The tangelo is an accidental or purposeful cross between a mandarin orange and a grapefruit or pummelo. The first known incidence of the tangelo in the United States occurred in 1897 in Florida.
Orlando and Minneola tangelos dominate the consumer market for tangelos. Minneolas are generally larger than the Orlando variety. Minneola tangelos have a bell shape. Ugli fruit are a trademarked variety of tangelo grown in Jamaica.
Tangelos are available from November to February, with most supplies coming from Florida.
Tangelos should be soft, heavy for their size and have smooth skin. The fruit should be an orange, nearly red color. Avoid tangelos with dull colors or rough, bumpy skin.
Raw preparation
Tangelos are best eaten raw. They are easy to peel and full of juice. They can be eaten as a snack or added to salads.
Baking
Extended exposure to high temperatures causes tangelos to break down, so they are not generally used in baked dishes.
Cooking
They can be added to most recipes that call for oranges for a different taste. They should be added near the end of the cooking time so they do not break down.
Freezing
Tangelos do not freeze well.
Tangelos can be stored at room temperature for a few days or stored in the refrigerator for longer periods.
There are no U.S. grade standards for tangelos.
Tangelos contain just 47 calories and are a good source of vitamin C.
Tangelos are so different from other fruit that they were given their own class, Citrus X tangelo.
University of Florida Sarasota extension
Purdue University Center for New Crops & Plant Products
