Ugli
The ugli fruit was discovered in Jamaica at the beginning of the 20th Century. It is called ugli because it is just that, ugly.
The fruit has a very rough, uneven and thick peel, usually with
blemishes, and has an odd shape.
The exact origin is vague, but it is said that the ugli is a cross
between a mandarin, orange and a pomelo. Its parentage combines the
best characteristics of the tangerine, grapefruit and Seville
orange.
The wrinkled, loose, thick skin peels away easily. Depending on the
variety, the ugli fruit’s skin can be orange-yellow to
reddish-orange. The pinkish-orange flesh is juicy, sweeter than a
pomelo, pleasantly acidic and almost seedless.
- Choose firm uglis that are heavy for their size. Do not be concerned about the presence of spots, scars, uneven colour or loose skin as none of these affect the quality or taste of the fruit.
- Remove uglis from the refrigerator and leave at room temperature for a few minutes to maximize the taste of the fruit.
- The ugli is an all-purpose fruit that can be eaten peeled like a tangerine, cut in half like a grapefruit or added to fruit, vegetable or seafood salads.
Uglis are available in your METRO supermarket from December through
to May.
The ugli is an excellent source of vitamin C.
Store at room temperature and use within 5 days or refrigerate for
up to 2 weeks.
As is the case for all mandarin hybrids, we recommend eating uglis when they are as cool as possible.
As is the case for all mandarin hybrids, we recommend eating uglis when they are as cool as possible.