Seasonal Varieties

Season: The Pummelo is in season from mid-November through March.

Characteristics:

• Bigger than a large grapefruit and generally round to pear-shaped. Sizes range from 3 to 23, the count indicating the number of fruit packed in a standard sized carton.
• Smooth skin, ranging in color from green to yellow throughout the season. White "albedo" or pulp just beneath the skin is very thick.
• Firm flesh that varies in color from white to deep pink. Pummelos commonly have 16 to 18 segments, compared to most grapefruit that have about 12 segments.
• Flavor similar to grapefruit, but sweeter and less acidic. Juice content is less than a grapefruit.

Storage of Sunkist® Pummelos:

Pummelos can remain at room temperature for a few days, but for longer storage it is best to refrigerate in a large plastic bag and keep stored in the walk-in.

Fresh Pummelo Facts:

The Pummelo, sometimes called the "Chinese grapefruit", is the largest of the citrus fruits. It is considered a delicacy bv many Asian cultures and is especially popular for Chinese New Year. The Chinese believe the delectable Pummelo is a sign of prosperity and good fortune - good things will happen if they eat it. Now the general population is discovering the enjoyment of Pummelos.

Pummelo Nutrition Information:

One-fourth of a Pummelo (152 grams) has 60 calories and provides 130% of the Vitamin C recommended for the day. It is sodium, fat and cholesterol free and is a source of potassium.

~Based on USDA Nutrient Data Base for Standard Reference. May 1990. Weight is for edible portion.

Actual Tangerines are the traditional ones available at Christmas time, sometimes soId with stems and leaves attached. These include the Fairchild and Dancy varieties.

Mandarins have a light orange color, smooth skins, a mild sweet flavor. The Satsuma, Honey and Royal are the three major Mandarin varieties.

Tangelos, are a cross between a Duncan grapefruit and a Dancy tangerine. They are noted for their juiciness and mildly sweet flavor. The Orlando and the Minneola are the popular Tangelo varieties.

Storage of Western-Grown Tangerines:

Tangerines will last at room temperature for a few days. However, for best results place the fruit in the walk-in, in a plastic bag or covered container.

Fresh Tangerine Tips:

Freshly-grated tangerine peel provides an exotic flavor when added to other foods. Because the peel of most varieties is loose, use a lighter pressure when grating. The same goes for extracting the juice.

• When using whole tangerine segments in salads, desserts and other dishes, remove any seeds by snipping the center of the segment and gently squeezing.
• Tangerines make "dipping" fun. Dip segments in chocolate sauce or flavored lowfat yogurt.
• Add tangerine segments to coleslaw or tuna salad for a delicious colorful flavor treat.

The Satsuma is the first mandarin variety of the season available from western groves. It is a favorite during the holiday season and is known for its easy peeling and segmentation. The fruit has a pebbly textured skin, a light orange color with some green, a mild sweet flavor and virtually no seeds. Satsumas are in markets mid-October through December.

The Moro Orange, sometimes called the "blood orange" because of its deep burgundy flesh, has been a favorite in Europe and North Africa for years. The fruit is sometimes referred to by its continental names...Sanguina, Sanguine or Sanguinella.

The fruit was brought to America in the 1930s by Italian and Spanish immigrants, but it is only recently that the blood orange has flourished in western U. S. growing regions. The Moro variety is by far the most popular blood orange variety and it colors and thrives best in California's sunny valleys.

They are characterized by a distinctive flavor, with a hint of raspberry added to the rich orange taste.

The are small to medium sized, resembling Valencia Oranges, with either a smooth or pitted skin.

Skin is thinnish, rather easy to peel or pare, and fruit has few seeds.

Moro Orange Nutrition Information:

No nutritional analysis has been specifically done for blood oranges that has been officially approved by a government agency. At this time the closest values would be those given for a regular orange, which is an excellent source of vitamin C and contains no fat, sodium or cholesterol.

Moro Orange Tips: Moro oranges may be eaten out-of hand, used for their juice, or in cooking. They can he used as you use ordinary oranges, but keep in mind they add a special accent with their unusual flavor and brilliant color.

• Use Moro oranges in any sweet or savory dish that has an affinity for fruit. Salads, salad dressings, sauces, entrees and desserts are enhanced with the Moro's flavor and deep color.
• Add Moro oranges to salsas, relishes and chutneys.
• Served as a breakfast drink or added to mixed drinks, the juice provides a special taste and hue.

Storage of Moro Oranges:

Moro oranges can remain at room temperature for a few days. However, for longer storage place fruit in the covered vegetable container of the refrigerator.

The Minneola is the most important and plentiful tangelo variety grown in the West. The fruit tends to grow large in size, with a deep red-orange exterior and a knob-like formation at the stem end. Minneolas are smooth to slightly pebbled in texture, peel easily and have few if any seeds. They have a delicious tart-sweet flavor and are in the market from mid-December through April.