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Growing Ruby Red Grapefruits©

Article and painting by Arlene Wright Correll

The first of April, like clock-work, we receive a case of Hales Ruby Red Grapefruit from our oldest son, Don. We no longer live in FL and Zone 6 in our part of Kentucky is not conducive to growing citrus trees.

The Ruby Red Grapefruits are so healthy and beautiful and I used two of them as a model for a painting I did today and as I worked on the painting, I got to thinking about Ruby Red Grapefruits.

I know a lot of them come from Texas and I wondered about getting a dwarf Ruby Red Grapefruit tree and growing it in a large container that had wheels on the bottom as I would have to move it inside for about 8 weeks of Kentucky winter.

Ruby reds have a pink blush, a few seeds and one can harvest them from November to May and I discovered they did well in containers. February is National Grapefruit Month.

Ruby Red grapefruits were first described in the mid 1700’s when they were discovered in Barbados and later on in the early 1800’s it was officially recorded in Jamaica. It seems that grapefruit originated as a natural mutation of the shaddock or pummelo in the West Indies.

My research showed that the first grapefruits were planted in Pinellas County, Florida around 1823 by a Spanish don, named Count Odette Philippe.

Texas produces so much red seedless grapefruit that it was designated as the State Fruit of Texas by the state legislature in 1993.

Since grapefruits are a little less cold hardy than oranges they reach their best quality when the conditions of hot days and warm to hot nights are prevalent. This allows the grapefruit to gain higher sugars and lower acids and one can tell the difference when one eats a grapefruit grown in California or Arizona where the night temperatures are cooler little less cold hardy than oranges.

If you live in areas where grapefruit trees will flourish then remember to plant them in deep, well-drained, loamy soils. Avoid heavy clays or poorly-drained areas as your trees will result in poor production and growth and have a short life.

Make sure you plant on the south or southeast side of your home to insure maximum cold protection. Also make sure you plant at least 12 feet from your home, other buildings, driveways and walkways. You may think that putting your grapefruit tree near some large shade trees will help to provide some cold protection you will be well advised to put them out in the full sun as that is really where grapefruit trees will grow and produce the best fruit. There is nothing nicer than have three or four grapefruit trees in one’s yard.

Grapefruit are really good for you, healthy, nutritious and fully of vitamin C and A. Plus there is a phytochemical called lycopene which has been shown to reduce the risk of certain cancers. Did you know that Rudy Red Grapefruits contain no fat, sodium or cholesterol and are an excellent source of dietary fiber? Plus these little gems of goodness are so naturally sweet there is never any need to add sugar. Just by themselves a half of grapefruit contains about 60 calories.

When you buy Ruby Red Grapefruit select fruit that is glossy, round, smooth and heavy for its size. Do not buy any grapefruit that has soft or brown spots.

Ruby Red Grapefruits can be stored at room temperature for up to a week or up to 8 weeks in your refrigerator. Take the grapefruit out 2 hours prior to eating and let them sit and become room temperature.

Our late son, Fred, loved nothing more than to have me cut up Ruby Red Grapefruit and Valencia Oranges or basically any other kind of oranges and put them in a large stainless steel bowl which I would set in the refrigerator and he would help himself to that one or two times a day.

When my late nephew, Dan Wright, was a boy about 12 years old, he loved to come to dinner at our farm where I would make this wonderful Ruby Red Grapefruit appetizer.

Dan’s Favorite Broiled Grapefruit
Take 2 Ruby Red Grapefruit or any other kind of grapefruit and cut in half. Sprinkle each half with 2 tablespoons of brown sugar and place under a preheated broiler until bubbly, about 3 to 5 minutes.

This is nice vinaigrette I make from the Ruby Reds. However you can substitute any kind of grapefruit juice during any other season.

Ruby Red Vinaigrette
¼ Cup Fresh Ruby Red grapefruit juice
2 Tbsp Fresh lemon juice
2 Tbsp Fresh orange juice
1 tsp Sugar
1 tsp Grapefruit zest
2 Tbsp White or champagne wine vinegar
¼ tsp Salt
¼ tsp White pepper
½ Cup Olive oil
Combine the fruit juices and sugar in a small saucepan and, over medium-low heat, reduce the mixture by half (to 4 tablespoons).
In a small bowl, mix the reduced juice with the grapefruit zest, vinegar, salt and white pepper. Pour the olive oil in, whisking to incorporate. Makes about 1 cup.

Here is a grand recipe for Ruby Red Grapefruit Sorbet

Ruby-Red Grapefruit Sorbet
Makes about 10 servings

1 cup sugar
1 cup water
1 tsp salt
1 tbsp grated red grapefruit rind
3 cups fresh ruby red grapefruit juice
1 cup semisweet sparkling wine

Combine first 3 ingredients in a saucepan; stir well. Bring to a boil; and cook 1 minute or until sugar dissolves, stirring constantly. Remove from heat; pour into a large bowl, and stir in grapefruit rind. Let cool to room temperature.

Add grapefruit juice and sparkling wine to sugar mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s directions. Spoon into a freezer-safe container; cover and freeze 2 hours to harden. Yield: 10 servings (serving size: 1/2 cup).

And this is a great sorbet to serve with Champaign!

Author Resource:-> For more gardening or cooking information click http://www.learn-america.com/
To see Arlene’s Gardens and to read her gardening diaries or click on Arlene’s Books where you can download or buy her gardening & cook books. Arlene says, "All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and I thank you for visiting my site."

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