Oroblanco
The oroblanco is a cross between the grapefruit and the pomelo. It was created and patented by scientists at the University of California.
The oroblanco is slightly larger than a grapefruit but has fewer
seeds. When ripe, its thick rind is bright green or golden in
colour. The oroblanco lacks the bitterness of grapefruit and is
surprisingly sweet. This sweetness attracts numerous buyers in
Japan where the fruit is commonly referred to as a “sweetie”.
- Choose a firm oroblanco with a slightly shiny skin that is free of spots and bruises.
- Eat an oroblanco as you would a grapefruit or pomelo. Cut it in two and eat it with a spoon or peel it and divide it into segments like an orange.
- To really appreciate the pleasant sweet flavour of the oroblanco, take it out of the refrigerator and leave it at room temperature for several minutes.
- Cut the oroblanco into segments and add to salads or make fruit salad.
- To facilitate paring directly to the flesh, remove some of the peel and place the oroblanco in the refrigerator. The cold temperature will cause the white pith to contract and harden thereby facilitating its removal.
- For a delicious dessert, warm oroblanco segments for a few minutes and add a splash of Pernod.
 Grilled Chicken, Sunkist Grapefruit And Arugula Salad |
 Grapefruit-Avocado Salad |
 Long-Life Citrus Noodle Salad |
The oroblanco is available in your METRO supermarket from September
to December. Choose a firm oroblanco that is heavy for its
size.
Like other citrus fruits, the oroblanco is a good source of vitamin
C.
Oroblancos can remain at room temperature for about one week. For
longer storage, place them in the fruit compartment of your
refrigerator.