Jamaican tangelo

Jamaican Tangelo

Jamaican tangelo on a tree

The Jamaican tangelo, also known as the ugli fruit, is a citrus fruit that originated in Jamaica. It is a natural hybrid, believed to be a cross between a grapefruit (Citrus × paradisi), an orange (Citrus × sinensis), and a tangerine (Citrus reticulata). The fruit is known for its distinctive appearance and unique flavor, which combines the tartness of grapefruit with the sweetness of tangerine.

Description

The Jamaican tangelo is characterized by its rough, wrinkled skin, which is typically greenish-yellow to orange in color. The skin is relatively thick but easy to peel, revealing a juicy, segmented interior. The flesh of the fruit is orange and has a sweet-tart flavor that is less bitter than grapefruit. The fruit is usually larger than a tangerine but smaller than a grapefruit.

Sections of Jamaican tangelo

Cultivation

Jamaican tangelos are primarily grown in Jamaica, where the climate is ideal for citrus cultivation. The trees thrive in well-drained soil and require a warm, sunny environment. The fruit is typically harvested from late winter to early spring. Due to its unique flavor and appearance, the Jamaican tangelo is often exported to various countries, where it is marketed as a specialty fruit.

Uses

The Jamaican tangelo can be eaten fresh, like other citrus fruits. It is often used in fruit salads, desserts, and as a garnish. The juice of the fruit is also popular and can be used in beverages, cocktails, and culinary dishes. The zest of the Jamaican tangelo is aromatic and can be used to add flavor to baked goods and savory dishes.

Nutritional Value

Jamaican tangelos are a good source of vitamin C, fiber, and other essential nutrients. They are low in calories and contain antioxidants that are beneficial for health. Consuming Jamaican tangelos can support the immune system, improve digestion, and contribute to overall well-being.

Whole Jamaican tangelo

Related Pages

• Citrus
• Grapefruit
• Tangerine
• Orange (fruit)