While the rest of the country enjoys rutabaga and other hearty winter produce, our farmers' markets are overflowing with gorgeous citrus. This time of year--at least until March--one darling of local chefs is the Oro Blanco grapefruit.
Developed at the University of California in Riverside, the Oro Blanco is a hybrid of pommelo and white grapefruit. It's almost seedless with very juicy flesh that's not as bitter as ordinary grapefruit.
read the whole story here, at Tasting Table
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