Grapefruit

Citrus × paradisi 'Ruby Red'

fruit

Ruby Red is the first widely grown red-fleshed grapefruit, a 1929 Texas bud sport of Pink Marsh (Thompson) that put red-fleshed grapefruit on the commercial map. The large round fruit has yellow-orange skin with a slight blush and juicy ruby-red to pink flesh, with a notably sweet, low-bitterness flavor. A perfect breakfast citrus.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Marigolds — Suppress nematodes in citrus root zone
• Lavender — Attracts pollinators and repels soft-bodied citrus pests
• Basil — Aromatic foliage may discourage citrus leafminer
• Comfrey — Mineral mulch returning potassium

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Citrus leafminer →

  Limit pruning, horticultural oil on new flushes

• Aphids →

  Encourage ladybugs, blast with water, avoid heavy nitrogen

• Citrus scale →

  Dormant oil in late winter; release Aphytis melinus

• Citrus greening (HLB) →

  Control Asian citrus psyllid vector with imidacloprid systemic; remove infected trees promptly

🌾 Harvest & storage

Ruby Red ripens late winter through early spring (December through April in Florida and Texas). Wait for the fruit to reach full size and turn rich golden-yellow with a slight pink blush; ripe grapefruit gives slightly to thumb pressure but does not soften like an orange. The fruit holds well on the tree for weeks once ripe, with sugar levels climbing the whole time. Important: grapefruit interacts with many medications; check with a pharmacist if you take prescription drugs.

🥗 Nutrition & benefits

About 42 calories per 100 g with 1.6 g fiber, 31 mg vitamin C (52 percent of DV), 135 mg potassium, and 1150 IU vitamin A from beta-carotene. Ruby Red is also one of the few citrus that supplies significant lycopene (the same red pigment in tomatoes), an antioxidant linked to cardiovascular and prostate health.