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Inventory, 21 lbs : 0
This item was last sold on : 07/13/18
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Minneolas are around three to three and a half inches in diameter. They are round, but have a large, pronounced neck at the stem end. The rind is red-orange, mostly smooth, and easy to peel since it is relatively thin. The flesh is orange and has few seeds, although some fruits have many seeds. The ten to twelve segments inside contain flesh that is both sweet and tart, and juicy and rich in flavor.
Minneola tangelo season is from fall into early spring.
Minneolas are one of the most popular varieties of tangelo, particularly in the gift fruit industry, because of their attractiveness and delicious flavor. While tangelos are thought to have first occurred in the wild as a cross between a pummelo and a mandarin orange, commercially produced tangelos sometimes have other parentage; the Minneola is a case in point, since it is a hybrid of Duncan grapefruit and Dancy tangerine. Minneola tangelos are also sometimes called Honeybells.
A medium tangelo has only 47 calories, but plenty of Vitamin C, calcium, folate, and potassium.
Minneola tangelos are perhaps best enjoyed fresh out-of-hand. The fruit segments easily come apart, making Minneolas an excellent snack choice. Tangelos can also be substituted for recipes with oranges, or grapefruits or lemons since they are somewhat tart. Try them baked into desserts, juiced into vinaigrettes, added to salads, or accompanying fish or chicken. Fresh tangelo juice is also delicious. The best Minneola tangelos are heavy for their size, are a deep red-orange, and have unblemished skin. Take care not to bruise them, since tangelos tend to be more delicate than other citrus. Once home, they keep for just a few days at room temperature, but up to two weeks in the refrigerator.
Tangelos have mostly been an unknown fruit in the United States, but are growing in popularity especially as gift fruits. Their increasing fame is attributed to their similarity to the flavor of the more well known tangerine, along with their larger size and lack of seeds.
Tangelos, like other citrus, probably first grew in southeastern Asia many thousands of years ago. More recently, the first commercial crosses are attributed to two horticulturalists in Florida and California in 1897 and 1898. More recently, the first commercial crosses are attributed to two horticulturalists in Florida and California in 1897 and 1898. The Minneola specifically was bred and released to the public in 1931 by the U.S. Department of Agricultural Horticultural Research Station in Orlando, Florida. They are named after a nearby Florida town called Minneola.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Minneola Tangelos. One is easiest, three is harder.
|Stronger Together||Baked Coconut Shrimp with Tangelo Salsa|
|The Gardeners Eden||Fresh Squeezed Minneola Mimosa|
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