SCIENTIFIC NAME

Citrus x tangelo

CLASSIFICATION

Fruit

SEASON

June, July, August, September, October

About

A tangelo is a cross between a tangerine (very similar to a mandarin) and a pomelo (like a large grapefruit).

They look like a medium sized orange with a thin neck at the stem, and can be eaten and used exactly like an orange, but have a slightly sweeter taste. The most popular tangelo grown in Australia is called a Minneloa Tangelo, but other varieties do exist.

Tangelos take the sweetness of a mandarin and the juiciness of an orange to give a unique citrus experience.

Tangelos are grown in WA and the rest of Australia and are in season between June and October.

Look for deep orange coloured fruit that is reasonably heavy for its size, the skin is often slightly pebbly in appearance which is a characteristic of the fruit.

Tangelos can be stored at room temperature for about a week and up to two weeks in the fridge.

Look for deep orange coloured fruit that is reasonably heavy for its size, the skin is often slightly pebbly in appearance which is a characteristic of the fruit.

Tangelos can be stored at room temperature for about a week and up to two weeks in the fridge.

Look for deep orange coloured fruit that is reasonably heavy for its size, the skin is often slightly pebbly in appearance which is a characteristic of the fruit.

Tangelos can be stored at room temperature for about a week and up to two weeks in the fridge.

TANGELO
Nutrient Value per 100 g
Proximates
Energy, including dietary fibre 172 kJ
Moisture 85.9 g
Protein 0.6 g
Nitrogen 0.1 g
Fat 0.1 g
Ash 0.4 g
Dietary fibre 2 g
Fructose 1 g
Glucose 1.7 g
Sucrose 5.1 g
Total sugars 7.8 g
Starch 0 g
Available carbohydrate, without sugar alcohols 7.8 g
Available carbohydrate, with sugar alcohols 7.8 g
Organic Acids
Malic acid 0.3 g
Citric acid 1.4 g
Minerals
Calcium (Ca) 22 mg
Iron (Fe) 0.3 mg
Magnesium (Mg) 10 mg
Potassium (K) 140 mg
Sodium (Na) 4 mg
Zinc (Zn) 0.3 mg
Vitamins
Thiamin (B1) 0.05 mg
Riboflavin (B2) 0.03 mg
Niacin (B3) 0.3 mg
Niacin Equivalents 0.4 mg
Folate, natural 10 mg
total folates 10 ug
Alpha carotene 10 ug
Beta carotene 290 ug
Beta carotene equivalents 295 ug
Xanthorhyl 1050 ug
Retinol equivalents 49 ug
Vitamin C 28 mg

Source: NUTTAB 2010(Food Standards Australia New Zealand) Wills, R.B.H., Lim, J.S.K. and Greenfield, H. (1986) Composition of Australian foods. 31. Tropical and sub-tropical fruit. Food Technology in Australia 38(3):118-123.