A tangelo is a cross between the grapefruit and the mandarin. The resulting citrus fruit is very juicy, easy to peel and quite sweet, with an underlying acidity. Usually about the size of an orange, with a thinner neck at the top, the tangelo has deep orange coloured skin that is quite thin. Available between January and March, and again between May and October, tangelos can be used anywhere you would normally use mandarins or oranges. They’re delicious juiced, used in salads, or cooked in sweet and savoury dishes.
To Buy
Look for deep-orange coloured tangelos. They should feel relatively heavy for their size, with no discoloured or wrinkled patches on their skin.
To Store
Store tangelos at room temperature, out of direct sunlight, for3 to 5 days. Alternatively, store in the fridge for 1 to 2 weeks.
To Prepare
Simply peel away the skin and enjoy. If using tangelos in salads or cooking, separate segments first.
Like all citrus fruit, tangelos are an excellent source of vitamin C. This vitamin works in the body to help heal wounds, as well as helping to maintain a healthy immune system.
| Quantity per serve (125g) | Quantity per 100g | |
|---|---|---|
| Energy | 203kJ | 162kJ |
| Protein | 0.8g | 0.6g |
| Fat, total | 0.1g | 0.1g |
| -saturated | 0.0g | 0.0g |
| Carbohydrate | 9.8g | 7.8g |
| -sugars | 9.8g | 7.8g |
| Dietary fibre, total | 2.5g | 2.0g |
| Sodium | 5mg | 4mg |
| Vitamin A equivalent | 73mcg | 58mcg |
| Vitamin C | 35mg | 28mg |
| Potassium | 175mg | 140mg |
QUANTITIES STATED ABOVE ARE AVERAGES ONLY
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