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Although the tangelo isn't as widely available here as the tangerine, it is gaining in popularity across the country because of its juicy, sweet-tart flavor and lack of seeds. With all the tangerine varieties available, it may be a bit confusing to spot tangelos. They are generally on the rounder side, with deep orange-to-red coloring.The basics: Tangelos are a cross between the tangerine and grapefruit, or pomelo. They were derived both by deliberate and accidental hybrids and now come in several varieties. The two most popular are the Minneola or "Honeybell" tangelo, identified by its knob-like stem end, and the Orlando tangelo, which is round and smooth-skinned. Both are very juicy with minimal or no seeds.
The membrane around the segments is light and tender and peel easily, adding to its appeal. Florida is the largest commercial producer of tangelos, but they are also grown in California and Arizona.
A unique natural hybrid was discovered in Jamaica, the ugli fruit. This rather large variety of tangelo resembles a pomelo, with very bumpy, gnarly skin. The flesh also pulls more toward grapefruit than the Minneola or Orlando varieties, which are more tangerine-like.
Tangelos are high in vitamins C and A.
Selecting: As with all citrus fruit, look for fruit that is heavy for its size. This indicates a juicy fruit. Watch out for soft spots or fruit that is overall too soft. The color should be deep orange and the skin smooth with minimal bumpiness.
Storing: Keep refrigerated for a couple of weeks or so.
Use: Because of their extreme juiciness, tangelos are best enjoyed out of hand. Segments can be added to salads or the juice can be squeezed and used in citrus dressings. Tangelo peel can also be infused in recipes that call for orange peel or the peel itself can be crystallized or candied.
Where to buy: Tangelo season begins in January and runs through March or April. They should be available at selected supermarkets at $1.89 to $2.49 a pound.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
