First tangelos were grown in 1897 in the United States in the territory of the greenhouses of the Department of agriculture. Currently, tangelos for export are grown in Florida, Israel, and Turkey. On the basis of the tangelos were displayed several varieties: Mineola, seminal, clementines, Orlando, ugli, Thornton and Alamein.
Tangelo – a citrus sweet fruit that was bred by artificial hybridization. and grapefruit. The ripe fruit has a bright orange color. The size of tangelos can be a ripe orange or a grapefruit. Usually ass tangelos are a bit stretched in relation to the overall round shape. Inside the fruit is juicy sweet and sour pulp is yellow or orange in color with a small amount of seed.
The rind is thin enough and while cleaning can be easily removed.
When choosing tangelos should be paid to several criteria of fruit quality:
- the rind should be bright, no different colors of stains and plaque;
- the fruit should not be visible alteration of the skin, easy to push, seats and cracks;
- the weight of the fruit shall conform to the dimensions, excessive ease can indicate the beginning of the process of drying pulp.
Store tangelos are best in the refrigerator in the Department for fruit, but not more than two weeks. At room temperature the maximum freshness of the fruit keeps for 2-3 days. If tangelos cut, that the flesh is not dried, the fruit should be wrapped up with cling film and place in the refrigerator.
Useful properties of tangelos
Tangelos because of their belonging to the family of citrus fruits is not a bit inferior to them in the content of vitamins (C, E, A, B9, B12), minerals (potassium, magnesium, phosphorus) and organic acids.
During the period of lack of nutrients or when manifestations of beriberi are very useful freshly squeezed tangelo juice (1 piece), grapefruit (0,5 units) and lemon (0,5 units). Consuming this drink in the morning to get a boost of vitamins for the day that will give energy, strength and vigor. This mixture is especially useful for pregnant women during severe toxemia, and before the outbreak of catarrhal diseases.
The high potassium content of tangelos helps reduce blood pressure, so it is especially useful fruit for people suffering from hypertension. Substances tangelos, and grapefruit contribute to the breakdown and removal of bad cholesterol from the body thereby cleaning the arteries from fatty plaques and ridding extra pounds. The essential oil extracted from peel tangelos while cleaning, stimulate appetite, secretion of gastric juice and the pulp when used, improves the work gastrointestinal tract.
Tangelos are widely used in cooking, most often it can be found in recipes of American and European cuisine. It is prepared jams, preserves, marmalades. White streaks cleaned from the pulp is used to prepare fruit salads, salads with seafood, and is also used as a Supplement to cold desserts and as a filling for pastries. Peel tangelos due to the rich aroma of dried and added to tea blends.
On an industrial scale from the rind of get essential oil, which is used for the production of shampoos, scrubs, Soaps, shower gels and other cosmetic products.
Tangelos, due to relatively high acidity is not recommended for people with chronic diseases of the gastrointestinal tract accompanied by high acidity, as well as in the period of acute gastritis and ulcers.
The presence of a large amount of sugar in fruit making it unfit for consumption by patients of diabetes. Tangelos do not eat for people prone to allergies, especially to citrus.
Tangelo-citrus fruit is a fruit that was bred by artificial hybridization of tangerine and grapefruit. The ripe fruit has a bright orange color. The size of The tanzhelo can be either a ripe orange or grapefruit. Usually the ass was slightly stretched relative to the general round form. Inside the fruit is a juicy sweet and sour pulp of yellow or orange color with a small amount of pits. The rind is thin enough and can be easily removed during cleaning.
For the first time the tanzhelo was grown in 1897 in the USA on the territory of the hothouses of the Department of Agriculture. Currently, the daisy for export is grown in Florida, Israel, Turkey. On the basis of tanzhelo several varieties were derived: minela, simenol, clementine, orlando, agli, tornton and alemoen.
How to choose
When choosing a tanzhelo, you should look at several criteria for the quality of the fetus:
- The peel should be bright, without a different color of stains and plaque;
- On the fruit, there should be no damage to the peel, easily punctured places and cracks;
- The weight of the fruit should correspond to the size, excessive lightness may indicate the beginning of the drying process of pulp.
How to store
Keep the tanzhelo best in the refrigerator in the department for fruit, but no more than two weeks. At room temperature, the fruit remains fresh for at least 2-3 days. If tanzhelo cut, then to the flesh is not dried, the fruit should be wrapped with food film and placed in the refrigerator.
Composition and availability of nutrients
Tangelo is not inferior to them in the content of vitamins (C, E, A, B9, B12), minerals (potassium, magnesium, phosphorus) and organic acids because of their belonging to the citrus family.
Useful and medicinal properties
In the period of shortage of nutrients or with manifestations of avitaminosis, freshly squeezed juice tanjelo (1 pc. ), Grapefruit (0. 5 pcs. ) And lemon (0. 5 pcs) are very useful. Using this drink in the morning you can get a charge of vitamins for the whole day, which will give energy, strength and vivacity. This mixture is especially useful for pregnant women in the period of severe toxicosis and on the eve of epidemics of colds.
The high content of potassium in tanzhelo helps to lower blood pressure, so the fruit is particularly useful for people suffering from hypertension. Substances like, like grapefruit, contribute to the cleavage and removal of bad cholesterol from the body, thereby clearing the blood vessels from fatty plaques and eliminating excess kilograms. Essential oils extracted from the skin of tanzhelo during its cleaning, stimulate appetite, secretion of gastric juice, and the flesh itself improves the work of the gastrointestinal tract when used.
Use in Cooking
Tangelo is widely used in cooking, especially often it can be found in recipes of American and European cuisines. From it prepare jams, jams, confitures. Purified from white veins, flesh is used to make fruit and berry salads, salads with seafood, and also used as a supplement to cold desserts and as a filling for baking. The skin of the tan was dried because of the rich aroma and added to the tea blends.
In cosmetology
On an industrial scale, the essential oil is obtained from the peel, which is used for the production of shampoos, scrubs, soaps, shower gels and other cosmetic products.
Dangerous properties of Tanhelo
Tanzhelo because of the enough high acidity is not recommended for people with chronic gastrointestinal diseases accompanied by high acidity, as well as during an exacerbation of gastritis and ulcers.
The presence of a large amount of sugar in the fruit makes it unsuitable for use by people with diabetes. Tangelo should not eat people prone to allergies, especially citrus.
