Tangelos, a cross between grapefruit and tangerine trees, were reported in California and Florida as far back as the 1890s. These large, sweet fruits with attractive red-orange skins grow in the warm-winter regions across the West, Southwest, South and Southeast.
Tangelos are the size of an adult fist, have a tangerine taste, and are juicy at the expense of flesh. They generally have loose skin and are easier to peel than oranges, readily distinguished from them by a characteristic “nipple” at the stem and are noted for its juiciness, mild and sweet flavour.
Tangelo is a great source of flavonoids, potassium, folic acid and vitamin C. Tangelos are also a great source of dietary fiber and are low in both saturated and unsaturated fat.
Regular consumption of foods rich in vitamin C helps the body develop resistance against infections and scavenges harmful, pro-inflammatory free radicals. Vitamin C also helps to prevent respiratory problems such as asthma and lung cancer.
Vitamin C has been shown to lower blood pressure, and therefore lessen the probability of hypertension. A diet with a high intake of the nutrients and compounds provided by tangelos may help decrease the risk of several serious medical conditions.
While tangelos are good for you raw or cooked, they will retain more of their vitamin content if they are consumed raw. Dietary fiber content in tangelos, also help to prevent or relieve from constipation. Dietary fiber also helps in lowering the risk of diabetes and heart diseases.
The average tangelo has just 70 calories. It also has two grams of fiber and high water content. This makes people feel more satisfied after they eat tangelos. The fruit is a great way to satisfy your sweet tooth and lose weight at the same time.
Tangelos are in season in Australia between July and October. To pick the best tangelos, select the fruits that are soft and heavy for their size, and have a smooth skin. The fruit should have a dark orange, almost red colour. Avoid tangelos with dull colours or rough, bumpy skin.