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Roasted Tangelo Compote


This recipe will become your new best friend. It is so incredibly easy, uses ingredients you probably already have on hand and is addictive!

Serve it with fish, or it would be equally amazing slathered over roasted vegetables, or with chicken or BBQ’d pork.

It has the ability to elevate your dish to another level.

Roasted Tangelo Compote

Ingredients

2 tangelos from twisted citrus
¼ cup runny honey
Generous pinch of salt
2 tablespoons olive oil
1 tablespoon water

Preheat oven to 180 fan bake

Place the tangelos on a lined baking tray and bake in the oven until soft. Around 40 mins

Cool a little and place in a blender.

Add the remaining ingredients and blend.

Taste and add more salt if needed. If it is too thick add a little more water and blend again.

Serve.

Easy to peel, tangy-sweet, juicy and bursting with flavour, Seminole tangelos were introduced to New Zealand in the 1950s and 95% of the country’s crop is grown right here in Gisborne.

Tangelos are the inspired result of crossing a mandarin with a grapefruit and are an excellent source of vitamin C. At their best straight out of their skins, they also make fantastic juice and can be used in preserves, desserts and baking.

Our tangelos store well at room temperature out of direct sunlight for a week, but will last much longer in the fridge where their vitamin content is undiminished.

Available from September until December.

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