At least they have here on Waiheke. Yep, new season tangelos are a joy. There’s no denying they are sharp. Phew. They can bring on a sweat. But that juice is dynamite added to cooked dishes at the last minute. In my books there is nothing worse than an insipid orange when what you want is a whack of orangey-fresh citrus flavour. Think Spanish chicken dishes with red pepper and garlic, finished with a good splattering of sharp orange juice. Think pork cutlets deglazed with aromatic white wine and a tangy splash of orange juice. And prawns with garlic, orange zest, crushed coriander seeds and a squirt or two of orange juice. Mmmm. That juice has some power with its acid, its fruitiness, its oily orangey skin. And that skin! Sizzle it, grill it, dry it, pulverise it, just use it because it is packed with flavour.
As for sugary Fanta-like oranges … Nah! Give me a tangy tangelo any day. A little freshly pressed juice to start each day will clear the cobwebs away (most likely, also the doctor). Don’t overdo it, just a half, then, when they get sweeter, go the whole monty and have a whole squeezed orange to yourself every morning. It’s a treat.