Tangelo

As a result of crossing the fruits of tangerine and pomelo, a hybrid was obtained - tangelo, whose rather weighty fruits are covered with a glossy skin of a rich orange shade. Tangelo, which are confused with tangerine, is appreciated for its mild sweet taste and insignificant seed content.

More tangelo fruits are currently grown by American Florida farmers - two varieties of this fruit are especially popular there - Minneola and Orlando. Interestingly, according to a number of scientists, tangelo grew in the wild thirty centuries ago in the territory of modern Thailand and China. In their opinion, tangelo is the result of purely random natural selection.

Mature juicy tangelo fruits are characterized by a fairly high concentration of flavonoids, the content of which is also characteristic of other citrus fruits, for example, the same tangerines. It has been established that these substances have anti-inflammatory properties - protecting blood vessels from damage, they are able to reduce the risk of cancer, asthma, cardiovascular diseases and age-related neurological disorders.

In addition, tangelo is considered an excellent source of folic acid, riboflavin, vitamin A and B6, thiamine, niacin, pantothenic acid, calcium, potassium and magnesium. This wonderful fruit is truly rich in vitamin C - the ubiquitous ascorbic acid so essential for the prevention and treatment of colds, throat infections, bronchitis, and many other diseases affecting the lower and upper airways.

Antioxidants contained in tangelo fruits are able to prevent damage caused by free radicals, slow down aging processes, increase immunity, reduce the risk of cancer and viral infections. And due to the presence of calcium, this citrus fruit helps strengthen bone tissue in the human body.

Due to the large amount of dietary fiber, the consumption of tangelo fruits is indicated for dietary nutrition. It is not for nothing that this fruit is considered to be a good companion of weight loss - it not only contributes to the saturation of the body with a minimum of calories, but also clears the intestines of poisons, and also saves from the likely failures of the digestive system.

To increase the amount of vitamin C that can be obtained with tangelo, it is recommended to consume it within three to four days from the moment of purchase and at the same time store it in the refrigerator. This makes it possible to reduce contact with air, thereby avoiding oxidative processes.

And the juicy fragrant wedges of sweet tangelo are good not only in fruit salads - they are great for making fresh juice and morning snacks. Just try to choose fruits that have a smooth skin of dark orange, almost red. Place dull specimens with uneven rough peels to the side.