The tangelo is a lively, sweet/tart citrus fruit. Created by crossing the grapefruit and the mandarin, the resulting fruit is very juicy, easy to peel and deep orange in colour. They can be eaten fresh or cooked as part of a sweet or savoury dish. They have a dual seasonality, being available from January to March, then again from May to October.
Choose tangelos that have a deep orange colour and are heavy for their size. Look for skin that is free from scars, blemishes, soft spots or mould. Tangelos will keep well in the crisper section of the fridge for one to two weeks, or in a cool, dark place for three to five days.
Serving Suggestion: Caramel Tangelos are a fast and easy dessert worthy of guests. Peel and section four tangelos. Melt two teaspoons butter in a small saucepan and add one cup caster sugar. Stir until the sugar dissolves. Cook on medium-high heat until the sugar caramelises. Immediately remove from the heat and stir in the tangelo sections. Allow to cool and garnish with lemon zest and fresh mint.
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