industry has an economic impact of $67 billion on Floridaâ€™s economy. Click here for additional tourism facts and statistics. Space Industry — The space industry represents $4.1 billion of the state's economy.

The average annual wage of aerospace workers is approximately $67,000. The number employed at Kennedy Space Center (KSC) alone is 13,000 and Florida ranks 4th among the states in overall aerospace employment with 33,000 jobs. Agriculture — Florida leads the southeast in farm income. Florida produces about 67% of the U.S. oranges and accounts for about 40% of the world's orange juice supply. Construction — This industry's strength results from the steady stream of new residents and visitors who are welcomed to Florida each year.

Services — growth in high tech, financial & back office operations Software — many small, entrepreneurial companies Health Technology (medical, biotech, laboratories) University Research — more than $500 million per year in sponsored research at Florida universities (Click Here) for more information on Florida's economy State Budget Information | Governor's e-Budget Page $69,975,817,005 (2012-2013) State Spending Per Capita 2007 — Florida Ranks 49th ($4,009) Florida Taxes — Florida ranks low in terms of the tax burden placed on residents. Based on income, property and other state and local tax collections, the Tax Foundation research organization ranks Florida among the lowest tax states (Florida ranks #5 among the 50 states in 2013; only four states have a lower tax burden).

State Sales Tax — 6% Total Area — 58,560 Square Miles Land Area — 54,252 Square Miles Total Water Area — 4,308 Square Miles Rank Among States in Total Area — 22nd< Length North to South — 447 Miles Width East to West — 361 Miles Distance from Pensacola to Key West — 792 Miles by Road Highest Natural Point — 345 Feet near Lakewood in Walton County Geographic Center — 12 miles northwest of Brooksville, Hernando County Coastline — 1,197 Statute Miles Tidal Shoreline — 2,276 Statute Miles Beaches — 663 Miles Florida has more than 11,000 miles of rivers, streams & waterways Longest River — St. Johns at 273 miles Largest Lake — Lake Okeechobee at 700 square miles (the 2nd largest freshwater lake in the United States) Largest County — Palm Beach at 2,578 square miles Smallest County — Union at 245 square miles Number of Lakes greater than 10 acres — Aprox.

7,700 Number of First Magnitude Springs — 27 (Florida has more first magnitude springs than any other state.) Number of Islands Greater than 10 Acres — Aprox. 4,500 (Florida ranks 2nd in the nation by this measure and only Alaska ranks higher.) More Florida water information: (Click Here) Florida History Juan Ponce de Leon discovers Florida in 1513 when he lands in NE Florida, possibly near present-day St. Augustine, to claim Florida for Spain. This is when written records about life in Florida began. First permanent European settlement is established in 1565 in St. Augustine by Spain. Florida becomes a U.S. Territory in 1821. General Andrew Jackson serves as military governor until Congress ratifies a territorial constitution. William P. Duval , Florida's first civil governor, calls the first Legislative Council into session in Pensacola on June 19, 1823. Admitted to U.S.

as a State on March 3, 1845 (27th State) See our front page for more "Historic" information links: (Click Here) Florida Population Population Rank — 4th in U.S. behind California, Texas & New York Florida population estimates: Floridaâ€™s Population (2011) — 19,057,542 Florida's Population (2003) — 17,019,068 Total State Population: 18,801,310 (2010) Source: U.S. Census Bureau, 2010 Census Go Directly to Florida Counties (Click Here) Florida Weather & Seasons Florida is known around the world for its balmy weather. The state's mild winters have made it a haven for retirees. Summers can be long and hot with showers providing much appreciated relief during the rainy season. Coastal areas also experience gentle breezes during the summer.

Average Annual Temperatures: 80.5 (F) degrees (26.9 C) (North Florida) 82.7 (F) degrees (28.2 C) (South Florida) Winter: 53.0 (F) degrees (11.7 C) (North Florida) 68.5 (F) degrees (20.3 C) (South Florida) The six-month hurricane season runs from June 1 through November 30 and Floridians have learned to be ready when a storm threatens the area.

More Information: National Hurricane Center Tree planting season in Florida (December–February) Other Interesting Florida Facts Number of people who move to Florida each day — 1,000 Number of major commercial airports — 19 Number of international airports — 12 Number of deepwater ports — 14 Miles of sand beaches — 1,200 Miles of coastline — 1,800 Number of golf courses — more than 1,250 Florida has more golf courses than any other state Palm Beach County has more golf courses than any other county in the country Number of hotel rooms in Florida — more than 370,000 Number of campgrounds — 700 (100,000 campsites) Number of people who camp in Florida each year — 6 million There is no official designation of a "State Motto". The motto "In God We Trust" is widely used but has never been formally adopted by the Florida Legislature. Sources: Florida Dept. of State; Visit Florida; U.S. Census Bureau; Bureau of Economic & Business Research (University of Florida); State of Florida.com research.

