Aug 31, 2012


I am excited to report that our tangelo tree is loaded again with a bounty of ripening fruit. What amazes me about this tree is that it was planted by the previous homeowner in a three foot patch of ground between a cinderblock wall and a concrete slab, yet almost every year, we get bags and bags of this lovely juicy fruit. I'm sure this tree was planted about forty or fifty years ago and it looks so craggy, as if it has had to fight hard to exist.

Last "season," we had fruit for about 16 months! Almost none of it was wasted.

I've made sorbet, cake, margaritas, and even tangelocello. We have given away bags and bags of these, and when I take them to work and leave them out, they quickly disappear.

You just have to be really careful when you are eating one because they are so juicy and have a tendency to spray your clothes.

Peeling them has been like playing seed lottery. Some are completely seed free, and some are loaded with seeds. What's up with that?

One day, as I passed through our family room, I looked outside and noticed these tangelos all lined up like little children waiting outside their classroom and I just had to take this picture.

Recently I stumbled upon Aparna's blog My Diverse Kitchen. Along with great recipes, she also provides photography lessons, especially food photography. She also hosts a monthly exercise in food photography. This month's exercise is "Feature Just One Ingredient."  Hop on over there to see beautiful photos of food.

This photo of just one ingredient was taken with a 60mm f/2.8 macro lens at aperture 3.5, shutterspeed .0125s, and ISO 320.

1 comment:

  1. I had never heard of Tangelos before... I was just gonna assume it to be a variety of Oranges but curiosity got the better of me and I had to google it and I was surprised :)

    I hopped over from the photography exercise that I missed... I must say the picture does justice to the gorgeous tangelos.


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