Ruby Red Grapefruit Production

The production of the ruby red grapefruit, also known as the Redblush, the ruby, Shary Red, Curry Red, Fowcett Red, Red Radiance and the Webb Grapefruit, has become a huge citrus enterprise in the United States of America.

Buy 1950 more than 75% of Florida's production of grapefruit was of ruby red grapefruit of the pink or red seedless variation as the demand for this fruit increased exponentially in the first 50 years of the 1900s and continues to grow to this day. The seedless variation of the ruby red grapefruit generally totes a deeper red color than though with seeds.

Florida is the ideal area to grow the ruby red grapefruit as the fruit prospers in warm subtropical climates. Also, the ruby red grapefruit that is produced in Florida is lower in acidity than that of its rival producers due to the length of time from flowering to fruit maturity. The high humidity of Florida also contributes to a thinner exterior fruit wall, or peel, and also contributes to a much juicier fruit.

The Florida ruby red grapefruit crops primarily group in mildly acidic sand with lime additives. They are primarily harvested in September or October although they can be 'stored' on the tree for months and can be harvested as late as May. This makes for a nearly annual supply of the fruit with a peak season of winter into early spring. The lower hanging ruby red grapefruit are still typically harvested by hand while the higher branches are no longer done with hooks to avoid damaging the fruit. Now, these higher growing red grapefruit are harvested via mechanical harvesting with a team of 3 workers. Ruby red grapefruit trees suffer from the same pests and diseases as orange, lemon and lime trees including the Caribbean and Mediterranean fruit fly. It is also highly susceptible to several viruses and citrus cankers and has a long history of voluntary removal of infected trees over the past century.

For the highest quality, the ruby red grapefruit are kept at about 65 degrees Fahrenheit for 2 to 3 weeks. Once purchased it is best to keep them in your refrigerator in the fruit and vegetable compartment. Customarily this has been a breakfast fruit but in the 1970s during the rise of 'the ruby red grapefruit diet' they fruit became more widely used across all meals by adding sugar, cinnamon, nutmeg or cloves or slightly broiling it to make it softer for a dessert.

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