so, the oroblanco.
i will say this, and you can see it's true from the photo
directly below this section of text:
i have never seen a segment of a citrus fruit from which it is so very
easy to remove the membrane. which made it easy to use in that salad up top, with slivered almonds and blueberries.
i'm sure it would also be lovely in a cocktail or some delicate sort of dessert.
the wiki-something page says it's a grapefruit mutation, but don't expect any bite from this number. oroblanco is much more about texture.
in other words, this fruit works better in terms of structural payoff rather than in flavor. but it's even cheaper than it used to be at super saver. less than two bucks a pound, so a dollar or less per piece of fruit.
No comments:
Post a Comment