For many people, the perfect way to start breakfast is with a delicious chilled grapefruit, and in Cyprus, grapefruit can be enjoyed all day through as a nutritious snack. Grapefruit can be seen growing in the citrus groves in the Chrysochou Valley and in the Phassouri plantations west of Limassol.

The golden skin of the fruit looks dramatic as it glistens in the winter sunshine, contrasting with the dark green of the leaves. The grapefruit was brought to Cyprus because of the island’s similarity in climate to its native homeland - the West Indies. At the end of the 19th century grapefruit had been successfully grown in Florida for the first time so production was expanded to many other suitable countries.

Oranges and lemons had been grown in the Phassouri area of Cyprus for centuries, so samples of various citrus fruits were brought back by local travellers and in 1939 the commercial cultivation of grapefruit began in Cyprus. Since then four varieties have been successfully grown - the main variety is the white-fleshed ‘Marsh Seedless’ which accounts for 65% of the crop, the other three varieties grown have pink and red flesh. The white-fleshed variety is used in the canning industry. Following the initial successful grapefruit crops at Phassouri, grapefruit plantations were established in many other areas - in the Paphos District these are Mandria, the Chrysochou Valley and Kato Pyrgos.

The grapefruit tree grows quickly and usually bears its first fruit within the first six years. When the tree becomes mature it easily produces more than 500 fruit. Much of the grapefruit crop is exported from Cyprus. Grapefruits are sold on the local market and used by soft drink manufacturers for juice production and the essential oil is a valuable commodity used in the cosmetic, food and bakery industries.

Cyprus grapefruit are packed with vitamin C and a nutritious breakfast is a half-grapefruit or a glass of freshly squeezed juice - both will provide a sunny start to the morning, whatever the weather!