Add juicy tangelos to your shopping list for August.
Tangelos are a hybrid of a mandarin and a grapefruit. They have thin skin that peels more easily than grapefruit, with a slightly more tart (though still sweet) flavour than mandarins. They’re very juicy, traditionally even juicer than an orange, with few seeds. Tangelos are identifiable by their small ‘neck’. In Australia, the main variety is the tangelo minneola.
Select tangelos that feel heavy for their size with reasonably firm skins that are free from blemishes.
Store tangelos in the fridge, or at room temperature for up to 2 weeks.
Simply peel and eat on their own for a tasty snack. You can use tangelos wherever you would use oranges or mandarins. Try them in juices, salads, or as a garnish for pavlovas or cakes. The juice can be used as a basis for marinades and sauces, or in a variety of Asian-style dishes with chicken, duck and beef. Just remember to remove the seeds before using tangelos in cooking!
3 ways with tangelos
Chop the flesh of one tangelo into chunks and add to any basic muffin or pikelet mixture along with wet ingredients. Top muffins or pikelets with tangelo zest to serve.
Make a tangy salad dressing by combining tangelo juice and zest with apple cider vinegar, grated ginger and a little chilli. Serve over rocket or Asian salad greens, sliced capsicum, bean sprouts, toasted cashews and peeled, deveined and cooked prawns.
Try this yummy tangelo trifle: Divide 8 sponge finger biscuits between 4 x 1 cup-capacity ramekins. Combine 2 tablespoons warmed berry jam of your choice with 1 1/2 cups fresh blueberries or raspberries. For each dish, drizzle one tablespoon freshly-squeezed tangelo juice over sponge biscuits layer, then add 1/4 of the berry mix, then top each with 1/3 cup low-fat natural yoghurt. Sprinkle each with a handful more berries and a little tangelo zest. Chill trifles for at least 30 minutes before serving.