Winter - Tangelo

 

How to select for best flavor:

Choose fruit with a deep color and a bright luster. Don’t worry about a few green spots, especially around the stem. Tangelos should feel heavy for their size. This indicates a high juice content. A slightly puffy appearance is normal because of the looseness of the skin. Avoid tangelos with soft spots or mold.

 

Peak of the season:

The best season for tangelos is from October through April. Ninety percent of the crop is sold in November, December and January, when the price is lowest.

 

Nutritional value:

Tangelos, like tangerines, are high in vitamin C and very low in calories. The average tangelo contains about 40 calories.

 

General information:

Tangelos are a type of mandarin orange, derived from crossing tangerines with Pomelos (grapefruit). The three main types are named after areas in Florida where they are produced, and they will often be sold under these names rather than the tangelo.

 

The Mineola is a large, easy-to-peel fruit with plenty of juice and few seeds. You can easily spot a Mineola by the nipple-shaped stem end. The Orlando is the size and shape of a tangerine, but its color and texture is more like that of an orange. Orlandos are sweet and juicy. The Seminole is similar to the Mineola but has more seeds.