If you are a true grapefruit fancier, you'll certainly want to become acquainted with the 'Oroblanco,' a marvelous fruit that is a cross between a grapefruit and a pummelo and contains not a shudder of bitterness. The Oroblanco is almost as sweet as a navel orange, although it has the characteristic flavor of the grapefruit.
This grapefruit hybrid was developed in the early '60s by geneticist Robert Soost at UC Riverside. It is not as popular as it deserves to be because it is not grown commercially to any extent, so only few know about it.
The fruit of the Oroblanco resembles that of a typical yellow grapefruit, but with a slightly paler rind and flesh, the latter not quite as juicy as that of a standard grapefruit. However, the flesh is seedless and tender, and the segments are easy to separate. The Oroblanco makes a delightful breakfast fruit, and, unlike other grapefruit, it is delicious when peeled and eaten like an orange.
The Oroblanco tree is as attractive as the fruit is tasty--a lush evergreen with contrasting yellow fruit and fragrant blossoms.
Although the Oroblanco is said to produce its best-quality fruit in the warmer inland regions, where conditions for growing citrus are generally more favorable, the fruit that we sampled in Chula Vista--a few miles from the ocean but out of the coastal breezes--had a mild, sweet flavor.