 Grapefruit juice contains about half the citric acid of lime or lemon juice, and about 50% more citric acid than orange juice.In Costa Rica, especially in Atenas, grapefruit are often cooked to remove their sourness, rendering them as sweets; they are also stuffed with "dulce de leche", resulting in a dessert called "toronja rellena" (stuffed grapefruit).In Haiti, grapefruit is used primarily for its juice ("jus de Chadèque"), but also is used to make jam ("confiture de Chadèque").