Residency Guide Peach Rivalry Becomes War Between the Tastes - The New York Times The New York Times U.S. |Peach Rivalry Becomes War Between the Tastes Search Continue reading the main story Photo Some of the 90,000 tons of peaches produced annually in South Carolina come from Strawberry Hill USA farm in West Chesnee. Credit Andy McMillan for The New York Times CLEMSON, S.C. — The South has plenty of rivalries. Auburn and Alabama fight over football dominance. North Carolina and Tennessee battle over barbecue. And then there is Georgia, which is getting kicked to the curb by South Carolina over the fruit that defines its very identity. For more than 100 years, since Georgia first began shipping peaches beyond its borders, the state has claimed the fruit as its own. An image of the peach is on the official state quarter and its license plates. In Atlanta, where a giant peach drops from a downtown building each New Year’s Eve , a driver can get lost among all the streets with variations on the name Peachtree. But here is the harsh truth: South Carolina has shipped out more than twice as many peaches as Georgia so far this summer.

And it has been that way for years. Advertisement Continue reading the main story It gets worse. At the end of July, the University of Georgia will officially close its peach program. The head peach horticulturist left the job a couple of years ago. When budgets tightened recently, university officials decided to simply eliminate the position altogether. (Programs for blueberries and vegetables had to go, too.) And if that was not enough, last week Georgia’s premier peach farmers had to head across the state line to South Carolina for a regional peach conference. “Georgia may be the peach state, but we’re the tastier peach state,” said Desmond R. Layne, an associate professor at Clemson University and the man who arranged the conference, which included a tasting of 40 varieties of peaches grown in his state. Photo The Peachoid water tower stands beacon in Gaffney, S.C. Credit Andy McMillan for The New York Times The Georgia peach farmers, grim-faced beneath their John Deere caps, sat in the auditorium unmoved by the enthusiasm of their South Carolina counterparts. Quantity, they said, cannot replace quality.

“They’re trying to make it up in volume but they can’t best us,” said Will McGehee of Pearson Farm , pointing out that South Carolina’s nights are too cool for truly great peaches. “The key to a good peach is a hot night,” Mr. McGehee said. “What makes it miserable for humans makes it perfect for peaches.” Georgia began its peach dominance as the South rebuilt itself after the Civil War. In the late 1800s, the state began shipping the Elberta — a firm, yellow-fleshed peach named for a farmer’s wife — to New York and other East Coast cities. But by the 1950s, South Carolina had taken over as the biggest peach-producing state. Now, although quantities have dropped, it ships 90,000 tons a year compared with Georgia’s 40,000 tons, according to United States Department of Agriculture statistics. (New Jersey follows with 32,000 tons.) Please verify you're not a robot by clicking the box. Invalid email address. Please re-enter. You must select a newsletter to subscribe to.

Sign Up Georgia peach farmers have been fighting back, focusing on what they argue is a superior flavor that can come only from the unique mix of heat and red clay soil in their state. Advertisement Continue reading the main story They have taken to marketing the Georgia peach as an exclusive and seasonal item. They have even resorted to the mascot, paying someone to dress like a seven-foot peach named “Big Fuzzy.” The brand appears to have an edge, at least among Internet users. Searches for “Georgia peaches” have outpaced those for “South Carolina peaches” by nearly 20 percent since 2004, said Sandra Heikkinen of Google. Photo Georgia's long-held identity as a peach-growing capital is reflected in its license plates. Credit Andy McMillan for The New York Times So who really grows the best peach? In this good-natured rivalry, there may be no real way to judge. Plenty of variables determine what makes the kind of peach that drenches your hand and tastes exactly like summer. Rain, heat and soil conditions all play a part, as does the variety planted and the time from the tree to the eater’s mouth.

“I honestly don’t think you can taste a difference,” said Josh Tanner, the produce coordinator for Whole Foods stores in the South. “There is a lot of state pride and that’s what it’s about.” But even Georgia natives have their doubts. “I am all about the best peach,” said DeAnne Hobbs, who lives in North Carolina and grew up in Georgia. Ms. Hobbs was a fan of the Georgia peach until about 2003, when she was living in South Carolina and started eating that state’s fruit. She drives through South Carolina often and always stops for peaches, which is what she did Friday. “As much as I want to like Georgia’s, I still like these the best,” she said. Even someone working at the Georgia Department of Agriculture had his doubts. “I understand unofficially that the best and the most tasty peaches are in Spartanburg County in South Carolina,” he said, asking that his name not be used because he wants to hold on to his job. Still, there are plenty of Georgia peach loyalists. “If you can’t get a Georgia peach, you can settle for a South Carolina peach,” said Lucy Brewer, 42, a home cook and writer from Kennesaw, Ga.

On Friday, after she made a cobbler, she drove three hours to Montezuma, Ga., just to get more peaches, a box of now-rare Elbertas. Advertisement Continue reading the main story But like any feuding family, siblings unify when outsiders pose a threat. And in this case, that is California, which dominates the peach market, shipping six times as much fruit as South Carolina and Georgia combined. “They can grow more peaches and they can grow prettier peaches but they taste like cardboard,” said Phillip Rigdon, farm manager at Lane Southern Orchards in Georgia. Dr. Layne, the peach guru of South Carolina, agreed. “They just don’t taste like a Southern peach.” A version of this article appears in print on July 28, 2011, on Page A1 of the New York edition with the headline: Peach Rivalry Becomes War Between the Tastes. Order Reprints | Today's Paper | Subscribe Grapefruit Morton, J. 1987. Grapefruit. p. 152158. In: Fruits of warm climates. Julia F. Morton, Miami, FL.

