Tangelo

Contents

Description

Tangelo is a sweet citrus fruit that was bred by artificial hybridization of tangerine and grapefruit. The ripe fruit has a bright orange color. Tangelo can be the size of a ripe orange or grapefruit. Usually the “ass” of the tangel is slightly elongated in relation to the overall round shape.

Inside the fruit is a juicy sweet and sour flesh of yellow or orange color with a small number of stones. The skin is quite thin and easy to remove when cleaned.

Tangelo was first grown in 1897 in the United States in the greenhouses of the Department of Agriculture. It is currently grown for export in Florida, Israel and Turkey. Several varieties were bred on the basis of tangelo: mineola, simenol, clementine, orlando, agli, thornton and alemoen.

Origin story of Tangelo

Tangelo

The homeland of the tangelo hybrid is Jamaica, where a seedling of this citrus was discovered by farmers in 1914. Fruits have gained popularity, they were appreciated for their taste and tonic effect.

The local population began to use fruit puree with the addition of brown sugar or honey to treat colds. In the confectionery industry, the pulp was used to make ice cream, soufflé. Slices of tangelo were added to dishes, and marmalade was made from juice and peel.

Tangelo

There is information that the tangelo hybrid was obtained in 1897 by Walter Tennyson Swingle in the Department of Agriculture. The hybrid trees were distinguished by high frost resistance and other parameters, which were allocated to a separate class.

The US Horticultural Research Station purchased exotic seedlings, for which optimal conditions for growth and development were selected for 15 years. In 1939, fruit trees were cultivated in Texas, Arizona, California, and in 1940 they were grown in households

The fruits of tangelo agli began to be exported outside the country. The states of Florida and California remain the main producers, where trees grow on plantations and in private gardens. Commercial growers have focused on making the fruit of the mandarin-grapefruit hybrid uniform in size with an attractive coloration. However, in the process of improvement, the original aroma was lost, which was donated for the sake of appearance.

Composition and caloric content

  • Nutritional value in 100 grams:
  • Proteins, 0.8 gr
  • Jury, 0.2 g
  • Carbohydrates, 6.2 g
  • Ash, 0.5 gr
  • Water, 87.5 g
  • Caloric content, 36 kCal

Tangelo due to its belonging to the citrus family is not inferior to them in the content of vitamins (C, E, A, B9, B12), minerals (potassium, magnesium, phosphorus) and organic acids.

Useful and medicinal properties

Tangelo

In the period of lack of nutrients or in the manifestations of beriberi very useful freshly squeezed juice of tangelo (1 pc.), Grapefruit (0.5 pc.) And lemon (0.5 pc.). Drinking this drink in the morning can get a charge of vitamins for the whole day, which will add energy, strength and vitality. This mixture is especially useful for pregnant women during severe toxicosis and on the eve of epidemics of colds.

The high content of potassium in the fruit helps to lower blood pressure, so the fruit is especially useful for people suffering from hypertension. The substances of tangelo, like grapefruit, help to break down and remove bad cholesterol from the body, thereby clearing blood vessels of fat plaques and getting rid of extra pounds.

The essential oils released from its skin during cleansing stimulate the appetite, the secretion of gastric juice, and the pulp itself when used improves the functioning of the gastrointestinal tract.

Dangerous properties of tangelo

Tangel due to the high acidity is not recommended for people with chronic diseases of the gastrointestinal tract, which are accompanied by high acidity, especially during exacerbations of gastritis and ulcers.

 

The presence of large amounts of sugar in the fruit makes it unfit for consumption by diabetics. It should not be eaten by people prone to allergies, especially citrus.

How to choose Tangelo

When choosing a tangelo should pay attention to several criteria of fruit quality: the skin should be bright, without various spots and plaque; the fruit should not be visible skin damage, depressions and cracks; the weight of the fruit should be commensurate with the size, excessive lightness may indicate the onset of the drying process of the pulp.

How to store

Tangelo

It is best to store an exotic fruit in the refrigerator in the fruit department, but not more than two weeks. At room temperature, the fruit retains maximum freshness for 2-3 days. If the tangerine is cut, the fruit should be wrapped in cling film and placed in the refrigerator to prevent the flesh from drying out.

 

Tangelo Use in cooking

Tangelo is widely used in cooking, especially often it can be found in recipes of American and European cuisines. It is used to make jams, preserves and jams. Peeled pulp is used for fruit and berry salads, seafood salads, as well as as an addition to cold desserts and as a filling for baking. The skin due to the rich aroma is dried and added to tea mixtures.

In cosmetology

On an industrial scale, the skin produces an essential oil that is used to make shampoos, scrubs, soaps, shower gels and other cosmetics.

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