4 Types Of Grapefruit (And What To Use Them For)

All grapefruit types are packed with nutrients, and nutrient level increases with depth of color. The best grapefruit develops in areas with hot days and warm to hot nights, resulting in lower acidity and higher sugar content.

But all grapefruit is not created equal. With grapefruit being low in fat and carbs, here are four types of this delicious fruit and what to use it for.

White grapefruit, also referred to as yellow, is the most traditional grapefruit type and is a favorite of commercial growers. It’s widely used for juices and syrups. The meat is pale yellow and the juice is colorless. Juicy white grapefruits have a firm texture and tart flavor, but most white varieties have been increasingly engineered by growers to enhance their sweetness. Pink and ruby grapefruit were bred from the white grapefruit. Varieties include Duncan, Oroblanco, Golden, Wheeney, Sweetie, Melogold and the most popular, Marsh.

Benefits include: This fruit has a fat-burning enzyme and can help to absorb and reduce the starch and sugar in the body. It is widely consumed by people who are trying to lose weight.

The pummelo, also known as Chinese grapefruit, is considered the ancestor of the white, pink and ruby grapefruit. It’s the largest of all citrus fruits, typically weighing 2 to 4 pounds. These ball-size fruits are used in rituals during Chinese New Year and are said to resemble a full moon. When ripe, the pummelo is pale green or yellow. Because of its sweet, mild taste and pleasant aroma, it’s often used as a dessert, eaten raw, dipped in chocolate or sprinkled with salt.

Benefits include: This juice helps to promote digestion by increasing the flow of gastric juices. Eat the fruit together with its albedo and pith for their extra fiber that aids bowel movements.

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