Grapefruit Other Uses A relative newcomer to the citrus clan, the grapefruit was originally believed to be a spontaneous sport of the pummelo (q.v.). James MacFayden, in his Flora of Jamaica, in 1837, separated the grapefruit from the pummelo, giving it the botanical name, Citrus paradisi Macf. About 1948, citrus specialists began to suggest that the grapefruit was not a sport of the pummelo but an accidental hybrid between the pummelo and the orange. The botanical name has been altered to reflect this view, and it is now generally accepted as Citrus X paradisi. When this new fruit was adopted into cultivation and the name grapefruit came into general circulation, American horticulturists viewed that title as so inappropriate that they endeavored to have it dropped in favor of "pomelo". However, it was difficult to avoid confusion with the pummelo, and the name grapefruit prevailed, and is in international use except in Spanish-speaking areas where the fruit is called toronja. In 1962, Florida Citrus Mutual proposed changing the name to something more appealing to consumers in order to stimulate greater sales.

There were so many protests from the public against a name change that the idea was abandoned. Plate XVIII: NAVEL GRAPEFRUIT, Citrus × paradisi Description The grapefruit tree reaches 15 to 20 ft (4.5-6 m) or even 45 ft (13.7 m) with age, has a rounded top of spreading branches; the trunk may exceed 6 in (15 cm) in diameter; that of a very old tree actually attained nearly 8 ft (2.4 m) in circumference. The twigs normally bear short, supple thorns. The evergreen leaves are ovate, 3 to 6 in (7.5-15 cm) long, and 1 3/4 to 3 in (4.5-7.5 cm) wide; dark-green above, lighter beneath, with minute, rounded teeth on the margins, and dotted with tiny oil glands; the petiole has broad, oblanceolate or obovate wings.

The white, 4-petalled flowers, are 1 3/4 to 2 in (4.5-5 cm) across and borne singly or in clusters in the leaf axils. The fruit is nearly round or oblate to slightly pear-shaped, 4 to 6 in (10-15 cm) wide with smooth, finely dotted peel, up to 3/8 in (1 cm) thick, pale-lemon, sometimes blushed with pink, and aromatic outwardly; white, spongy and bitter inside. The center may be solid or semi-hollow. The pale-yellow, nearly whitish, or pink, or even deep-red pulp is in 11 to 14 segments with thin, membranous, somewhat bitter walls; very juicy, acid to sweet-acid in flavor when fully ripe. While some fruits are seedless or nearly so, there may be up to 90 white, elliptical, pointed seeds about 1/2 in (1.25 cm) in length. Unlike those of the pummelo, grapefruit seeds are usually polyembryonic.

The number of fruits in a cluster varies greatly; a dozen is unusual but there have been as many as 20. Origin and Distribution The grapefruit was first described in 1750 by Griffith Hughes who called it the "forbidden fruit" of Barbados. In 1789, Patrick Browne reported it as growing in most parts of Jamaica and he referred to it as "forbidden fruit" or "smaller shaddock". In 1814, John Lunan, in Hortus Jamaicensis, mentions the "grapefruit" as a variety of the shaddock, but not as large; and, again, as "forbidden fruit", "a variety of the shaddock, but the fruit is much smaller, having a thin, tough, smooth, pale yellow rind". In 1824, DeTussac mentions the "forbidden fruit or smaller shaddock" of Jamaica as a variety of shaddock the size of an orange and borne in bunches. William C. Cooper, a citrus scientist (USDA, ARS, Orlando, Florida, to 1975), traveled widely observing all kinds of citrus fruits.

In his book, In Search of the Golden Apple, he tells of the sweet orange and the grapefruit growing wild on several West Indian islands. He cites especially a fruit similar to grapefruit that is called chadique growing wild on the mountains of Haiti and marketed in Port-au-Prince. The leaves are like those of the grapefruit. He says that it was from the nearby Bahama Islands in 1823 that Count Odette Phillipe took grapefruit seeds to Safety Harbor near Tampa, Florida. When the seedlings fruited, their seeds were distributed around the neighborhood. At first, the tree was grown only as a novelty in Florida and the fruit was little utilized. Even in Jamaica, the trees were often cut down. Mrs. Mary McDonald Carter of Eustis, Florida, was quoted in the Farm and Livestock Record, Jacksonville, in 1953, as relating that her father, John A. MacDonald, settled in Orange County in 1866. In 1870, he was attracted to a single grapefruit tree with clusters of lemon-colored fruits on the Drawdy property at Blackwater. He bought the entire crop of fruits, planted the seeds and established the first grapefruit nursery.

The first grapefruit grove planted from this nursery by a man named Hill was sold in 1875 to George W. Bowen who developed it commercially. In 1881, MacDonald bought the Drawdy crop and once more raised seedlings for his nursery in Eustis. Early settlers began planting the tree and acquired a taste for the fruit. There was already a small demand in the North. New York imported 78,000 fruits from the West Indies in 1874. Florida started sending small shipments to markets in New York and Philadelphia between 1880 and 1885. In 1898, Dr. David Fairchild was excited to learn of a grove of 2,000 grapefruit trees in the Kendall area south of Miami on the property of the Florida East Coast Railway. In 1904, he was amazed to see one tree in the door-yard of the Kennedy ranch in southern Texas where he thought the climate too cold for it. He was told that the tree had been frozen to the ground but had recovered. He predicted that a citrus industry could not be established in that region of the country.

