Tangelos are a very juicy, slightly tart citrus. Easy
peeling makes them great to snack on!
and Tangelo Salsa
1 tablespoon vegetable oil
1 small red onion, finely chopped
1 small jalapeno pepper, seeded and finely chopped
2 tangelos, peeled, segmented, seeded and cut in pieces
1 kiwi fruit, peeled and diced
1 tablespoon lime juice
fresh tangerine leaves, optional
In 2 quart saucepan, heat oil over medium heat. Add onion and jalapeno
pepper and saute until translucent, about 2 minutes. Remove from heat. Stir
tangelos, kiwi fruit and lime juice into onion mixture. Spoon salsa into
small serving bowl. Cover and refrigerate until cold about 1 hour. Just
before serving, line serving plate with citrus leaves, if desired. Spoon
salsa over leaves and serve. Makes 2 cups.
4 3/4 cups all-purpose flour, plus more for surface
1 tablespoon baking powder
3/4 teaspoon baking soda
2 teaspoons coarse salt
1/2 cup plus 2 tablespoons granulated sugar
8 1/2 ounces (2 sticks plus 1 tablespoon) cold unsalted butter, cut into
1 1/4 cups buttermilk
1 tablespoon finely grated Minneola tangelo zest
6 medium Minneola tangelos, peeled, segmented, seeded, and chopped
Heavy cream, for brushing
Fine sanding sugar, for sprinkling
1.Preheat oven to 400 degrees. Line 3 rimmed baking sheets with parchment.
Whisk flour, baking powder, baking soda, salt, and granulated sugar in a
bowl. Cut in butter with a pastry cutter until mixture resembles coarse
crumbs. Add buttermilk, zest, and chopped tangelos, stirring just until
dough comes together (some butter should be visible).
2.Turn dough out onto a floured surface, and knead a few times to bring
together. Gently pat it into a 6-by-15-inch rectangle, 1 inch thick. Using a
paring knife, cut dough into 20 triangles (3 inches each). Flip each
triangle over onto a baking sheet, spacing each 2 inches apart. Cover, and
refrigerate until cold and firm, at least 2 hours (or overnight). Brush tops
with cream, then sprinkle with sanding sugar.
3.Bake scones until tops are golden brown, 22 to 25 minutes. (If bottoms are
browning too quickly, place another baking sheet underneath the first.)
Transfer scones to a wire rack, and let cool slightly. Serve warm.
Makes 20 scones
from Seasonal Fruit Desserts by Deborah Madison
This electric orange pudding is great for someone who’s longing for dessert
but trying to say no. Tangelos are big and juicy with a decidedly round and
sparkly flavor, but any tangerine type citrus at its sweet prime will be a
good bet. A mixture of citrus-grapefruits, tangerines, blood oranges a bit
of lime is also intriguing, a kid of tutti-frutti.
I heaping teaspoon finely grated tangerine, tangelo or other citrus zest
1 tablespoon sugar
3 tablespoon cornstarch
2 cups fresh tangelo juice from 10-12 tangelos or mixed citrus juice
Tiny pinch of salt
1 tablespoon unsalted butter
1 teaspoon yuzu juice or 1 tablespoon orange flower water
Stevia, orange blossom honey or agave nectar to taste
Smash the tangerine zest with the sugar to moisten the sugar with the fruits
aromatic oils. Transfer to a 1 quart saucepan along with the cornstarch,
juice and salt. Stir to dissolve the cornstarch. Turn on the heat; bring the
mixture to a boil and cook, stirring until the juice has thickened, after
just a few minutes. Cook for 1 minute more, then turn of the heat and whisk
in the butter and yuzu or orange flower water. Taste and if extra sweetener
is needed add a few drops of stevia, orange blossom honey or agave nectar.
Divide among juice glasses or Champagne glasses. Refrigerate until set,
about 2 hours. If you are not counting calories too carefully this pudding
is great with a dollop; of whipped cream.