Grapefruit is part of the citrus family and grows in clusters on the tree, like grapes – this is said to be where the name originates. Grapefruits come in a variety of colours including yellow, pink and red, and they have a variety of tastes from sweet to sour.
Grapefruit production mainly occurs in the Murray valley region. Grapefruit imports all around the year aid this fruit to be accessible to the Australian citizens all around the year. The production in Western Australia and the Northern Territory also contributes to the abundance of this fruit in the nation.
Predominantly, grapefruits are produced in the Riverina region in New South Wales. Some of the other major areas where this fruit is produced are the Murray Valley in Victoria; the Riverland region of South Australia; the Perth region in Western Australia and Central Burnett in Queensland.
Grapefruit may help reduce insulin resistance, which can lower your risk of developing type 2 diabetes. This fruit contains nutrients and antioxidants shown to help protect the heart by regulating blood pressure and cholesterol levels. The citric acid in the fruit may help reduce the formation of calcium oxalate kidney stones.
Australia is traditionally considered to be a net importer of this fruit. Moreover, this nation imports more than 1,200 tonnes per year. As of June 2019, Australia has exported approximately 1,203 tonnes of this fruit. The exports and imports values are represented in the graph below, where the imports are showcased as negative tonnes. While low in calories, grapefruits contain a whole host of nutrients. In particular, they’re a good source of vitamin A, which is important for supporting the immune system and keeping the eyes and skin healthy, folate, which is key for a baby’s development during pregnancy, and vitamin C, helping to maintain healthy skin. Grapefruit also contains some magnesium, potassium and calcium.