Commentary by Anna Skinner
What is it?
Tangelos, appearance wise, look like a mix between a clementine and a deformed orange. Although oranges and clementines have nothing to do with the hybrid fruit, the exterior is orange and fits in the palm of your hand, and has a small knob on the top. Tangelos are a mix between a pomelo – also known as a grapefruit – and a tangerine. According to purdue.edu, the first cross between the two fruits was made in 1897.
How to eat it:
Similar to a clementine or orange, the tangelo must be peeled before consumption. Personally, I thought the fruit was easier to peel than others in the citrus family because of the deformed-looking knob at the top of the fruit. I grasped the knob and peeled the flesh to reveal the juicy fruit.
What does it taste like?
Depending on ripeness, the tangelo can taste sour like a grapefruit or sweet like a tangerine. The riper ones are sweeter, and I thought they were juicier than a clementine.
Where to buy:
Tangelos aren’t too foreign, and are often available at many local grocers. I purchased mine at Westfield’s relatively new Fresh Thyme, 3400 E 146th St., for a discounted price of 88 cents per pound. What a deal! The fruit was gone in less than a week, and I have kept my eyes open for more sales.
