A tangelo tree produces a popular hybrid citrus fruit known for its sweet flavor. The name “tangelo” is a blend of “tangerine” and “pomelo,” hinting at the fruit’s genetic background. Tangelos are typically larger than mandarins, offering juicy, aromatic flesh with sweetness and tartness. The fruit is a favorite for eating fresh because its rind is generally loose and easy to peel. The bright orange to reddish-orange fruit often features a distinctive bell-like or necked shape at the stem end, helping distinguish it from other citrus varieties. The trees are vigorous growers, providing an attractive, evergreen presence in warmer climates.
Genetic Heritage and Classification
The tangelo is botanically classified as Citrus × tangelo, identifying it as an interspecific hybrid within the citrus genus. It is not a naturally occurring species but the result of crossing two distinct types of citrus fruit. Specifically, it is a cross between a mandarin orange (Citrus reticulata), which includes tangerines, and either a pomelo (Citrus maxima) or a grapefruit (Citrus paradisi).
This parentage combines the easy-to-peel rind and sweetness of the mandarin with the larger size and juiciness of the pomelo or grapefruit. The first tangelo hybrids were developed in the United States in the early 20th century. The specific parents used determine the characteristics of the resulting cultivar, leading to a range of flavors and forms.
The well-known ‘Minneola’ tangelo, often called the Honeybell, originated from a cross between a ‘Duncan’ grapefruit and a ‘Dancy’ tangerine, resulting in a nearly seedless and juicy fruit. Conversely, the ‘Orlando’ tangelo, created from a similar cross, results in a flatter, rounder shape without the characteristic bell-neck of the Minneola. Seed count can vary significantly, often increasing when the tree is cross-pollinated with other citrus varieties planted nearby.
Distinct Physical Characteristics
The tangelo tree is an evergreen that exhibits a rounded crown with arching branches. Standard trees can reach heights between 15 and 25 feet, though semi-dwarf varieties are common for home gardens. The foliage consists of dense, glossy green, tear-drop shaped leaves that remain on the tree year-round.
In spring, the tree produces small, white flowers that are intensely fragrant, a common trait among citrus blossoms. The fruit itself is the most distinguishing feature, typically measuring three to four inches in diameter with a bright reddish-orange rind.
While the fruit’s skin is moderately thin and easy to remove, it can sometimes have a slightly pebbled texture. A characteristic of popular varieties like the ‘Minneola’ is the presence of a pronounced neck or nipple at the stem end, which gives the fruit its recognizable bell-shape. This feature is not present on all tangelo cultivars, such as the ‘Orlando’.
Basic Cultivation Requirements
Tangelo trees thrive in USDA Hardiness Zones 9 through 11, as they are sensitive to cold temperatures. They require full sun, needing six to eight hours of direct sunlight daily. Protection from cold winds and frost is important, as temperatures below 20°F (-7°C) can damage the tree.
The soil must be well-draining; tangelos, like all citrus trees, cannot tolerate standing water, which leads to root rot. A slightly acidic to neutral soil pH is preferred, and incorporating organic matter improves soil quality and drainage. During the growing season, especially spring and summer, regular and deep watering is necessary to establish the root system and ensure juicy fruit.
Planting is best done in the spring after the danger of frost has passed. Applying a citrus-specific fertilizer in spring and throughout the summer growing period is recommended. For growers in colder zones, tangelos can be successfully grown in large containers and moved indoors during the winter months.