In 1928, he photographed the same tree, which had been killed back several times in the interim, but was again in fruit. By 1910, grapefruit had become an important commercial crop in the Rio Grande Valley and, to a lesser extent, in Arizona and desert valleys of California. By 1940, the United States was exporting close to 11,000,000 cases of grape-fruit juice and nearly one-half million cases of canned sections. Cultivation had reached commercial proportions in Jamaica and Trinidad and spread to Brazil, South America and Israel. In 1945/46, the United States (mainly Florida) produced a record of 2,285,000 tons of grapefruit. In 1967/68, this country accounted for 70% of the world crop despite a great decline in Texas production because of severe weather. Grapefruit was moving forward by leaps and bounds. Israel, in 1967, supplied only 11% of the world crop but, by 1970, her production had increased by 300%.

In 1980, Florida exported just under 10 million boxes, making grapefruit this state's most valuable export crop. Japan is the main importer and has, at times, suspended shipments to determine the safety of fungicide residues or because of discovery of larvae of the Caribbean fruit fly. Great care is taken to maintain this important trade. Other countries which had entered the grapefruit industry were Mexico, Argentina, Cyprus, Morocco and some areas of South America which raise grapefruit for local markets. In Central America, the grapefruit is not much favored because of its acidity. In the late 1960's and early 1970's, Mexico was rapidly expanding its grapefruit plantings, especially in the states of Tamaulipas and Veracruz, to save its citrus industry in view of the decline in market value of oranges and tangerines brought on by over-production. Furthermore, there were great advantages in the lower costs of producing grapefruit without irrigation and with good biological control of pests. Now Mexico exports large quantities of grapefruit to the United States and lesser amounts to Canada and Japan.

Puerto Rico formerly exported grapefruit to the United States but is no longer able to compete in the trade and has only remnants of former plantations. Cuba has planted 370,000 acres (150,000 ha) of citrus, mostly grapefruit with expectations of exporting to the Soviet Union and eastern European countries. The grapefruit is grown only in a small way in the Orient where the pummelo is cultivated. In recent years, the grapefruit has become established in India in hot regions where the sweet orange and the mandarin are prone to sunburn. Varieties Named varieties of grapefruit appeared in the official list of the American Pomological Society in 1897, but pioneers had selected and named favorite clones for several years before that time. The following are among the most noteworthy of old and new cultivars: 'Duncan'the original trees were virtually identical seedlings that grew in a grove owned by a man named Snedicor near Safety Harbor, Florida. Propagation was first undertaken by A. L. Duncan of Dunedin in 1892.

The fruit is round or slightly obovate; large, 3 1/2 to 5 in (9-12.5 cm) wide; peel is very light yellow (usually called "white"), with large oil glands, medium-thick, highly aromatic; pulp is buff, in 12-14 segments with medium-tender membranous walls, very juicy, of fine flavor; seeds medium-large, 30-50. Early to mid-season. Tree is unusually cold-hardy. This was the leading cultivar for many years in Florida and Texas and was introduced into all the grapefruit-growing areas of the world. Today, in the United States, it has largely given way to cultivars with fewer seeds, but it is being grown commercially in India. Recent seed irradiation experiments have shown that a high percentage of seedless mutants results from exposure to 20-25 krad. 'Foster' ('Foster Pink Flesh')Originated as a branch sport of a selection called 'Walters' in the Atwood Grove near Ellenton, Florida, discovered by M.B.

Foster of Manatee in 1906, and propagated for sale by the Royal Palm Nurseries. Fruit is oblate to round; medium-large, averaging 3 3/4 in (9.5 cm) in width; peel light-yellow blushed with pink, smooth but with large, conspicuous oil glands; albedo pink; pulp light-buff, pinkish near the center; in 13 or 14 segments with pinkish walls, tender, juicy, of good quality despite seeds, up to 50 or even more, of medium size. Medium-early in season. Not very popular; grown to a limited extent in Florida, Texas, Arizona and India. In Texas, it is more colorful, the pulp being entirely pinkish in hue. 'Marsh' ('Marsh Seedless')one of 3 seedling trees on the property of a Mrs. Rushing near Lakeland, Florida, purchased by William Hancock in 1862. Because the fruits of this tree were seedless, C.M. Marsh took budwood from it for nursery propagation and he bought young trees previously budded by others.

He sold the budded offspring and, in time, the 'Marsh' was planted more than any other cultivar. The original tree was killed by cold in the winter of 1895-96. The fruit is oblate to round, medium in size, 3 1/2 to 4 3/4 in (9-12 cm) wide; peel is light-yellow, very smooth, with medium-size oil glands, mildly aromatic; pulp is buff, in 12-14 segments with tender membranes, melting, extremely juicy and rich in flavor; seeds absent or 3-8, medium-sized. Medium to late in season and holds well on the tree. Keeps well after harvest. The leading grapefruit cultivar; grown in Florida, California, Texas, Arizona, South America, Australia, South Africa, Israel and India. A local selection, presumably of a seedling 'Marsh', in Surinam is known there as 'Hooghart'. The two are almost indistinguishable. 'Oroblanco'a triploid from a grapefruit X pummelo cross made in 1958 by geneticists R.K. Soost and J.W.

