The most popular varieties of Spanish grapefruits include the star ruby, rio red, and white marsh, and the varieties are known for having a uniform appearance and balanced, sweet, and sour flavor for fresh eating. In the present day, Spain is the fourth largest grapefruit exporter into Europe and has the distinct advantage of being the closest exporting country, shipping fresh fruits in less than seventy-two hours to markets across the continent. While the country is primarily known for its orange and lemon cultivation, grapefruit production was also established in the late 20th century as a supplementary export crop. The large fruits belong to the Rutaceae family and are known locally as Toronja, which is the Spaniord for “grapefruit.” Spain accounts for twenty-five percent of the fresh global citrus production and is one of the leading citrus exporters in Europe. Spanish grapefruits, botanically classified as Citrus X paradisi, is a general descriptor for many different varieties of grapefruit produced in Spain. Spanish grapefruits are available in the fall through mid-spring. Spanish grapefruits are juicy and tender with a sweet, tangy, and acidic flavor. The flesh is divided into 11 to 14 segments by thin, white membranes, and is soft and aqueous, containing a few seeds to being seedless with a semi-hollow center. Underneath the surface, there is a thick white pith that is spongy and bitter, encasing a pale-yellow, red, or pink flesh. Depending on the variety, the peel ripens from green to yellow or green to pink-orange with maturity.
The peel is smooth, thick, and slightly bumpy, covered in tiny pores that release aromatic essential oils. Spanish grapefruits are moderately sized, averaging 8 to 15 centimeters in diameter, and have a globular to oblate shape with flattened ends.
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