The tangelo makes its debut at the start of citrus season.
I always love that the bright citrusy colors cover the produce shelves in the peak of winter. Feels so summery…even when it is snowing out.
Tangelos are a hybrid of a tangerine and a grapefruit. The fist-sized fruit’s distinguishing feature amongst the plethora of orange citrus is the “neck,” a pronounced nub at the top of the fruit. The darling of citrus season is the navel orange, but for those of you that avoid the classic because it is hard to peel then the tangelo is for you. Tangelos taste a lot like oranges but have a thin rind with the peeling friendliness of a clementine which makes it a great grab-and-go fruit. Don’t let the small size of the tangelo fool you. They have a mild sweet flavor and are juicier than an orange with a delicate covering melts in your mouth.
Better stock up on the vitamin C filled citrus fruits before sick season rolls in with the colder weather. Similar to oranges, tangelos are beneficial for the immune system. They are also a good source of dietary fiber and calcium. Because they are low in calories and fat, tangelos are helpful for people who are aiming for weight loss.
Tangelos can be enjoyed many ways. Besides eating them raw, the mild sweetness is a great in dessert or savory recipes. Really any recipe that calls for oranges can be replaced with the special citrusy sweetness of the tangelo. Here are some tangelo specific recipes to try:
- Make a citrusy twist on the pineapple upside down cake with this stunning Caramel Tangelo Cake.
- If you want a salad tat hits on sweet, earthy and refreshing notes then the Spinach, Endive and Tangelo Salad is right up your ally.
- The juice and zest of a tangelo brings this Pork Stir-Fry to the next level.
- The seasonal tangelo fits right in with your favorite childhood snack: pudding. No need for the boxed stuff with this recipe for Tangelo-Tangerine Pudding.
- Suck up the last of grilling season with these Grilled Tangelos and Pistachio Brittle. Pistachios apparently pair well with acidic fruit. I just discovered that pineapple and pistachios are also a perfect food pairing.
One of the tangelo’s perfect partners is the almond. Nuts and citrus are something I need to pair together more often.
What would you pair with the Tangelo?
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Did you link-up a fun food pairing in September’s Pair Your Eats challenge? What is your favorite part of citrus season?
