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Sometimes called Honeybells, Tangelos are a hybrid of a grapefruit and a tangerine, combing the sweetness of one and the refreshing tartness of the other. Tangelos are perhaps best enjoyed fresh out-of-hand; but try them baked into desserts, juiced into vinaigrettes, added to salads, or as an accompaniment to fish or chicken. Fresh tangelo juice is also delicious. Take care not to bruise these, since tangelos tend to be more delicate than other citrus.
Vicki and Vince Bernard travelled up and down the coast of Southern California tasting fruit at different groves. They bought the grove with the sweetest fruit and began farming in 1979. They believe that the rich soil and seaweed fertilizer they use contributes to the flavor and sweetness of the citrus they grow. They manage their trees without the use of synthetic pesticides, preferring to release beneficial insects instead: parasitic wasps, lady beetles and lace wings. They grow a wonderful variety of citrus from minneola tangelos to marsh white grapefruits.
Keep on the counter for up to 3 days or in the refrigerator for up to two weeks.