The Minneola is an extraordinarily juicy fruit with a distinct and attractive taste. It can be prone to acidity, depending on the growing regions, but is of excellent quality for those who like a touch of tartness to balance the flavour. Minneolas from Peru seem to be less acidic than most, but the harvest timing is also important as the fruit can be visually mature before the internal quality had properly developed. It is usually seedless and is very easy to peel, and feels quite soft of touch when mature. The shape is round with a distinctive neck, and the peel is finely pebbled, almost smooth. It has an attractive deep orange-red colouration.
Origin: The Minneola is a tangelo rather than an orange, so does not strictly belong in the orange category, indeed, if it weren’t for it’s shape it would more readily classify as a mandarin. Being a tangelo, it is the result of a cross between a grapefruit (Duncan) and a mandarin (Dancy tangerine), originally produced by Swingle, Robinson and Savage at the UDSA, Florida, 1931.
Grown in: Minneolas adapt well to a wide range of climates and can cope with the hot conditions of the sub-tropics as well as the cooler Mediterranean climates. This is a mid-season fruit.
Source countries for European markets:
August to early October: from Peru, South Africa
Late November to February: from Israel, Turkey