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The tangelo (also widely known as the honeybell) is a citrus fruit that is a hybrid of a tangerine and either a pomelo or a grapefruit. It may have originated in Southeast Asia over 3,500 years ago. Like all citrus trees it is an evergreen with thick bright green waxy leaves. The fruit start to ripen from late autumn through to late winter and will hold on the tree for between one and two months. The fruits are the size of an adult fist and have a tangerine taste, but are very juicy, to the point of not providing much flesh but producing excellent and plentiful juice. Tangelos generally have loose skin and are easier to peel than oranges. They are easily distinguished from oranges by a characteristic knob at the top of the fruit. Tangelos should be soft, heavy for their size and have smooth skin. The fruit should be an orange, nearly red color.

The first known crosses in the West were made by Dr. Herbert J. Webber at Riverside, California in 1898. They are so unlike other citrus fruits that they have been set aside in a class by themselves, designated as Citrus X tangelo.  They are more widely grown in Florida than in California and Arizona, but wherever they are grown, they are for their sweetness, juiciness and unique flavor. Tangelo is used in preparing special dishes like marmalade or fruits salads.  They are a tasty snack as well as a fine addition to various salads or cooked dishes where they can be used in place of oranges.  In recipes that call for cooking, they should be added at the last minute as heat breaks down the tangelo rather rapidly.  Tangelos contain just 47 calories and are a good source of vitamin C.


Moroccan Salad with Tangelo

Martha Stewart Tangelo Buttermilk Scones