Oroblanco is a hybrid fruit developed by the University of California at Riverside, a cross between a white grapefruit and a pomelo. It has a thick, easy-to-remove peel and juicy, sweet flesh with less acidity and bitterness than grapefruit. It can be used in recipes and is mainly grown in California and Australia. It is a relatively expensive fruit and can be kept for up to four weeks in the refrigerator.
The oroblanco (Citrus paradisi × C. maxima) is a cross between a white grapefruit and a pomelo. This hybrid was developed and patented in 1958 by the University of California at Riverside.
Oroblanco, whose name means “white gold” in Spanish, looks like a small pummelo or large, slightly flattened grapefruit. Its rind can be bright yellow-green even when fully ripe. The skin of late-season oroblancos tends to take on more of a golden yellow hue. The peel of the oroblanco is thicker than that of a grapefruit and is easy to remove.
The flesh of the oroblanco, divided and eaten in sections like an orange, is pale yellow and almost seedless. In flavor, it closely resembles a grapefruit, but is less acidic and lacks much of the bitterness characteristic of grapefruit. Oroblanco is juicy and quite sweet. Those accustomed to sweetening grapefruit for breakfast may find adding sugar unnecessary with this fruit. In Japan, among other localities, oroblanco is known as “treasure” for this reason.
Oroblanco is currently grown mainly in California and, to a lesser extent, in Australia. The fruit requires less heat to ripen to sweetness than a typical grapefruit. Because of this, oroblancos can be grown in areas that would not be suitable for traditional grapefruit, which require considerable heat.
Because the oroblanco is still quite rare and not yet widely grown, it is a relatively expensive fruit. For this reason, ardent oroblanco fans may find it especially beneficial to grow their own tree. Dwarf trees can be ordered from nurseries and successfully grown in pots indoors.
When choosing an oroblanco at the market, look for an unblemished fruit that is bright greenish yellow or golden yellow, with a fresh, citrusy scent. Oroblanco can be kept for one week at room temperature or two to four weeks in the refrigerator.
Although the oroblanco is generally enjoyed eating straight from its peel, it can be used like any other grapefruit in recipes. Place the cubes of fresh mango, avocado and oroblanco in a cold salad bowl. In a separate small bowl, combine 2 tablespoons (30 mL) fresh lime juice, 1 large tablespoon (20 g) honey, 1/4 teaspoon grated lime zest, and 1/4 teaspoon grated fresh ginger. Whisk together to form the dressing. Drizzle by dressing over the fruit in the bowl and toss gently to coat. Serve on lettuce-lined salad plates and garnish with fresh raspberries or toasted sliced almonds, if desired.
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