Paloma Blanca

I went the first half of my life disliking grapefruit and most other bitter things. I can’t pinpoint when it happened, but one day, I just started craving pink grapefruit. Something about that sweet, bittery pulp became so delicious and refreshing. After becoming a grapefruit convert (and general citrus fan), I have had a few wonderful citrus themed opportunities.

If you live in Southern California and know a bit about its history, then you know that there was a time when citrus dominated the area. When large portions of Los Angeles were nothing but groves of yellow and orange gems. I have had the pleasure of touring UC Riverside’s rare citrus collection, that is only open to the general public on one special day per year. A gorgeous walk through the groves, filled with endless interesting facts and juicy tastings. The only thing that really compares is the docent led tour at California Citrus State Historic Park, which may even have the UCR tour beat, as you can take home a bag of your own fruit, the picking of which, is otherwise prohibited.

On these tours, I had the opportunity to taste several types of grapefruit that I didn’t know existed, as well as one of my favorites, the Oro Blanco. It’s got a greenish-yellow skin and a pale white-yellow interior. It’s aromatic, as grapefruit tends to be and has an equally intoxicating flavor. IA completely different experience from typical supermarket grapefruit and it makes a unique and tasty Paloma.

Paloma Blanca

Serves 1

1/4 c Tequila Blanco (I used Suerte)

1/4 c freshly squeezed Oro Blanco Grapefruit Juice

1/4 c La Croix Grapefruit/Pamplemousse

1 1/2 tsp agave

*optional course salt for rimming glass


First, if you’re using salt, use a grapefruit slice to wipe around the rim of your glass and then dip your glass in salt. Place some ice or one large cube in a glass.

In a cocktail shaker, combine tequila, grapefruit juice and agave. Give a few vigorous shakes. Pour into glass and top with La Croix.


*If you find yourself in Southern California in the winter time, look for the UCR tour in January. The California Citrus State Historic Park tour is offered several months per year, I recommend going Jan through April for the best citrus.

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