Tangelos are a spring fruit, in season from September to December.
They’re a hybrid fruit, occurring both deliberately and naturally. They’re usually a cross between a tangerine and a pomelo which give it its portmanteau name. Other variations also exist, such as mandarin and grapefruit, but they will still be classed as tangelos.
They’re a tart, juicy citrus and can be a great substitute for the more common mandarins in salads or desserts.
95% of Aotearoa’s tangelos are grown in the Gisborne Tairāwhiti region.
Like all citrus, tangelos are best stored at room temperature.
With the warmer weather appearing, it’s time to start getting back into salads and this spring salad is a perfect place to start. It’s great to have as a main with your choice of protein or as part of a bigger meal as a side.
Baby Spinach or kale leaves, washed and dried
2 Tangelos - 1 ½ cut into pieces, the other half juiced for the dressing
2-3 Radishes, thinly sliced
100g Feta, broken into small pieces
Herbs such as dill or flat parsley
50g Walnut pieces or sunflower seeds
1tsp Curry Powder
1 Tbsp Maple syrup or honey
1 Clove Garlic - crushed
1 Tbs Olive oil
Tangelo juice from half fruit (as above)
1 tsp red wine vinegar
1 tsp wholegrain mustard
Salt and pepper
Start with your crunchy topping. Mix the curry powder, salt, and maple syrup together then add your nuts or seeds. Stir so that the nuts are lightly coated in the maple syrup mixture. Spread on a baking tray and toast in the oven at 180°C for 5-10 minutes. The time will depend on the size of the pieces and you’ll want to keep a close eye on them as they can burn quickly.
While the nuts are roasting arrange salad ingredients in a bowl.
To prepare the dressing, add all ingredients to a bowl and whisk until combined and pour over the salad. If it's a little tart, you can add 1tsp of maple syrup or honey here too.
Remove the nuts from the oven, and sprinkle them on top of the salad. Enjoy!