15 Jul Tangelo

Tangelo

In our organic co-op we have been getting the most delicious Tangelos.
Very high in vitamin C which is super handy at this time of the year when everyone immunes are vulnerable and there is so much flu going around. They also have Calcium, vitamin A and iron along with vitamin B6, magnesium and folate.
Scientists are still studying them, but they are believed to have antiviral, anti-inflammatory, antioxidant, and anti-carcinogenic properties.
Tangelos that have anti-cancer properties called terpenes. Which can be found in the peel as well. It has been said that they can be used for gallstone treatment and reducing tumour sizes.
They can be eaten raw, juices and added to dishes as you would oranges but be careful of the time you add them as they may break down a little faster than oranges and made into marmalades/jams. The rind/zest has health benefits too which can be added to salads and other meals for extra flavour.
They are in season at the moment so should be easily picked up at fruit retailers. I would love to know how everyone else used them.

Recipe Tangelo Tahini Dressing

Ingredients
• 100 ml tangelo juice (approx. 1–2 tangelos)
• 1 small garlic clove
• 3 Tbsp tahini
• ¼ tsp salt
• freshly ground black pepper
• 2 Tbsp extra virgin olive oil
• 1 Tbsp chives finely sliced
Instructions
Place all the ingredients except oil and chives into a jug (for mixing with a stick blender) or into a regular blender. Blend until smooth. Next, slowly add the oil, blending at the same time. The dressing should thicken slightly. Stir through the chives.