Chocolate-Dipped Tangelos

DSC01784Last week we received a shipment of tangelos—a citrus fruit that is a cross between a tangerine and grapefruit—as part of a “fruit of the month club” a friend gifted us nearly a year ago. It’s a wonderful surprise to receive a box of fresh fruit at the peak of ripeness once a month. And it’s always something different—mangoes, pears, cherries, peaches, you name it.

I think this was my first time trying a tangelo. They’re about the size of a fist, much easier to peel than an orange, and very juicy, with a sweet, complex flavor.

I always like how the monthly fruit shipments include a card with tips for storage and serving. One of this month’s tips was to dip peeled sections of tangelos in melted dark chocolate, sprinkle with coarse sugar and chill until firm. While I’ve always loved baking with fruit, I also enjoy using fruit in a way that lets it take center stage. Kind of like Pears with Pomegranate & Goat Cheese or the pineapple dessert I made this past weekend. It doesn’t take much effort to make fruit a beautiful, healthy and memorable dessert.



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