The tangelo is a citrus hybrid of tangerine and pomelo or grapefruit, and is sometimes referred to as a honeybell. The first known cross was made in Florida in 1897. Roughly the size of a human fist and with a characteristic knob at the neck, the tangelo is known for it’s sweetness, tart aftertaste (thanks to it’s grapefruit lineage) and juiciness. Typically seedless, it has a rind similar in thickness to an orange but has a loose peel that is easy to remove. It’s another stellar addition to the citrus family, with a flavor and experience that could convert even the most skeptical citrus fence-sitters.
Tangelos are rich with fiber and packed with flavonoids, vitamin C, vitamin B6, folic acid and potassium, making them a healthy breakfast food or snack throughout the day.
Tangelos can be enjoyed fresh, juiced, or their rind can also be zested. Try adding a few tangelo segments to a salad for an unexpected treat. They are also great as additions to desserts, especially a fruit salad or as a sorbet.
Farms that grow tangelo
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