An ancestor of the sweet orange and the pomelo, grapefruit flesh can range in color from white to a deep, ruby red, and the darker the color, the sweeter the juice. Grapefruit is a hybrid fruit, first documented in Barbados in the late 18th century. Grapefruit was brought to the U.S. in the early 19th century, and further hybrids have since produced the tangelo and oroblanco, amongst others. The U.S. is the top producer of grapefruits in the the world. Grapefruit is also known to have a number of interactions with certain drugs, in some cases increasing their potency resulting in adverse reactions. Grapefruit is a good source of Vitamin C, and the pink and red varieties contain the beneficial antioxidant lycopene. The zest, pulp and juice of grapefruits are all easily incorporated into recipes, including sorbets, salads, baked goods, beverages, candies and marmalades.