If tangelos were called honeybells in New Zealand - as they are elsewhere - I bet they wouldn't lie on the side of the road as they do near my place.
They're the most underrated citrus, possibly because they don't have very dense flesh, but they make absolutely the best
juice in the world. The tangelo is a hybrid of a tangerine and either a pomelo or a grapefruit. They usually have quite loose skin and are easier to peel than oranges. At this time of the year, the trees are laden so when you're sick of drinking tangelo juice, make it into a syrup (see recipe) and pour over cake.
Tangelo Syrup
1 cup sugar
Grated rind of one tangelo
2/3 cup tangelo juice (3-4 tangelos)
1/3 cup of water
1 tsp crushed ginger
Put everything in a saucepan and stir slowly to dissolve sugar before the syrup reaches the boil. Boil for three minutes without stirring. Pour the hot syrup over a cake (recipe of your choice). Allow juice to soak into the cake and serve with whipped cream, creme fraiche or Greek yoghurt.
