Tuesday, January 25, 2005
Oro Blanco Grapefruit
Winter is citrus season. The farmer's market is full of lemons, limes, oranges, tangerines and grapefruit. Of particular note is the Oro Blanco grapefruit, a hybrid of a Duncan grapefruit and a Pummelo, created in 1958 by researchers at UC-Riverside. It excels in the climate of the Central Valley and Bay Area, as well as more traditional citrus-growing areas like Southern California and Arizona.
The Oro Blanco is sweet and lacks the tartness that is usually characteristic of more common grapefruits of the Citrus paradisi species. As a result, its popularity is growing rapidly. It has a thick pale yellow rind and white flesh which can be easily separated out and tossed into a salad or eaten with breakfast. Like most grapefruit, the Oro Blanco is rich in Vitamin C, Vitamin A and dietary fiber, and care should be taken if one is on certain prescription medications.
Winter is citrus season. The farmer's market is full of lemons, limes, oranges, tangerines and grapefruit. Of particular note is the Oro Blanco grapefruit, a hybrid of a Duncan grapefruit and a Pummelo, created in 1958 by researchers at UC-Riverside. It excels in the climate of the Central Valley and Bay Area, as well as more traditional citrus-growing areas like Southern California and Arizona.
The Oro Blanco is sweet and lacks the tartness that is usually characteristic of more common grapefruits of the Citrus paradisi species. As a result, its popularity is growing rapidly. It has a thick pale yellow rind and white flesh which can be easily separated out and tossed into a salad or eaten with breakfast. Like most grapefruit, the Oro Blanco is rich in Vitamin C, Vitamin A and dietary fiber, and care should be taken if one is on certain prescription medications.
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