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Minneola tangelos are large fruits, averaging 7 to 9 centimeters in diameter, and have a round to oblate shape with a pronounced, elongated neck on the stem-end. The rind is thin, glossy, bright red-orange, and has a smooth and lightly pebbled, textured surface, created from many prominent oil glands. The rind is also easily peeled, revealing 10 to 12 segments of orange, soft, and aqueous flesh, and the flesh is either seedless or found with a few cream-colored seeds. Minneola tangelos have a sweet-tart flavor with the tangy, floral acidity of grapefruit mixed with the fragrant, honeyed flavor of tangerines.
Seasons/Availability
Minneola tangelos are available in the winter through early spring.
Current Facts
Minneola tangelos are a part of the Citrus genus and are a hybrid variety belonging to the Rutaceae family. The orange-red fruits were developed in the late 20th century in the United States and are sometimes known as Honeybells, a descriptor given for the fruit’s sweet flavor and bell-like shape. Minneola tangelos were also named after the town of Minneola, Florida, and the name tangelo was developed from a combination of pomelo and tangerine. Despite their primarily seedless nature and favorable, sweet-tart taste, Minneola tangelos are not commercially cultivated on a wide scale and are a challenging variety to find. The fruits are well-known as a flavorful citrus variety that comes into season during the holidays and is often sought after by citrus enthusiasts across the United States.
Nutritional Value
Minneola tangelos are an excellent source of fiber to stimulate the digestive tract and vitamin C to strengthen the immune system. The fruits are also a good source of folate to produce genetic material for the body and contain lower amounts of potassium and calcium.
Applications
Minneola tangelos have a sweet-tart, tangy flavor best suited for raw applications. The fruits can be easily peeled, segmented, and consumed straight, out-of-hand, or they can be stirred into pasta or tossed into green salads. The flesh can also be mixed into fruit salads with other citrus varieties, chopped into salsa, blended into smoothies, cocktails, juices, and other beverages, or pressed into juice and incorporated into salad dressings, sauces, and vinaigrettes. Minneola tangelos can be used as a tart substitute for mandarin oranges and are a favored flavoring for syrups, cakes, cookies, and brownies. The juice can also be frozen into molds and consumed as a healthy popsicle. Minneola tangelos pair well with other fruits, including oranges, grapefruits, mangos, pineapples, and lemons, meats such as poultry, turkey, and beef, seafood, ginger, and herbs such as mint, parsley, and cilantro. Whole, unpeeled Minneola tangelos will keep 4 to 7 days at room temperature and 1 to 2 weeks when stored in the refrigerator.
Ethnic/Cultural Info
Minneola tangelos have become one of the most popular citrus varieties incorporated into American Christmas fruit baskets. Holiday baskets have been given since ancient times worldwide, but in the United States, fruit baskets were heavily marketed by distributors as a sign of platonic friendship and goodwill, used between family, friends, and businesses. The tradition of using tangelos in fruit baskets began in Florida, typically labeled under the Honeybell name, and over time, the baskets expanded in sales to the rest of the United States. Minneola tangelos are in the peak of their season over the winter holiday, and the fruit’s large size and juicy, seedless nature make them a popular alternative to tangerines. Minneola tangelos are also favored in gift baskets as their fresh nature offers a reprieve from the heavy and rich holiday baked goods. Each year, Minneola tangelo fruit baskets quickly sell out due to their limited availability, and citrus enthusiasts seek out the delicate, hand-picked fruits for fresh eating, beverages, salads, desserts, and sauces.
Geography/History
Minneola tangelos were created by the United States Department of Agriculture, also known as the USDA, at their research station in Orlando, Florida, in 1931. The variety was believed to have been a cross between a dancy tangerine and duncan grapefruit and was selected for its thin, easy-to-peel skin, sweet-tart, juicy flesh, and seedless nature. Today Minneola tangelos are found in limited quantities through select growers in Florida, California, and Texas and are sold through specialty grocers across the United States.
Polito Family Farms
11920 Betsworth Rd. Valley Center CA 92082
(760) 749-1636
Minneola tangelos are identifiable by their unique shape, featuring a pronounced, elongated neck at the stem-end. They typically measure 7 to 9 centimeters in diameter. The surface of the bright red-orange rind is smooth with light pebbling, thanks to prominent oil glands. This visually appealing fruit combines tangy, floral grapefruit acidity with the fragrant, honeyed sweetness of tangerines, offering a rich and balanced flavor experience.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
From GARCIA ORGANIC FARMS available at SPECIALTY PRODUCE. Minneola tangelos have a sweet-tart flavor and are versatile in both sweet and savory dishes. They can be eaten raw, added to salads, or used in salsa, smoothies, cocktails, and vinaigrettes. They pair beautifully with fruits like pineapples, meats like turkey, and herbs like mint. Their juice works well for syrups and desserts. Unpeeled, they last 4–7 days at room temperature or up to 2 weeks refrigerated.