Cameron of the University of California, Riverside. Patent obtained in 1981 and assigned to the University of California Board of Regents. Fruit form and size similar to 'Marsh'; peel paler and thicker; pulp paler and has larger hollow in center; sections easily skinned; tender, juicy, non-bitter; has faintly astringent after-taste before full maturity or in cooler climates; seedless. Season early: December to April at Riverside; early November through February at Landcove. Tree is vigorous, large, hardy, can tolerate temperatures down to 30º F (-1.11º C); yields medium to heavy crops and may tend to alternate bearing. Seems better adapted to California's inland citrus locations than to desert sites. Has been grown experimentally on trifoliate orange, 'Troyer' citrange, citremon 1449, Brazilian sour orange, grapefruit, sweet orange, rough lemon and 'Red' rough lemon rootstocks. The two latter have adversely affected internal quality 'Paradise Navel'a selection from the 100-year-old Nicholson citrus grove near Winter Garden, Florida; propagated and patented by W.H.

Nicholson, improved and released for distribution in 1976. Fruit is oblate, smaller than a typical grapefruit. Originally very seedy, but, by budding onto various rootstocks and transferring from one rootstock to another over a period of years, there eventually emerged one tree bearing fruit without seeds. Budwood from this tree has produced uniformity of seedlessness regardless of rootstock. The fruits have been sold to local customers but no scions nor trees were sold prior to 1976. 'Redblush' (including 'Ruby', 'Ruby Red', 'Shary Red', 'Curry Red', 'Fawcett Red', 'Red Radiance', and 'Webb' [Webb's Redblush Seedless'])originated as sportslower branchesgrowing out of 'Thompson' trees which a Texas nursery had purchased from Glen St. Mary Nursery and sold to growers in the Rio Grande Valley, and which were frozen back in 1929. All are seedless and otherwise similar to 'Thompson' but display redder color.

'Redblush' grapefruits have been extensively planted in Florida in the past few decades though the juice is not suitable for canning as it tends to turn brown with age. By 1950, 75% of Florida's grapefruit crop was of the pink or red seedless type. Under the name, 'Ruby Red', a member of this group is a standard commercial cultivar in Texas. In 1958, budwood of 'Redblush' from California was acquired by the Regional Fruit Research Station at Abohar, India, was propagated on rough lemon, and the resulting trees performed so well and showed such disease resistance that the cultivar was recommended for growing under irrigation in the and regions of the Punjab and Haryana, where it averages 250 fruits annually per tree. Probably includable in this group is 'Burgundy'. Its peel is not blushed but the pulp is intense red throughout the season. 'Ray Ruby' and the similar if not identical 'Henderson' are branch sports propagated in Texas and introduced into Florida in the 1970's.

The peel is redder than that of 'Ruby Red' and the pulp is red though not as intense as 'Star Ruby' throughout the season. Recently, budwood of 'Ray Ruby' has become available from the Florida Department of Agriculture's Bureau of Citrus Budwood Registration in Winter Haven. 'Ray Ruby' is expected to perform better than 'Star Ruby' on standard rootstocks. 'Star Ruby'a lower branch mutation bearing red-blushed fruits, noticed on a 'Foster' tree at San Benito, Texas, in the mid 1930's. The tree had been frozen back nearly to the bud union the previous year. Budwood from the branch was propagated by C. E. Hudson as the 'Hudson Red' but, because of its coarse texture and high number of seeds (40-60), it was not adopted commercially. Seeds were irradiated at the Texas A & I Citrus Center, Weslaco, in 1959. The seedling from one of these treated seeds was named the 'Star Ruby' and introduced into cultivation in 1971 by Richard Hensz of Texas A & I University. Several thousand trees were planted in Texas.

At least 65,000 budded trees were brought into Florida in 1971 by commercial interests without proper qualifications and permits under the Division of Plant Industry. Investigation revealed a susceptibility to Phytophthora root rot and ringspot virus in Texas. The Florida State Agricultural Commissioner ordered the destruction of all unauthorized imported trees. About 25,000 were voluntarily destroyed by owners but the ruling was contested and the trees were placed under quarantine. Subsequently, ringspot virus was found on one of the imported trees which had already been used as a source of budwood. Infected trees from this source were found in a nursery and were destroyed together with all neighboring healthy trees. By April 1977, certified, disease-free budwood of 'Star Ruby' was made available and nearly 200,000 "budeyes" were released to growers. They were urged to make only limited plantings until more was known of this cultivar's fruiting habits. The tree tends to become more chlorotic than 'Ruby Red' when sunburned or affected by poor drainage, or high applications of herbicides and pesticides, and it is sensitive to adverse weather conditions.

