Wednesday, June 20, 2012


did you know it was tangelo season?


The Tangelo may not have the trendy popularity of a Toyota Prius, but it is still one of the more popular hybrids, uniting the qualities of the easy-to-peel tangerine with the sweet tang of either a grapefruit or pomelo.

The first documented example of a tangelo tree was grown in the United States in the late 19th century. The tree is, like other citrus, an evergreen, and is well suited to a moderate climate. The variety grown in Australia is the Minneola. The fruit is deep orange, has a strong aroma and is approximately the size of a mandarin, but tangelos can be told apart by the way they taper at the stem. Because the skin is thin, smooth and easy to peel, tangelos are ideal for making candied peel and marmalade, and as they are also a juicy fruit with few seeds, they are perfect for making juice and are delicious eaten fresh.

Buying and storage

Tangelos are in season in Australia between July and October. Select fruit that feels firm and heavy for its size, with deep orange skin. Fruit with green spots close to the stem are fine, however those with blemishes, soft spots or mould should be avoided. Store tangelos in the fridge or at room temperature for up to 2 weeks.

Preparation

Tangelos can be peeled and juiced, or segmented and eaten like oranges. Seeds should be removed if using in cooking. If using the rind, wash under cold water before peeling, grating or zesting.

Heres a few great tangelo recipes



Source: Taste.com.au - July 2009
Author: Francesca Percy

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