Heritage Family Farm
Fallbrook, CA
Minneola tangelos were created by the USDA in 1931 at a research station in Orlando, Florida. A cross between a dancy tangerine and a duncan grapefruit, they were prized for their thin, easy-to-peel skin, juicy sweet-tart flavor, and seedless quality. Today, they are grown in select regions of Florida, California, and Texas and are sold through specialty grocers in limited quantities across the United States.
Garcia Organic Farm
40430 De Luz Murrieta Rd , Fallbrook, CA 92028
View on Instagram
17609086251
Minneola from Garcia Organic Farm. Minneola tangelos are a hybrid variety in the Citrus genus, created in the late 20th century in the United States. Known for their orange-red color, bell-like shape, and sweet-tart flavor, they are called Honeybells. Named after Minneola, Florida, the word "tangelo" stems from pomelo and tangerine. Primarily seedless and sought after during holidays, they are rare since they aren't widely grown commercially.
Heritage Family Farms
350 Skyline Circle Fallbrook, California
760 7418471
Minneola tangelos are a sought-after addition to holiday fruit baskets in the United States, especially under the Honeybell name in Florida. Their peak season aligns with winter holidays, making their seedless, juicy nature ideal for gifting. They're appreciated for their refreshing qualities amid holiday treats, often selling out quickly. These fruits are enjoyed fresh or in beverages, salads, desserts, and sauces.
Kens Top Notch Produce
12 Th St Reedley CA 93654
(213) 760-8121 [email protected]
Minneola tangelos are versatile fruits with a sweet-tart flavor that shines in both raw and culinary applications. They can be eaten on their own, added to salads, smoothies, or salsas, and serve as a tangy substitute for mandarin oranges in desserts or syrups. Their juice can even be frozen into healthy popsicles. Pair them with fruits, meats, seafood, or herbs like mint and cilantro. Unpeeled, they last up to a week at room temperature and up to two weeks in the refrigerator.
Farmers Market Santa Monica
Arizona Ave & 2nd St, Santa Monica, CA 90401
https://www.santamonica.gov/categories/programs/farmers-market
Minneola tangelos are a hybrid citrus variety named after Minneola, Florida, and their name is a blend of "pomelo" and "tangerine." The fruits are celebrated for their sweet-tart flavor, bell-like shape, and primarily seedless nature. Although highly sought after by citrus enthusiasts, they are challenging to find and not widely cultivated commercially in the United States. They come into season during the holidays, adding a festive touch. From GARCIA ORGANIC FARMS available at SPECIALTY PRODUCE.
Valley Center Growers Inc.
Escondido, CA
Minneola tangelos were first created in 1931 by the USDA at their research station in Orlando, Florida. This hybrid citrus is a cross between a dancy tangerine and a duncan grapefruit, known for its easy-to-peel thin skin, juicy sweet-tart flavor, and seedless quality. The fruit is grown in limited quantities by select growers in Florida, California, and Texas, making it a prized find at specialty grocers across the United States. Minneola tangelos were created by the United States Department of Agriculture, also known as the USDA, at their research station in Orlando, Florida, in 1931.
Flying Disc Ranch
Minneola tangelos are known for their distinctive appearance, featuring a round to oblate shape with a pronounced, elongated neck at the stem end. Their bright red-orange rind is thin, glossy, and has a slightly pebbled texture due to prominent oil glands. Inside, the fruit is segmented into 10 to 12 portions of soft, juicy, orange flesh, which can be either seedless or contain a few cream-colored seeds. They offer a tangy, floral acidity similar to grapefruit combined with a honeyed tangerine sweetness.
Minneola tangelos, often marketed under the Honeybell name, are a cherished addition to American Christmas fruit baskets due to their peak winter season and seedless, juicy nature. Originally popularized in Florida, these fruits serve as a refreshing alternative to holiday baked goods. Their inclusion symbolizes goodwill and platonic friendship, continuing a tradition of gift baskets that dates back to ancient times. These sought-after tangelos are hand-picked and sell out quickly each year.
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