'Star Ruby' has a yellow peel distinctly red-blushed and in tensely red pulp and juice, 3 times more colorful than 'Ruby Red'. Though the color decreases with maturity, it is maintained throughout the season. The pulp is smooth and firmer than that of 'Ruby Red' and has a bit more sugar and acid. Furthermore, there may be no seeds or no more than nine. Some of the juice color is dissipated by heat in the pasteurization process but there is still enough for the product to be blended with white or pink grapefruit juice to provide more consumer appeal. 'Sweetie'a grapefruit × pummelo hybrid released in 1984 by the Citrus Marketing Board in Israel, has all the features of a typical grapefruit but the flavor is sweet. 'Thompson' (Pink Marsh')In 1913, one branch of a 'Marsh' tree owned by W. R. Thompson, Oneco, Florida, bore pink-fleshed, seedless fruits. Propagation of budwood from the branch was undertaken by the Royal Palm Nurseries in 1924.

A similar bud variation of the 'Marsh' had appeared around 1920 at Riverside, California. The fruit is oblate to round, of medium size, 2 3/4 to 3 3/4 in (7-9.5 cm) wide; peel is light-yellow, smooth, with small, inconspicuous oil glands, faintly aromatic; pulp is light- to deep-buff more or less flushed with pink, sometimes throughout, occasionally just near the center. There are 12 to 14 segments with abundant, colorless juice, and few seedsusually 3 to 5. The color of the pulp is most intense in January and February. By late March and April it has faded to nearly amber. 'Triumph' (possibly the same as 'Royal' and 'Isle of Pines')a seedling on the grounds of the Orange Grove Hotel in Tampa, Florida, propagated in 1884.

The fruit is oblate to ellipsoid, slightly flattened at both ends; of medium size; peel light-yellow, very smooth, with oil glands of medium size; medium-thick; pulp pale, tender, juicy, only faintly bitter, the flavor having a touch of orange; the center is semi-hollow; of superior quality; 35-50 seeds. Medium-early in season, beginning in November. Grown only in dooryards in Florida, but has been widely distributed in citrus regions; does better than 'Marsh' in South Africa. A grapefruit-like, triploid hybrid named 'Melogold' was developed by crossing a sweet pummelo with a seedy, white, tetraploid grapefruit in 1958. The fruit is larger than 'Marsh' grapefruit and its pummelo-like flavor is considered superior though it may have a trace of bitterness at the beginning and end of the season which extends from early November or December through February. 'Melogold' is grafted onto rough lemon and 'Troyer' citrange rootstocks and is recommended for interior California, not in hot desert nor in humid coastal situations.

Patent rights are held by the University of California and budwood is released only to licensed nurserymen. Climate The grapefruit prospers in a warm subtropical climate. Temperature differences affect the length of time from flowering to fruit maturity. At Riverside, California the period is 13 months; at warmer Brawley in the Imperial Valley of southern California, only 7 to 8 months. The fruit is lower in acidity in the Indian River region and areas of southern Florida, the lower Rio Grande Valley of Texas, and in the tropics than in cooler situations. Humidity contributes to thinness of peel, while in arid climates the peel is thicker and rougher and, as might be expected, the juice content is lower. Low winter temperatures also result in thicker peel the following year and even affect the fruit shape. Ideal rainfall for grapefruit is 36 to 44 in (91.4-111.7 cm) rather evenly distributed the year around. Soil The grapefruit is grown on a range of soil types. In the main growing area of Florida, the soil is mildly acid sand and applications of lime may be beneficial.

On the east coast there are coquina shell deposits and, in the extreme southern part of the peninsula, there is little soil mixed with the prevailing oolitic limestone. Where the grapefruit is grown in California, Arizona and Texas, the soils are largely alkaline and frequent irrigation causes undesirable alkaline salts to rise to the surface. In Surinam, grapefruit is grown on clay. Successful grapefruit culture depends mainly on the choice of rootstock best adapted to each type of soil. Salinity of the soil and in irrigation water retards water uptake by the root system and reduces yields. Propagation In the early years of grapefruit-growing, the customary citrus rootstocks were utilized: sour orange on heavy hammock and flatwoods soils, rough lemon on sand, though trees grafted on this stock were short-lived. In the early 1950's, sweet orange was being preferred over sour orange. In 1946, the United States Department of Agriculture, Texas A & M University, and Rio Farms, Inc., of Monte Alto, Texas, launched a cooperative program of testing grapefruit on different rootstocks.

Of 13 different rootstocks utilized, 'Swingle citrumelo', 'Morton' and 'Troyer' citranges gave the best yield of large fruits. Rough lemon and 'Christian' trifoliate orange reduced acidity. 'Swingle citrumelo' was never used extensively as a rootstock until 1974 when it was released to nurserymen and growers because of its tolerance of exocortis, xyloporosis, and tristeza and resistance to foot-rot and citrus nematode, and low uptake of salts, together with its ability to support heavy crops. It is now in third place after 'Troyer' citrange and sour orange. In the past, 'Marsh' and 'Hooghart', the commercial grapefruits of Surinam, have been grown there on sour orange rootstock, but fear of tristeza inspired a rootstock testing program. Among the stocks tried, 'King' and 'Sunki' resulted in high yield and excellent quality in contrast to rough lemon and Rangpur lime. The two latter also showed susceptibility to Phytophthora root rot.

