Have you had an oro blanco yet? If not, you’re in for a wonderful surprise. They’re a cross between a white grapefruit and a pomelo, and when ripe, oro blancos range in color from green to yellow.

Oro blancos are sweet, floral, and less acidic than their regular grapefruit counterparts, which makes them perfect for a refreshing salad. If you can’t find oro blancos, this salad works just as well with a sweet ruby red or star ruby grapefruit.

Beginning in late December, oro blancos come into season, and it’s not uncommon for us to eat two or three in one sitting. Yes, we’re that obsessed with them, and sadly our small oro blanco tree can’t keep up with our ravenous appetites. Time to grow a second tree!

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Ingredients

  • 2 medium oro blancos or grapefruits
  • 1 tablespoon olive oil
  • ½ tablespoon apple cider vinegar
  • ¼ teaspoon kosher or sea salt
  • ¼ teaspoon Dijon mustard
  • ½ teaspoon brown sugar
  • 1 bunch watercress, tough stems removed
  • ¼ cup (35g) marcona almonds (or other nuts)
  • ¼ cup (25g) freshly grated Parmesan
  • Freshly cracked black pepper

Method

Directions

  1. Slice off the bottom of the oro blancos or grapefruits and stand them on the cut end. With a sharp knife, cut along the flesh of the fruit, removing the skin and white pith. Suprême the fruit by cutting along both sides of the membranes separating each segment. Set the segmented fruit wedges aside in a small bowl.
  2. In a bowl, combine the oil, vinegar, salt, mustard, and brown sugar. Mix thoroughly.
  3. In a large bowl, toss the fruit wedges with the watercress and vinegar mixture.
  4. Divide the salad among 4 serving bowls or plates. Top each with a small handful of the nuts, the Parmesan, and pepper to taste.

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