Minneola Tangelo


Scientific Binomial Name: Citrus x tangelo

Selection Information


Other Names: Honeybells, because of their shape

Usage: Eaten out of hand, juice, smoothies, salads, desserts, and in main dishes.

Selection: Good-quality Tangelo mandarins will be firm to slightly soft, heavy for its size and smooth-skinned with no deep grooves. The coloring will be deep orange to almost red.

Avoid: Avoid product with soft spots, dull and faded coloring or rough and bumpy skin.

Seasonal Information


Available December through February from California, Arizona and Florida.

Nutritional Information

Nutrition Facts

Serving Size: Minneola Tangelo (109g)

Amount Per Serving

Calories 70

Calories from Fat 10


% Daily Value*

Total Fat 1g

2% 


Saturated Fat 0g

0% 


Trans Fat


Cholesterol 0mg

0% 


Sodium 0mg

0% 


Potassium 220mg

6% 


Total Carbohydrate 13g

4% 


Dietary Fiber 2g

8% 


Sugars 9g

 


Protein 1g


 

Vitamin A 4%

Vitamin C 100%


Calcium 4%

Iron 2%


Thiamin 2%

Riboflavin 2%


Niacin 4%

Vitamin B6 6%


Folate 80%

Pantothenic Acid 2%


Phosphorus 2%

Zinc 0%


Magnesium 4%

Selenium 0%


Copper 2%

Manganese 0%


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: PMA's Labeling Facts

Minneola Tangelos are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and an excellent source of Folate and Vitamin C.

Juicing Info


Tangelos produce a tremendous amount of tart juice, making them perfect for juicing!

Minneola Tangelo Tips & Trivia

  • Tangelos are a cross between either a pomelo or a grapefuit and the mandarin orange. Minneolas can be identified by the knob-like formation at the stem end and their deep orange color.
  • Mandarins are a cross between a tangerine and an orange.
  • Tangerines have a deep orange color and a pebbly-textured peel that is easy to remove.