Tangelo
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  • A hybrid of a mandarin and a grapefruit.
  • Thin skin which peels more readily than grapefruit.
  • Fine textured flesh, very juicy.
  • Sweet flavour.
  • Range from the size of a standard sweet orange to the size of a grapefruit.
  • Are usually necked at the base.

The characteristics of this hybrid vary from those which most closely resemble mandarins to those which resemble grapefruits. They can be grown wherever grapefruits are grown successfully. The trees are large, more cold tolerant than the grapefruit, but are not quite as hardy as the mandarin.

Tangelo require fertile soil, good irrigation and adequate nutrition as well as cross pollination. Like grapefruit, tangelo develop their best flavour under hot arid conditions.

Tangelos are a deliberate or accidental hybrid of any mandarin orange and the grapefruit or pummelo. The first known crosses were made by Dr Walter T. Swingle in Florida 1897. They are so unlike any other citrus fruit that they have been set aside in a class by themselves designated citrus X tangelo.

Botanical Name: Citrus paradisi x Citrus reiculata (Rutaceae)

Health Benefits

Tangelos are an excellent source of vitamin C, a good source of dietary fibre, and contain some vitamin A and folic acid.

100g of Tangelo yields the following:

  • Calories – 47
  • Total Carbs – 4% of DV
  • Protein – 0.94g
  • Dietary Fibre – 10% of DV
  • Vitamin A – 4% of DV
  • Vitamin C – 89% of DV
  • Calcium – 4% of DV
  • Iron – 1% of DV

*Percent Daily Values are based on a 2000 calorie diet.

Selecting tips

Select tangelos with good colour, reasonably firm skins, heavy for their size to indicate good juice content, and free from blemishes.

Enjoy as a fresh fruit, juice for a refreshing beverage or use segments in salads. Effective as a garnish for gateauxs and pavlovas, use juice as a basis for marinades and sauces or try in a variety of Chinese dishes with chicken, duck and beef.

Storage: Store in the refrigerator crisper for a short time.

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