Here are just a few of the reasons why we love Minneola Tangelos: • Deliciously large fruit • Rich, tart flavor • Juicy with relatively few, if any seeds • Thin, easy-to-peel, slightly pebbly-feeling skin • Easy to separate into segments • Deep orange peel 2–4 Minneolas = 1 cup of juice
Botanically classified as Citrus × tangelo, Minneola is the most widely grown Tangelo and is distinctive slightly bell shaped with a protruding nose at the stem-end neck. Many medical professionals recommend that patients taking cholesterol-lowering statin drugs not consume grapefruit due to compounds in grapefruit that can interact with the drugs. However, a Journal of Food Science study found that tangelos and tangerines, which also contain grapefruit parentage, do not have the same drug-interactive compounds.
STORING FRUIT: We defer to the experts at the University of California Davis when we recommend storing all of our fruit at room temperature (around 70 degrees fahrenheit) because refrigerator temperatures (usually 38-42 degrees) can damage them and/or prevent them from ripening to their best flavor and texture. Place produce in an open bowl or on a countertop out of direct sunlight to prevent produce from becoming too warm. Once cut or prepared, all fruits should be refrigerated promptly. Obviously, use all fruits and herbs within a few days since longer storage can result in loss of freshness and flavor.