Oroblancos: How to choose, store and prepare
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: Make a fruit salad. Use sharp knife to peel the fruit, removing all the white pith, and then slice it crosswise about one-quarter-inch thick. Arrange in a bowl. Simmer 1 cup of water with one-third cup of sugar until it’s clear. Add a tablespoon of slivered basil and cool to room temperature. Pour this over the grapefruit and serve at cool room temperature
Get The Wild newsletter.
The essential weekly guide to enjoying the outdoors in Southern California. Insider tips on the best of our beaches, trails, parks, deserts, forests and mountains.
You may occasionally receive promotional content from the Los Angeles Times.