'Cleopatra' lowered the yield, and trifoliate orange proved unsatisfactory in such a humid climate. In the Lower Rio Grande Valley of Texas, grapefruit trees on 'Swingle citrumelo' have grown very poorly on heavy clay as compared to those on sour orange. Culture In general, culture of grapefruit is similar to that of the orange, q.v., except that wider spacing is necessary. Nutritional experiments with grapefruit have shown that excessive nitrogen results in malformed fruit, coarser texture and less juice. Lack of certain minor elements is evident in symptoms often mistaken for disease. The condition called exanthema is caused by copper deficiency; mottle leaf results from zinc deficiency. Harvesting and Handling In Florida, all commercial cultivars reach legal maturity in September or October if sprayed after blooming with lead arsenate to reduce acidity. Even after legal maturity the grapefruit can be "stored" on the tree for months, merely increasing in size, and extending the marketing season. The fruits can be harvested until near the end of May when they begin to fall and seeds start sprouting in the fruit. The only adverse effect of late harvesting is a corresponding reduction in the following year's crop.

It has been found that spot-picking of the largest fruits partially counteracts this effect of late harvest. Fruit drop can be retarded by spraying with a combination of gibberellic acid and 2,4-D. Either of these agents or both together will reduce the germination of seeds. Germination may be inhibited for periods up to 11 weeks by cool storage at 50º F (10º C). Grapefruits were formerly harvested by climbing the trees or using picking hooks which frequently damaged the fruit. Today, the fruits on low branches are picked by hand from the ground; higher fruits are usually harvested by workers on ladders who snap the stems or clip the fruits as required. California began utilizing a modified olive limb-shaker for harvesting grapefruit in 1972. The machines work in pairs to harvest opposite sides of each tree and the trees must be pruned to remove deadwood and to give access to 3-5 main limbs for shaking. Lower branches must be lopped off to leave a clear 2 1/2 ft (75 cm) space for the catching frame. Mechanical harvesting causes some superficial injury.

A team of 3 workers with one machine can harvest 150 to 188 field boxes50 lbs (22.7 kg) when filledper hour, as compared with 45 boxes per hour for 3 manual pickers. Stems are removed from the fruits before packing to avoid stem-damage. Early in the season, when the fruits are mature but not fully colored, they are often degreened by exposure to ethylene gas. The grapefruit is remarkable for its durability, but modern practices of applying fungicide to the harvested fruit are given credit for the great reduction in marketing losses. The cull rate in New York wholesale warehouses in 1983 was found to be 1.4% (mostly fungal), as compared with 13 % estimated in 1960. Retail losses in 1983 were 3.5%, and only a small proportion were the result of physical injury. Keeping Quality The grapefruit keeps well at 65º F (18.33º C) or higher for a week or more and for 2 or 3 weeks in the fruit/vegetable compartment of the home refrigerator.

The first sign of breakdown is dehydration and collapse of the stem-end. To retard moisture loss, fruits for marketing are washed and waxed as soon as possible after harvest. When kept in prolonged storage, the grapefruit is subject to chilling injury (peel pitting) at temperatures below 50º F (10º C). The degree of injury depends on several factors: the fruits on the outside of the tree are more susceptible than the fruits that have been sheltered by foliage. The use of preharvest growth regulators tends to reduce susceptibility, as does 100% relative humidity during storage. Preconditioning at 60.8º F (16º C) for 7 days before storing at 33.8º F (1º C) prevents injury. Lowering the temperature gradually after preconditioning is also beneficial, as is sealing the fruit in polyethylene shrink-film before refrigerating. The banning of ethylene dibromide fumigation except for export has made it necessary to resort to cold treatment as an alternative measure against fruit fly infestation for shipment to Texas, Arizona and California.

The United States Department of Agriculture now requires that imported citrus fruits be kept at 32º F (0º C) for 10 days or at 36º F (2.2º C) for 16 days after the fruit has been cooled down to the specified temperature. In Israel, investigators have found that waxing with a coating containing fungicide, and holding the packed fruit for 6 days at 62.6º F (17º C) before the cold treatment, gives good protection from chilling injury and decay in storage. Cold treatment costs 5 times as much as fumigation with ethylene dibromide. Methyl bromide has been tested and proposed as an effective fumigant, Pests and Diseases The grapefruit is subject to most of the same pests that attack the orange, including Caribbean and Mediterranean fruit flies. In addition to the cold treatment referred to above, irradiation has been studied as a method of disinfection, but has not been authorized for citrus fruit treatment. Exposure of early-season fruit to 60 and 90 krad causes scald and rind breakdown after 28 days of storage, and mainly pitting in midseason and late fruits.

Minimal injury results from exposure to 7.5, 15, and 30 krad. The following diseases have been reported for the grapefruit tree and its fruit by the Florida Division of Plant Industry: leaf spot (A1ternaria citri, Mycosphaerella horii, Phyllosticta hesperidearum); algal leaf spot (Cephaleuros virescens); greasy spot (Cercospora citri-grisea); tar spot (C. gigantea); anthracnose (Colletotrichum gloeosporioides); thread blight (Corticium koleroga and C.

stevensii); gummosis (Diaporthe citri); dieback (Diplodia natalensis); heart rot (Fomes applanatus, Ganoderma sessilis, and Xylaria polymorpha); charcoal root rot (Macrophomina phaseolina); root rot (Fusarium oxysporum); sooty blotch (Gloeodes pomigena); flyspeck (Leptothyrium pomi); mushroom root rot (Clitocybe tabescens); foot rot (Phytophthora megasperma, P. palmivora, and P. parasitica); damping-off (Rhizoctonia solani); seedling blight (Sclerotium rolfsii); felt fungus, (Septobasidium pseudopedi- cellatum); branch knot (Sphaeropsis tumefaciens); leaves may be attacked by Chaetothyricum hawaiiense, and twigs by Physalospora fusca. Brown rot of fruit is caused by Phytophthora citrophthora and P.

terrestris; stem-end rot, Botryosphaeria ribis; dry rot of fruit (Nematospora coryli); green mold (Penicillium digitatum); blue mold, (P. italicum); pink mold (P. roseum); scab (Elsinoe fawcetti). The tree is highly susceptible to citrus canker and several viruses: crinkly leaf virus, psorosis, tristeza, xyloporosis, and infectious variegation. Mesophyll collapse is caused by extreme drought and dehydrating wind. Fig. 39: Grapefruit (Citrus paradisi): pink (left); yellow (center); and russet (right). In: K. & J. Morton, Fifty Tropical Fruits of Nassau, 1946. Food Uses As a relatively new food, the grapefruit has made great advances in the past 75 years. In 1970, consumption of grapefruit was temporarily heightened by a widely promoted "grapefruit diet" plan claimed to achieve a loss of 10 lbs (4.5 kg) in 10 days and continuous gradual loss until the achievement of normal body weight.

In 1983, the United States Department of Agriculture Marketing Service reported that, among fresh fruits and vegetables consumed in Metropolitan New York, grapefruit was exceeded only by potatoes, lettuce, oranges and apples. Grapefruit is customarily a breakfast fruit, chilled, cut in half, the sections loosened from the peel and each other by a special curved knife, and the pulp spooned from the "half-shell". Some consumers sweeten it with white or brown sugar, or a bit of honey. Some add cinnamon, nutmeg or cloves. As an appetizer before dinner, grapefruit halves may be similarly sweetened, lightly broiled, and served hot, often topped with a maraschino cherry. The sections are commonly used in fruit cups or fruit salads, in gelatins or puddings and tarts. They are commercially canned in sirup. In Australia, grapefruit is commercially processed as marmalade. It may also be made into jelly. The juice is marketed as a beverage fresh, canned, or dehydrated as powder, or concentrated and frozen. It can be made into an excellent vinegar or carefully fermented as wine.

Grapefruit peel is candied and is an important source of pectin for the preservation of other fruits. The peel oil, expressed or distilled, is commonly employed in soft-drink flavoring, after the removal of 50% of the monoterpenes. The main ingredient in the outer peel oil is nookatone. Extracted nookatone, added to grapefruit juice powder, enhances the flavor of the reconstituted juice. Naringin, extracted from the inner peel (albedo), is used as a bitter in "tonic" beverages, bitter chocolate, ice cream and ices. It is chemically converted into a sweetener about 1,500 times sweeter than sugar. After the extraction of naringin, the albedo can be reprocessed to recover pectin. Grapefruit seed oil is dark and exceedingly bitter but, bleached and refined, it is pale-yellow, bland, much like olive oil in flavor, and can be used similarly. Because it is an unsaturated fat, its production has greatly increased since 1960.

Food Value Per 100 g of Edible Portion* Pulp (raw) 12-14 mg *According to analyses made in California, Texas, Florida, Cuba and Central America. **Peel Oil: 90% limonene; the volatile fraction (2-3%) consists mainly of oxygen compounds and sesquiterpenes; the waxy fraction (7-8%) consists of C8 and C10 aldehydes, plus geraniol, cadinene and small amounts of citral and dimethyl arthranilate, plus acid. Also present are 9 coumarins and 0.88% 22-dihydrostigmasterol. The dried pulp and seeds contain b-sitosteryl-D-glucoside and b-sitosterol. The glycoside 7 b-neohesperidosyl-4-(b-D-glucopyranosyl) naringenin occurs in the pulp segments. Feruloylputrescine is found in the juice and leaves. Mature grapefruit leaves contain the flavonoid, apigenin 7 b-rutinoside.

Young leaves contain the 7 b-neohesperidoside and 7 b-rutinoside of naringenin. Other Uses Factory waste: The waste from grapefruit packing plants has long been converted into molasses for cattle. Seed hulls: After oil extraction, the hulls can be used for soil conditioning, or, combined with the dried pulp, as cattlefeed. A detoxification process must precede the feeding of this product to pigs or poultry. Wood: Old grapefruit trees can be salvaged for their wood. The sapwood is pale-yellow or nearly white, the heartwood yellow to brownish, hard, fine-grained, and useful for domestic purposes. Mainly, pruned branches and felled trees are cut up for firewood. Medicinal Uses: An essence prepared from the flowers is taken to overcome insomnia, also as a stomachic, and cardiac tonic. The pulp is considered an effective aid in the treatment of urinary disorders. Leaf extractions have shown antibiotic activity.

Question: Which state grows more oranges and grapefruits than any other state in the U.S.?
Answer: Florida