Minneola Tangelo Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Citrus x tangelo
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!
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 product with soft spots, dull and faded coloring or rough, grooved or wrinkled skin.
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.
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
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.
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.
Use greens such as Swiss Chard as you would cooked spinach or use as a garnish. Good-quality chard will have bright-green or red leaves (depending on (...)
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