Tangelo

A tangelo is a citrus hybrid, usually bred from a tangerine or mandarin and a grapefruit or pomelo. It is often larger and juicier than a tangerine, with a tangy-sweet flavour.

Choose one that feels heavy for its size and smells fragrant at the stem end. The skin may be slightly loose or have a green patch; colour alone does not tell you whether it is ripe.

Score the skin lightly from top to bottom with a knife, then peel it away with your fingers if it does not come off easily. Pull the fruit into segments and remove any pips as you eat.

Add the segments to a winter salad with fennel, or squeeze the juice into a dressing for roasted carrots. The zest and juice also work well in a sponge-cake glaze.

Keep whole tangelos in the fridge’s fruit drawer, where they should keep for around two weeks. Bring one to room temperature before eating for a fuller aroma.

Yes. Use orange in the same amount in a salad, cake or dressing; for a closer tangy flavour, add a little lemon juice.

An orange has slightly more: 2.3 g of fibre per 100 g, compared with 2 g in a tangelo.