Try the Oro Blanco; it is a cross between grapefruit and pomelo and produces a very nice fruit... I hate grapefruit; but I occasionally eat these. I am not sure if you have enough heat units where you are to make them sweet.

Susanne, I agree with John although I've not tasted the famous Oro Blanco yet. I have heard many rave about it here. I do have one and it has about five fruit that look huge already...I keep wondering how much bigger they will get before ripening. I can report back once I've tried them, but I think they are a sure bet.

Silica, my ray ruby has about five good size fruits, though not as large as the ones from the store. When should I pick them? How do I know they're ready? Outside color?

Laura, you can always leave them on the tree until they fall. Barring that, the color and the aspect of the peel will change when they are mature. Experience will teach you. Awaiting that, when you think it is ready you can try one; if not ready, wait longer for the next.

I just took a picture but with i phone camera not prefect to capture. Still enough to identify? Rind has a slight hint of blush but no way to show with picture. Fruit has rarely more then two seeds.

Has anyone tried Bloomsweet. These grapefruit trees can survive a quick cold snap down to 10 F. It needs much less heat units to ripen and are a bit on the sweet side.

6b Steve

Honestly, if cholesterol is a problem for you I'd recommend Lipitor. Ironically though when you take it you're not supposed to eat grapefruit as it diminishes its effectiveness.

Dave cholesterol is not that high that medication is warranted. Natural approach as much as possible.

Then good for you!

I too could control cholesterol with diet and exerciser. (It would take a vegan diet with no added sugar to do so. Ny wife is an excellent Mennonite cook and it would be very hard for me to eat my Purslane and Lambsquarters while she eats steak and apple turnovers so I am on Lipitor and a low sugar diet. My choice

6b Steve

I have Redblush, Flame, and RioRed in the ground - in Danville, CA. Oro Blanco and Melogold too.

This past season, the Oroblancos were ready by late January - to February, followed closely by Melogold - Feb/Mar. Then the Rio Red in March - April (it was in a pot, not yet in the ground then).

I was pleasantly surprised by the Flame. very tasty fruit and great color - but it needed to hang until July.

The Redblush was not ready / peaking until late July to mid August. But not as tasty as the Flame. Note that these were on the tree for about 1.5 years!

I suspect that since I am in areas that do not get warm nights all that often is the reason why the Flame and Redblush take so long to mature.

I would think that with proper heat, in a greenhouse or other area, you could get decent fruit in a reasonable time frame.

Here is the Flame from July 7th:

Nice looking Flame Grapefruit, Mole.. It makes me happy that you liked it because I ordered a couple dwarf size earlier today. Thanks for posting the picture..I am still waiting for Melogold and Cocktail to come back in stock.. And waiting..and waiting..

The Flame is the current reigning "king" for grapefruit flavor in my yard. I am resisting the urge of planting a second tree. I am rather curious how the RioRed develops the fruit from its new in-ground and full sun location.

I did forget to list the Cocktail ! I have a couple of those and they have been ready mid to late December to mid January. But, those fresh picked Flames tasted fantastic - especially when the juice was diluted with ice and vodka : - )

- George

George,

I think you call that a Greyhound....or with salt on the rim, a Salty dog.

Indeed yes John! Although I have added basil, mint, tarragon, and sliced Jalapenos to spike and layer the "experience" : - ) ....therefore I can't decide (or remember) what to call it !

I had an amazing cocktail with fresh grapefruit juice, gin, bitters and a salted rim! Oh, I would grow a tree just for that!