May 28, 2010

Ugli Fruit

The ugli fruit is a mix between a grape fruit and an orange or a tangerine and has been grown in Jamaica since the 1930s. As the name implies, the ugli fruit, with its uneven surface and green-yellowish color, does not have an attractive appearance. Although its surface can be discolored, dented, and unevenly shaped, one should not be fooled by these characteristics. The ugli fruit is a very tasty fruit with a tangy sweet flavor. It serves well as an appetizer, or in a salad, or as a dessert. However, the availability in the stores is limited and one can only enjoy the fruit between December and April. In addition, due to its limited supply, the fruit is expensive. The fruit is fairly large in size, 4 to 6 inches; however smaller fruits are more flavorful. Ugli fruits can be stored at room temperature for 5 days or in the refrigerator for 2 weeks. It is not advised to cook the fruit, since this will decrease its flavor. Like other citrus fruits, the ugli fruit is rich in vitamin C.

Nutrition information for 1 fruit (5 oz): calories: 36, carbohydrates: 8 g, protein: 1 g, fat: 0 g, cholesterol: 0 mg, sodium: 0 mg, fiber: 2 g

May 21, 2010


Consider, now, the citrus family. There are lemons, limes, grapefruits, oranges, tangerines, and clementines, to name a few of the most common members of the family. Clearly, over centuries these different fruits have adapted to respond to different natural elements. The tangelo, however, is an interesting member of the citrus family. It is, in fact, a hybrid of two plants. Tangelos are believed to have originated ins Southeast Asia some 3,000 years ago. They are a lovely hybrid of the tangerine (also known as the mandarin orange) and the grapefruit (closely related to the pomelo).

A tangelo looks much like an orange except for the fact that it is not perfectly round. Rather, a tangelo has a more oblong shape. In terms of size, a tangelo is between a tangerine and a grapefruit. In general, a tangelo is the size of a medium to large orange. This member of the citrus family is known for the juice that it provides. A ripe tangelo is filled with much more juice than pulp. In terms of flavor, a tangelo tastes much like a tangerine.

Although hybrid fruits and new breeds of fruits are often borne from Mother Nature and Father Time, it is possible for human intervention to create new fruits. In order to ensure bountiful harvests of enjoyable food, governments sometimes step in and use science to engineer food-bearing plants. The United States Department of Agriculture has worked to produce specific breeds of tangelos that yield bountiful harvests and provide enjoyable flavors. There are now different kinds of tangelos just as there are different types of apples. The two main “breeds” of tangelos are the Minneola tangelo, which was created in 1931, and the Orlando tangelo, which was created in 1911. Each of these “breeds” is the hybrid of one specific type of tangerine and one specific type of grapefruit. Thus, the tangelos that you will find in the grocery store today are products of both a natural occurrence and scientific intervention.

May 14, 2010


An orangelo is a hybrid citrus fruit believed to have originated in Puerto Rico. The fruit, a cross between a grapefruit and an orange, had spontaneously appeared in the shade-providing trees grown on coffee plantations in the Puerto Rican highlands. In 1956, Carlos G. Moscoso, from the Horticulture, Agricultural Extension Service, of the University of Puerto Rico noticed trees that grew fruits that were larger and a brighter yellow than those of the other trees on the plantations. Rootstock trials led to the development of the hybrid commonly known as the "Chironja". Chironja orangelos are often eaten in the same manner as grapefruit (cut in half and eaten with a spoon), but are sweeter and brighter in color than grapefruit, as well as being easier to peel.

Energy per 100g:

* 262 kJ (1640000000000000000 MeV )

USDA Equivalent:

* 09205

Also known as:

* Oranges, raw, with peel

Nutrient Quantity per 100g

May 8, 2010


How important it is to eat fresh fruits and vegetable part of our daily diets. Not only do I look forward to sharing this information with you. I look forward to making an impact on your health in the near future. Please feel free to share these daily health bites.

Clementines, or Citrus Clementina, are oblate, medium-sized citrus fruits. The exterior is a deep orange colour with a smooth, glossy appearance.

Like tangerines, they are easy to peel, but they lack the seeds.

Clementines are a cross-bred variety of a mandarin (Citrus Deliciosa) and a sweet orange (Citrus Sinensis).


The traditional story says that clementines were discovered by Father Clement Rodier in the garden of his orphanage in Misserghin, Algeria. We don’t know for sure whether he has made the cross-breeding intentionally or not, but as he was at the origin of the discovery, the new fruit was named after him. This dates back to the early 20th century.

Cultivation and Production

Clementines, which we find in our markets and supermarkets, are mainly produced in the Mediterranean region (Spain, Morocco, Tunisia). However, at a global level, the largest producer of clementines is China with about 50% of the world production and 11 millions tons (figure comprises the production of clementines, mandarins and tangerines).

Nutritional Value and Health Benefits

Clementines, as all citrus fruits, are rich in Vitamin C and therefore can be eaten to tackle tiredness. They also contain a large quantity of minerals, such as potassium and calcium, as well as pro vitamin A.