In season early spring: Tangelos
The tangelo — a tangerine and grapefruit hybrid — is relatively new to New Zealand having only been introduced in the 1950s.
It most closely resembles an orange but it can be distinguished by a small bump or ‘neck’ at one end. Tangelos are easy to peel and especially juicy making them a tasty on-the-go snack.
Look for firm, fragrant fruit without blemishes.
Tangelos can be stored at room temperature but they will keep longer in the fridge.
Tangelos are a good source of vitamin C, helpful for a strong immune system.
Tangelos are a perfect sweet treat for kids’ lunches: just cut in segments and pop in the lunchbox for a simple snack.
- Dress a warm roasted vegetable salad with a mixture of the juice and zest of a tangelo, liquid honey and low-fat plain yoghurt then sprinkle with pumpkin seeds.
- Try a vitamin-packed green smoothie: blend spinach, banana and pear and sweeten with tangelo. Using whole segments rather than just the juice will give the added benefit of fibre.
- Accompany chicken or pork with a fresh, zesty couscous side dish. Stir the juice of a tangelo, ginger and a little lime through cooked couscous and top with slivered almonds and tangelo segments.
- Make spicy tangelo marmalade to serve with freshly baked scones or pikelets.
Did you know? Tangelos are also known as honeybell fruit.