Pronunciation: [tan-JEHL-oh]

A juicy, sweetly tart citrus fruit with few seeds that takes its name from the fact that it's a cross between the tangerine and the pomelo. There are many hybrids of this loose-skinned fruit, ranging in size from that of a tiny orange to that of a small grapefruit. The skins, which can be rough to smooth, range in color from yellow-orange to deep orange. The most common variety of tangelo available in the United States is the Minneola, which is easily recognized by its nipple-shaped stem end. Tangelos are in season from November through March. See also orange.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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