GRAPEFRUIT, ANYONE?
Why do we call it “grapefruit” when it does not, in the least, resemble a grape?
That's where we are technically in error because the young fruit, appears on the twig of the tree, in clusters and new fruit does look very much like a small bunch of grapes. It was well into the 19th century when the name grapefruit was first applied. Previusly it had been called "shaddock", and for a time we find references to "little shaddocks" because, large as they are compared topother citrus fruits, the shaddock - thought to have been a native of Malaysia – was even larger than today's grapefruit.
It was grown primarily as an ornamental tree. Although it was edible, the shaddock had a thicker rind and less pulp than today's version of the fruit. It was actually "dicovered" in the Barbados area in the 1750's by Europeans who decided it had proably developed from a crossing of the pommelo and a sweet orange found in the area. The new fruit resembled the pommelo morso than t did the orange. In 1830, in an attempt to separate the two, the new fruit was named "citrus paradisi". Their true origin was not discovered until the 1950's when the official name was modified to include a qualifying "X" designation as well – "citrus X paradisi".
Several varities were developed in both white and red pulp types. The U.S. Ruby Red, of the Redblush variety, was patented in 1929. Cultivaion proved to be good in many sites world-wide and in varied soil conditions and Texas and Florida quickly b ezcame major production areas, and, to some extent, due to the populaity of a "grapefruit diet" to assure weigh reduction, grapefruit became a major item at food markets. In New York City, grapefruit sales were exceeded only by potatoes, lettuce, oranges and apples.
We think of grapefruit as a breakfast food, as a rule, when one is sliced in half and eaten from "the half-shell". Sweeter varities don't need it, but others urge a sprinkle of brown sugar, white suger, cinnamon and other spices. Pulp section are usually cut away from the fibers diciding them but other breakfasters prefer to do it themslves. The grapefruit halves can be served chilled or mildly broiled as a hot meal item.
There are scores of other ways in which grapefruit is used. The Aussies, down under, make jams an maralades with them; the makers of your favorite sofa drinks often use seed-oil to tune up flavor; and it is used in reconstituted jiuices to enchance the flavor as well. Grapefruit is also converted into molasses and added to livestock feeds.
If you have ever worked on a farm you know of least two places where grapefruit is not welcomed. One, I found out many years ago, is any poultry feeding area and the other is the pig sty. Chickens will peck once or twice in an investigative fashion, and pigs will toss any grapefruit rinds aside uneaten as containing a toxic substance.
No one said grapefruit was perfect.
A.L.M. November 24, 2003 [c522wds]
