The oro blanco, meaning "white gold" in Spanish, is the product of cross-pollinating a seedy grapefruit variety and an acid-less pomelo variety. The cross results in elements of each parent, allowing for the oro blanco's unusual size, shape and flavor profile. Though the oro blanco may display a green rind during their early stages of ripening, they are just as sweet as when their peel turns yellow.

The oro blanco grapefruit lacks the trademark tartness that has devalued most grapefruit varieties. The segmented flesh is devoid of any color beyond its pale yellow tones, it lacks acidity, making it far sweeter than other varieties. When ripe, the oro blanco has a golden yellow peel with a bitter, thick rind, and pith up to a 1/2 inch deep. Its flesh is tender, juicy, seedless and sweet with a large hollow core.

Nutritional Value

White grapefruit, such as the oro blanco, are high in vitamin C, fiber and potassium.

Serving Ideas

Oro blanco grapefruit are sweet-tart and may be used in savory or dessert preparations. Use whole segments in salad or fruit dessert, or use the juice in cocktails or frozen dishes. Oro blancos are popular in Asian cuisine and may be paired with other citrus, bitter greens, cucumbers, chiles, nuts, avocado and seafood. Use creamy fats, sharp, pepper, sweet and spicy flavors to enhance the oro blanco's taste. Store at room temperature for up to a week, then refrigerate for later use.

Geography/History

The oro blanco grapefruit was originally developed at the University of Riverside in 1958 and released upon receipt of its patent in 1981. Oro blanco trees are hardy, preferring to grow in subtropical and warm climates to hot valleys for growth, though they can tolerate near freezing conditions. The fruit matures early, but retains its freshness on the tree throughout its peak season.

Seasons/Availability

Oro blanco grapefruits are harvested from winter until early spring.