The invention relates to a manufacturing method of a crystal grapefruit, which aims at solving the problem that the grapefruit peel has strong bitterness and is inedible. The manufacturing method comprises the following steps: using microwaves to debitterize under the alkaline condition, processing with sugary ingredients of sucrose and fructose dextrose syrup, embedding with beta-cyclodextrin molecules to further debitterize, and finally adding gelata to prepare into a spongy transparent food which contains the grapefruit peel and is soft in texture. The invention has the following advantages: instead of the method of completely removing the bitter substances in the grapefruit, the reasonable recipe design and process conditions are adopted, especially the microwave debitterizing, the processing with sugary ingredients and the beta-cyclodextrin embedding processes, decreases the bitter substances of the grapefruit peel, effectively raises the threshold value of the bitterness, and enables the product to have favorable flavor and texture and better preserve the nutritious substances and the biological active substances of the grapefruit. The gellan gum added to the gelata can enhance the elasticity of the product and improve the transparency of the product; and what's important, the gelata is very stable under the acidic condition.