Image of Minneola Tangelo

Scientific Binomial Name: Citrus x tangelo

SELECTION INFORMATION
Usage

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

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

Selection

Also known as Honeybells, because of their shape, good-quality Tangelo mandarins will be firm to slightly soft, heavy for its size and smooth-skinned with no deep grooves.

Select thin-skinned oranges with smooth, finely-textured skin.

The coloring will be deep orange to almost red.

Avoid

Avoid product with soft spots, dull and faded coloring or rough, grooved or wrinkled skin.

Storage

In general, you don't need to refrigerate citrus if it will be consumed quickly, but it will last longer when refrigerated. Once they reach your preferred level of sweetness, place remaining fruit in the refrigerator to extend the shelf life.

Ripening

As a general rule, citrus will not ripen further after picking. Higher brix (sugar) levels are gained by leaving the fruit on the tree longer, so early season fruit tends to be a bit tart while late season product can be prone to molding due to the highe

  • Nutritional Information
  • 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.

  • 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.

    The word "orange" stems from Arabic and Persian terms for the fruit.

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