This yellow-orange citrus fruit is a cross between the tangerine and
the pomelo (an ancestor to the grapefruit
). Usually the size of a
common sweet orange
, the rind is smooth or slightly bumpy, and somewhat
loose. Tangelos are very juicy and highly aromatic. Their sweetly tart
flavor makes them good for both juicing and eating fresh.
The most plentiful and popular tangelo in the United States is the Minneola
. More commonly known as "Honeybell," this large-sized variety has a pebbly, deep
reddish-orange skin and few seeds. It is slightly elongated in
shape and easily recognizable by a characteristic knob-like formation
at the stem end.
Other varieties include the sweet-flavored Nova
and the mild and slightly flat-shaped Orlando
Tangelos are in season from November through March. The fruits should
have deep colored skins and feel heavy for their size. Don't worry
if you see some small green patches near the stem end.
Usually ripe and ready to eat when you buy them, tangelos can be
stored at a cool room temperature for up to a week. For longer storage,
keep in the refrigerator crisper drawer (away from vegetables) for up
to two weeks.
Thoroughly wash tangelos before using. For easy peeling, insert a
finger between the skin and the flesh and remove the peel a piece at a
time. Separate the fruit into segments and be sure to remove the pits
before adding to recipes. To do this, simply snip the center of each
segment and then gently squeeze out the seeds.
Tangelos are wonderful for eating out of hand, but they're also bright
and unexpected additions in salads
, stir-fries, stuffings and desserts
like vanilla ice cream
. For more vibrant flavor, freshly grate the peel
and sprinkle over your favorite dishes.
Try one of our favorite tangelo recipes:
Watercress Salad with Tangelos and Pomegranates
Tangelo and Poppyseed Muffins
Tangelo Blossom Desserts
View BigOven's tangelo recipes