tangelos

A tangelo is a citrus fruit produced by crossing a mandarin orange (tangerine) with a citrus fruit such as a grapefruit or pomelo. It is not a single variety but a group of related hybrids collectively referred to as Citrus x tangelo. The fruit typically has a large, round to oval shape with a relatively thin, bright orange to reddish rind that is usually easy to peel. The flesh is deep orange, segmented, and the flavor combines sweetness with varying levels of tartness.

Notable cultivars in the tangelo group include Minneola tangelo, Orlando tangelo, and Honeybell. Minneola is among the best known and is prized for its balanced sweetness and aroma. Orlando tangelo is valued for easy peeling and a smoother sweetness, while Honeybell is a late-season variety noted for large fruit and rich juice. Across cultivars, tangelos can be seeded or seedless, depending on the specific cross and growing conditions.

Growing tangelos requires warm, subtropical to tropical climates. Trees are commonly cultivated in the United States in Florida and parts of California, as well as in other warm regions around the world. Harvest typically occurs in winter to early spring, though timing can vary by cultivar and location. The fruit ranges from the size of a small orange to that of a grapefruit.

Uses and nutrition: tangelos are primarily eaten fresh or used in fruit salads and desserts, and can be juiced. They are a source of vitamin C and dietary fiber, with flavor described as sweeter and less acidic than many grapefruits. Proper storage involves refrigeration for extended freshness, typically up to a couple of weeks.