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 Seasonal VarietiesPUMMELO | TANGERINES | SATSUMA MANDARIN | HONEY MANDARIN | ROYAL MANDARIN MORO | MINNEOLA TANGELO | ORLANDO TANGELO PUMMELOSeason: The Pummelo is in season from mid-November through March. Characteristics:
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. TANGERINES 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.
 SATSUMA MANDARINThe 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. HONEY MANDARIN The Honey mandarin, available from the west in late January through April, is very aromatic with a distinctive rich flavor. The fruit is thin skinned with a glossy texture, and is slightly flat in shape with no neck. It is very juicy, peels and segments easily, and has many seeds. ROYAL MANDARINRoyal mandarins, sometimes referred to as Temple Oranges, are available mid-January through February. They resemble an orange, with a rounder shape, and are one of the larger sized speciality fruits. The fruit has a red-orange color, a slightly rough skin and few seeds. It is easy-to-peel with a spicy tart sweet flavor. MORO 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.
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.  MINNEOLA TANGELOThe 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.  ORLANDO TANGELOAn Orlando is flat-round in shape and rather large in size. The fruit has a slightly pebbled texture, good interior and exterior color, few seeds and a tight fitting peel. They are available November through January. |
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