Peel to Pith: How to Use Every Part of a Tangelo

Just like their citrus brethren, every part of a tangelo has a unique culinary use that can help you minimize waste and maximize taste in your kitchen. Follow along to learn why the crafty chef doesn’t need to let any of their delicious fruit go to waste. Trust us, your wallet and customers will both thank you.


Where would we be without the humble citrus peel? Similar to oranges and lemons, tangelo peels are an excellent garnish in various cocktails and desserts, but they can also be made into a delicious treat through candying. Boiling the peels in simple syrup extracts their natural bitterness while simultaneously softening them up. Once the peels are fully dry, you’ll be left with a unique, sugary snack that can be enjoyed by eaters of all ages. 


While we’d never discourage you from eating a tangelo out of hand, the little fruit can be added to a ton of dishes throughout the day. Saladsoatmeal, and even cake can all benefit from the wonderful sweet/tart balance of tangelos. If you want to take things to the next level, be sure to use the fruit as both an ingredient and garnish!


Just like OJ, there aren’t really any “wrong” ways to use tangelo juice. The fruit has a seriously high juice output, so you can get a lot of product with a limited supply of tangelos. Tangelo juice has more tartness than orange juice, but this is actually an advantage; substituting tangelo juice into mimosaspopsicles, or orange-based marinades creates a unique spin on everyday dishes while retaining their classic flavor.

  • Pro Tip: Check out some tangelo twists on classic orange dishes here.


Most varieties of tangelos are virtually seedless, so it’s unlikely that you’ll come across a fruit that has a surplus of seeds, but if you do, consider infusing them into water. This will bring an added dose of antioxidants and flavor.