The grapefruits that we grow in our company were given to us by pure chance, over time people have increasingly appreciated and requested them so that we have grafted many more plants given the request, it is a very particular citrus that is also well suited to prepare special dishes also in the kitchen or to embellish cocktails.
By pink grapefruit (variety of the yellow grapefruit) we mean a citrus, similar to an orange, with the lightest and smoothest rind, and the pulp that oscillates between pink and red; the taste is sour, bitter and sweet.
The pink grapefruit is the hesperidium (berry) of a plant belonging to the Rutaceae family, genus Citrus and species C. paradisi. Pink grapefruit was originally slightly different from today’s grapefruit; it was less pigmented, with a thicker skin and less sugary pulp; with the passage of time and the passing of generations, this fruit has been gradually selected at its best.
The pink grapefruit is picked from the first ten days of November until the beginning of spring and therefore falls into the small group of winter fruits.
Pink grapefruit, compared to yellow grapefruit, has a higher concentration of anthocyanins and carotenes * (antioxidant pigments), including lycopene (equivalent retinol or provitamin A currently undergoing many studies by virtue of its presumed characteristics of: cholesterol lowering, antioxidant and anticancer). On the contrary, all the other nutritional values and the phytocomplex potential of the pink grapefruit are similar to those of the yellow grapefruit.