Tangelo

Tangelo is an evergreen tree with dense foliage that was first cultivated in Florida and southern California in 1897 as a cross between the Mandarin orange or a tangerine and either the pomelo or the grapefruit. Nowadays, it’s cultivated in tropical and subtropical climates.

The fruit is deep orange in color, with juicy and aromatic pulp that’s subacid to sweet in flavor. When ripe, fresh tangelo is usually eaten out of hand or used in fruit salads. It can also be used to make marmalades, desserts, juices, and sauces.

Pieces of the fruit are often used as a garnish for cakes and desserts. There are several notable commercial varieties of tangelo such as Orlando, sweet in flavor and with a distinct nipple; Seminole, oblate in shape with a sweet and juicy pulp; and Minneola, with a delicately subacid flavor.