Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Inventory, 23 ct : 1.02
This item was last sold on : 02/14/17
Ugli™ fruit, is wrapped in a rough, puffy, slightly loose-fitting greenish-yellow to orange fragrant skin. Ranging in size from an overgrown navel orange to a hefty grapefruit, the nearly seedless pinkish-orange or sunshiny yellow-orange pulp contains tender large juice sacs that offer a soft fleshiness. The fruit is similar to a grapefruit with one important distinction: It is sweet, unlike the grapefruit and does not have a tart after taste. The older the fruit looks on the outside, the sweeter it is on the inside. Its acid-sweet, zesty, pungent flavor is somewhat reminiscent to that of an orange. Some fans say it tastes more like a mandarin with faint overtones of pineapple or honey.
Ugli™ fruit is available from Jamaica on a limited basis typically winter through spring and is best adapted to tropical climates. This unique fruit is available from Florida in early summer.
Ugli™ fruit, botanically known as Citrus reticulate X paradise, was named and trademarked in 1934 when an importer of the fruit specifically ordered "...more of that ugly fruit...". Ugli™ fruit, pronounced OO-gli, is a natural tangelo hybrid between a grapefruit, seville orange and a tangerine. The original Ugli™ fruit importer has used improved scions to create the version of the fruit we know today. Ugli™ fruit is also sold under the moniker Uniq fruit.
A good source of vitamin C, Ugli™ fruit is high in fiber.
Despite its thick skin, this odd looking fruit is easy to peel. Cut fruit holds an abundant amount of wonderful juice. Possibly addicting, sprinkle halves lightly with sugar and let sit for a minute or two. Scoop out fruit with a serrated spoon. Mix sections in fruit and vegetable salads. To enhance flavor, pair with avocado and, remarkably, sweet onions will bring out its best flavor. Bitter herbs and leaves also love to be near this fruit such as chicory and radicchio. Grapes, bananas and strawberries enjoy its company, too. Great in compotes or gelatin molds. Use grated rind as flavoring. Candy the peel for a sweet snack. Refrigerate only if fruit is not to be used within a couple of days. Refrigerated fruit keeps about three weeks.
Ugli™ fruit was discovered growing wild in 1924 by a gentleman named F.G. Sharp at Trout Hall, near Brown’s Town in Jamaica. Ugli™ fruit was developed commercially by the same family which discovered the original tree and was originally marketed as The Exotic Tangelo from Jamaica™. Today, the Ugli™ fruit is grown and exported from Jamaica and Florida.
Recipes that include Ugli™ Fruit. One is easiest, three is harder.
|Mele Cotte||Ugli Fruit and Lump Crabmeat Ravigote|
|Cooking By The Seat of My Pants||Lamb Chops with Rosemary, Ugli Fruit and Rice|
|We Are Never Full||Fresh Anchovy, Avocado & Ugli Fruit Tapa|
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