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In season early spring: Tangelos

In season early spring: Tangelos

The tangelo — a tangerine and grapefruit hybrid — is relatively new to New Zealand having only been introduced in the 1950s.

It most closely resembles an orange but it can be distinguished by a small bump or ‘neck’ at one end. Tangelos are easy to peel and especially juicy making them a tasty on-the-go snack.


Look for firm, fragrant fruit without blemishes.


Tangelos can be stored at room temperature but they will keep longer in the fridge.


Tangelos are a good source of vitamin C, helpful for a strong immune system.


Tangelos are a perfect sweet treat for kids’ lunches: just cut in segments and pop in the lunchbox for a simple snack.

  • Dress a warm roasted vegetable salad with a mixture of the juice and zest of a tangelo, liquid honey and low-fat plain yoghurt then sprinkle with pumpkin seeds.
  • Try a vitamin-packed green smoothie: blend spinach, banana and pear and sweeten with tangelo. Using whole segments rather than just the juice will give the added benefit of fibre.
  • Accompany chicken or pork with a fresh, zesty couscous side dish. Stir the juice of a tangelo, ginger and a little lime through cooked couscous and top with slivered almonds and tangelo segments.
  • Make spicy tangelo marmalade to serve with freshly baked scones or pikelets.

Did you know? Tangelos are also known as honeybell fruit.

First published: Sep 2013

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