Grapefruits

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Grapefruit Varieties

Citrus × paradisi is known for its large sour to semisweet to somewhat bitter taste. Cultivation is common in countries with tropical and subtropical climates.

VARIETYSEASON OF MATURITYSEEDS/FRUITFRUIT SIZECOMMENTS
DuncanNov – MaySeedyLargeWhite flesh. Excellent flavor, very juicy, sweet like the reds; popular for sectioning. Vigorous, large, attractive growth habit, dark-green foliage, very productive. One of the best tasting varieties.
Flame Citrus paradisiNov – MayFew 0 – 6Large 3” – 4”Peel will show dark pink color. Flesh is darker colored than Ruby Red. Very juicy, excellent sweet flavor.
MarshNov – MayFew 0 – 6Large 3” – 5”White flesh. Very juicy, tart. Used commercially for juice. Large growth habit; glossy leaves, attractive clusters of fruit.
Pink Thompson or Pink MarshNov – MayFew 0 – 6Large 3” – 5”Peel color shows no pink color. Flesh color white to pale pink.
Ruby RedNov – MayFew 0 – 6Large 3” – 5”Peel will show a pale pink blush. Flesh is pink to pale red. Very juicy. Most widely grown in Florida.
Star RubyNov – MayFew 0 – 2Large 3” – 4”Peel is thin with dark pink blush. Flesh intense dark red (most heavily pigmented of grapefruits). Very juicy and sweet. Slow growing and compact, bushy growth habit. Less cold hardy than other varieties.
Pummelo HB (Hirado Buntan) Citrus maxima or Citrus grandisNov – FebSeedy 20 – 30Large 5” – 7”Pink colored flesh. It is very low in acid; tastes like sweet, mild grapefruit. Can be used as a dessert or salad fruit; peel used for marmalade or candied dipped in chocolate. Also used in Chinese cooking. Its fruit is biscuit shaped with very thick, pudgy, yellow, smooth rind. The tree size is about 10 to 50 feet. Cold tolerant.
Pummelo, Oro Blanco Citrus maxima or Citrus grandisNov – MarFew 0 – 6LargeThick, easy-to-peel rind ranging in color from green to yellowish, white flesh. Juicy, sweet-to-sweet tart flavor. Eat like a grapefruit. Fruit more rounded than Hirado Buntan.

Note: Nothing requires a pollinator; if it did, it may produce more fruit.
< 25‑30°F, need to protect all citrus. Hard freeze: 28°F > 4 hrs.