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In Season: Oro Blanco
The Oro Blanco, a pomelo-white grapefruit hybrid, was developed in the 1950s by the University of California. This grapefruit grows on tall trees that feature huge, intensely fragrant blossoms and exceptionally glossy large green leaves. The fruit, harvested from November to April, is slightly bigger than other varieties of grapefruit and has thick, smooth greenish-yellow skin and pale yellow flesh that has a very sweet, juicy and mild flavor and lacks the bitter, acidic grapefruit taste. An Oro Blanco can be eaten without sugar and its juice is delicious.
Nutritional Value
Nutritious grapefruit provides a source for vitamin C, vitamin A, protein, calcium, potassium, carbohydrates and dietary fiber.
Oro Blanco Salad
Recipe courtesy Specialty Produce.
For an impressive salad for guests, cut both ends off one large Oro Blanco grapefruit. Trim away peel and pith while holding fruit over a bowl to catch the juice. Section fruit; remove membranes. Cut each section into three pieces and put in a large bowl. Set juice aside to use in following vinaigrette recipe.
Peel one-half pound jicama and cut into julienne strips. Add jicama to grapefruit along with one-cup fresh pea sprouts, two cups trimmed thinly sliced snow peas and one-fourth cup thinly sliced green onions, tops only. Gently toss to combine. To serve, drizzle salad with red grapefruit vinaigrette.
Combine one-fourth cup freshly squeezed grapefruit juice, one teaspoon honey, one tablespoon chopped fresh tarragon, one and one-half teaspoons chopped fresh mint, one teaspoon Dijon mustard, one and one-half teaspoons minced shallot and one-fourth teaspoon each salt and pepper in a bowl; whisk to emulsify. Continue to whisk while slowly adding one-third cup canola oil.
Drizzle vinaigrette over salad a few tablespoons at a time until lightly coated. Save remaining dressing for future use.
Local Growers: Schaner Farms, Polito Farms, Rancho Del Sol.
