English Name: Tangelo
Botanical Name: Citrus tangelo J.
DESCRIPTION: A bright orange hybrid citrus fruit of grapefruit and the tangerine and its cultivated in several varieties.
ORIGIN: Most food scholars believe that the first tangelos started growing in the wild in Eastern Asia, from China down through Thailand, some 3,000 years ago. Since then, food scientists have looked for ways to produce them in a more uniform way.
Common varieties: Minneola tangelos are some of the most popular, at least in North America and European markets. This variety is typically made by crossing a Bowen grapefruit and a Dancy tangerine. It has a bright orange peel with a knob or nipple at the top.
When the Minneola is crossed with Clementine tangerine the result is known as the “Nova” tangelo. This variety is sweeter but sometimes almost red in colour. Today it is widely grown in many parts of the world, as far as California, as an important commercial crop.
NATURAL BENEFITS: As in oranges, Tangelos too are very low in calories. They are valuable sources of flavonoid anti-oxidants like naringin, hesperetin, Vitamin A, carotenes and luteins. In addition, the citrus fruit are very rich in vitamin-C (ascorbic acid) which plays a vital role in healing, anti-viral, anti-cancer, prevents neuro-degenerative diseases, arthritis,cold \ fever etc.
USES: It is a common snack added to lunchbox, because it is very easy to peel. Many cooks use its segments as a side dish to grilled poultry or meats or added into sauce and useed to garnish and dress green salads.
It used to flavour confectionery items such as biscuits, cakes, muffins, pastry cream, ice cream etc.