The grapefruit occupies a high place among the citrus fruits because of its flavor, its appetizing properties and its refreshing qualities. The fruit is often very large. It varies in color and may have a pale yellow or pinkish flesh. The rind is usually quarter to half an inch thick.
The grapefruit is indigenous to Indo-China, Thailand and Malaysia. It has spread to other hot countries from these lands. It is now extensively grown in West Indies, Israel, Brazil, South Africa, Australia, New Zealand, USA and India.
It is nutritive and refrigerant; and possesses very much the same properties as the orange, lemon and lime. The seedless variety is the best as it often contains greater amount of sugar, calcium and phosphorus. The grapefruit is often used as table salad and is taken together with other fruit and vegetables. It is sometimes cut into half, and the seeds and the hard pith removed from then center. The cavity is then filled with sugar which is also sprinkled over the cut surface. It is left for one hour in a covered plate and then taken.
Grapefruit is an excellent appetizer. It promotes salivary and gastric digestion. It is an important health builder and also a tonic. In spite of its often sharp, sub-acid taste, the fresh grapefruit has an alkaline reaction after digestion. The citric acid of the fruit is oxidized in the human system and hence the effect is to increase the alkalinity of the fluids of the body. Its juice is beneficial in the prevention and treatment of acidity and many diseases caused by too much acid in the body system.
The fruit is also valuable in relieving constipation. The pulp, when wholly taken, supplies healthy bulk to aid bowel action. It is beneficial in maintaining the health of intestines and is regarded as a preventive food item against dysentery, diarrhea, enteritis, and other infective diseases of the digestive tract.
When having influenza, the juice of grapefruit is an excellent remedy as it helps to reduce acidity in the system and its bitter properties arising from a substance called 'maringin', tones up the system and the digestive tract.
The juice of grapefruit is also an excellent diet in all fevers. It quenches thirst and removes the burning sensation produced by the fever. It should be taken mixed with water.
Grapefruit contains a natural 'quinine' and hence is valuable in the treatment of malaria. This 'quinine' is also beneficial in feverish colds. It can be extracted from the fruits by boiling a quarter of a grapefruit and then straining the pulp.
This wonderful fruit could also be used as natural remedies to treat diabetes, fatigue, scanty urination and others.
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