These large citrus fruits are frequently called grapefruit, but in reality they are a cross between a grapefruit and a pummelo (those giant, head-sized citrus you see around the holidays). Introduced in the 1980s, Oroblanco has what many connoisseurs believe to be the perfect balance between sweetness and acidity with a delicious piney quality similar to a great pink grapefruit.
How to choose:
Especially this late in the season, choose these by their heft and by their smell. The peel tells you little -- ripe fruit can still have a trace of green in the color and a scarred rind does not affect the flavor.
How to store:
Because their peels are so thick, Oroblancos can be kept at room temperature. They'll last several weeks.
How to prepare: