Tangelo
The tangelo is a hybrid of the tangerine, the grapefruit and the pomelo. Less acidic and sweeter than a pomelo, the flesh of the tangelo is juicy and tasty.
The skin of the tangelo is more resistant than that of the tangerine. Two varieties of tangelo are most commonly available: the Minneola and the Orlando. The Minneola tangelo is a hybrid of a « Bowen » grapefruit and a « Dancy » tangerine. The Orlando tangelo is a cross between a « Duncan » grapefruit and a « Dancy » tangerine.
The tangelo is very juicy, tasty and sweet with a slight
tartness. The tangelo is also called Honeybell, no doubt because of
its bell-like shape. Its rind and flesh are both bright orange in
colour. It may or may not contain seeds.
It is tender, very juicy and sweet with a slightly pebbly skin. The
colour of the peel and flesh resemble that of an orange. The rind
adheres firmly to the pulp and is not easily peeled by hand. The
tangelo may or may not contain seeds.
- If your tangelos are stored in the refrigerator, take them out and leave them at room temperature to increase their flavour before eating.
- The tangelo adds both taste and colour to poultry or fish dishes.
- To make a simple and sophisticated dessert, place tangelo segments on vanilla or coffee ice cream and add a splash of Grand Marnier.
Tangelos are available year-round at METRO supermarkets.