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Grapefruit Varieties

Grapefruit Ruby Red2

Grapefruit Ruby RedHere’s a quick reference for grapefruit varities:

Duncan: lots of seeds, white flesh with great flavor; excellent for juicing; perhaps the oldest variety.

Flame: nearly seedless with red flesh and a slight rind blush.

Marsh (Marsh Seedless): nearly seedless, white-fleshed, medium-size with smooth yellow skin; it’s very juicy, tender and aromatic. You’ll find a balance of acidity and sweetness but somewhat less flavor than seeded varieties. This is a reliable old cultivar that’s great for juicing.

Redblush (also called Ruby Red and Ruby): seedless, pale-pink fleshed, and a yellow skin tinged with red. Red flesh fades to pink, then buff by end of season.

Rio Red: seedless, distinctly reddish skin and deep red flesh; firmer and smoother than Redblush; sweet-tart taste; excellent for juicing.

Star Ruby: seedless with the reddest flesh; clean and crisp tasting; easy-to-peel skin; smaller and less acidic than other varieties.

Grapefruit-Pummelo Hybrids

Melogold: grapefruit-pommelo hybrid developed in California; seedless with a sweet-tart flavor; bigger, heavier and thinner skinned than the Oroblanco; needs less heat than the true grapefruit.

Oroblanco: fruit is smaller, lighter and thicker skinned than Melogold; sweeter than Melogold; seedless with white flesh.

Written by Stephen Albert

Stephen Albert is a horticulturist, master gardener, and certified nurseryman who has taught at the University of California for more than 25 years. He holds graduate degrees from the University of California and the University of Iowa. His books include Vegetable Garden Grower’s Guide, Vegetable Garden Almanac & Planner, Tomato Grower’s Answer Book, and Kitchen Garden Grower’s Guide. His Vegetable Garden Grower’s Masterclass is available online. has more than 10 million visitors each year.

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Grapefruit red half1

Grapefruit: Kitchen Basics

Cardoon steamed

How to Cook and Serve Cardoon