Grapefruit is a citrus fruit thought to be a hybrid of orange and pomelo. The United States is the largest producer of this yellow or yellow and pink-skinned fruit that grows on trees in subtropical regions. Ripe grapefruits are about the size of softballs. The flesh ranges from pale yellow to light or dark pink and is segmented into wedges separated by bitter pith. The flesh is sweet and juicy but with a pronounced tart and acidic quality.

Grapefruit is typically a breakfast food. It is often eaten raw, halved and scooped out with a spoon, sometimes sprinkled with sugar. It is also frequently consumed as a freshly squeezed juice. The peel can be candied or used in marmalades, and the oil from the peel is used as a beverage flavoring, for example, in soft drinks. Grapefruit is a rich source of vitamins A and C. One cup of raw, pink grapefruit juice provides over 20% of the Daily Value of vitamin A and one and a half times the DV of vitamin C!