Inventory, 10 ct : 0.90
This item was last sold on : 11/24/23
Melogold grapefruits are large fruits, averaging 11 to 15 centimeters in diameter, and are round to oblate with a slightly flattened base. The peel is smooth, thin, glossy, and somewhat pebbled, covered in small oil glands that release fragrant, essential oils. The peel also generally ripens from green to bright yellow, but some green spots remain at maturity, as green is not an indication of ripeness. Underneath the surface, there is a thick, white, and spongy rind that encases the flesh, and narrow membranes divide the flesh into 12 to 14 segments. Melogold grapefruit rinds are characteristically thicker than common grapefruit rinds but are thinner than a pummelo’s rind. The flesh has a translucent, yellow-hue and is aqueous, tender, and soft, encasing either a few seeds or being found seedless. The core of the flesh may also appear hollow or solid, depending on the individual fruit. Melogold grapefruits have a bright, citrus-forward fragrance and contain low acidity, contributing to the fruit’s mild, sweet, and subtly tart flavor.
Melogold grapefruits are available in the winter through early spring.
Melogold grapefruits, botanically classified as Citrus grandis × Citrus paradisi, are a hybrid cultivar belonging to the Rutaceae or citrus family. The variety was intentionally bred from a cross between a pummelo and a white grapefruit in the late 1980s and was developed as a cultivar with low acidity, a thin peel, and a sweet flavor. The name Melogold was created from a combination of “mellow,” used to describe the fruit’s mild flavor, and “gold,” a descriptor highlighting the fruit’s bright coloring. Melogold grapefruits are closely related to oro blanco grapefruits, but growers favor Melogold for its productive nature and ability to keep well on the tree. Holding to the tree allows for an extended season without the fruits prematurely dropping to the ground due to weather changes, a common problem in California citrus production.
Melogold grapefruits are an excellent source of vitamin C, an antioxidant that strengthens the immune system while reducing inflammation. The fruits are also a good source of fiber to regulate the digestive tract and contain some magnesium, potassium, iron, copper, and zinc.
Melogold grapefruits are best suited for fresh applications as the fruit’s juicy, soft flesh is showcased when consumed straight, out-of-hand. The grapefruits can be peeled by hand, similar to peeling an orange or pummelo, and once the peel and rind are removed, the flesh can be sliced, chopped, or segmented for appetizer plates, fruit bowls, and green salads. Melogold grapefruits can also be used as a fresh topping for ice cream, cereal, or yogurt, simmered into jams, jellies, and marmalades, chopped into salsa, or used as a flavoring for sponge cakes, tarts, cheesecakes, custards, puddings, and muffins. In addition to the flesh, the peel can be zested and used as a flavoring in savory sauces, meat dishes, soups, and stir-fries, or the rind can be candied and eaten as a sweet snack. The fruits can also be pressed into juice and used to flavor cocktails, sparkling beverages, fruit juices, smoothies, or blended into granitas and sorbets. Melogold grapefruits pair well with other citrus, fresh herbs such as mint, tarragon, parsley, and cilantro, olive oil, chile powder, honey, vinegar, lemongrass, arugula, spinach, watercress, asparagus, avocadoes, and pomegranates. Whole Melogold grapefruits will keep up to 3 days at room temperature and 2 to 3 weeks when stored in a plastic bag in the refrigerator.
Melogold grapefruits were created from a series of breeding experiments in the 20th century to create new citrus varieties better suited for growers in California’s Mediterranean climate. During these experiments, the University of California Riverside closely partnered with the Citrus Clonal Protection Program, or CCPP, to develop varieties that could compete in quality and flavor with Asian citrus varieties but had adaptable characteristics for California cultivation. Grafted branches of Asian citruses, primarily pummelos, were being illegally smuggled into California in the 20th century, introducing a devasting bacterial disease known as citrus greening. The disease began infecting trees across Los Angeles and was also found in regions of Florida and Texas, causing trees to be quarantined and scientists to evaluate the current varieties being grown. Melogold grapefruits were developed in response to the need for improved citrus cultivars, and as a pummelo hybrid, the variety bears a sweet flavor and is early maturing, allowing the fruits to be in season through January. Despite their initial creation as a local California variety, the Melogold grapefruits have found greater success overseas, as the sweet hybrid fruit is widely exported for new year celebrations in Japan and Korea.
Melogold grapefruits were developed in 1958 at the University of California Riverside’s Citrus Breeding Program by breeders Robert K. Soost and James W. Cameron. The variety was a result of a cross between a Siamese acid-less pummelo and a marsh grapefruit, and once crossed, two sister varieties were created and field-tested for over 20 years. One of the varieties, the oro blanco, was released in 1980 and was praised for its similarities to its grapefruit parent, while the other variety, Melogold grapefruit, wasn’t released until 1986, praised for its similarities to its pummelo parent. Today Melogold grapefruits are primarily found throughout Southern California and can be spotted at farmer’s market when in season. Melogold grapefruits are also exported to Japan and South Korea.
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|Mabel's Gone Fishing||San Diego CA||619-228-9851|
Recipes that include MeloGold Grapefruit. One is easiest, three is harder.