UGLI® Fruit? What’s That?

This past week has been a medium one for me. The Auxiliary is having their annual spring drawing, so, in addition to working a couple of afternoons in the gift shop, I also worked Friday afternoon helping sell tickets. We have some awesome prizes this year, including a Grand Prize of outdoor furniture and a fire pit, a 1st prize of a smaller fire pit with chairs, a 2nd prize of a $300.00 live oak tree, a “date night” gift certificate, and last but by no means least, a basket filled with cup towels, potholders, cooking utensils and an Auxiliary Cookbook. Our drawing date will coincide with the Annual Tom Tom festival the first week of June.
The coming week will be a busy one, as I have a couple of appointments, in the middle of the week and the list just seems to keep growing. To start my week, my sister invited me over for lunch and we had a great time eating and visiting, and now it’s time to get to work!
UGLI® Fruit is one that goes under several different names. Jamaican tangelo is only one of about half a dozen that were listed.
Jamaican tangelo is a natural cross between an orange and a grapefruit. (One source had it being a hybridization between an orange and a tangerine). However, I’m basing this on the orange and grapefruit hybridization. The Jamaican tangelo first appeared nears Brown’s Town Jamaica and that is where it is mostly grown today. The UGLI® Fruit was first discovered growing in 1917, and after much budding, grafting, etc., was first exported to Canada and England in 1934, came to the United States in 1942.
(The name UGLI® is a registered trademark of Cabel Hall Citrus Limited who distributes this fruit, and the word itself is a take-off of the word ugly). It refers to the fact that his citrus family fruit is not particularly appealing to look at. The rind is a rough surface, greenish yellow that peels easily, the ones I saw in the store was light yellow, but looked as if it had some type of dark stain rubbed on it, that made it look totally unappealing and dirty. I touched one to see and that was the actual color. The flesh is yellow/orange in color and is separated into segments, just as are oranges, tangerines, lemons and other citrus fruits. According to the information I found the taste is sweet, like that of the tangerine but with a hint of the bitterness of the grapefruit.
Parts of this article are from Wikipedia; the free Encyclopedia and other parts are from typing UGLI fruit into my computers search program. The stories are interesting and vary greatly. There were no recipes in any of the articles, so, I just found a couple that can be made and set out for snacks at Easter. The first is “Puppy Chow”, I’ve never met a child and just a few grown-ups who don’t like it! The first time I tasted it, was at Bunco in Devine and I think Sherry Davis was the lady who was hostess that night.
Puppy Chow
(aka Kibbles & Bits)
1 cup butter or margarine
1½ cups peanut butter (crunchy or regular)
12-oz package chocolate or butterscotch chips
1 box Crispix cereal (or Rice Chex, Corn Chex or mixture of both)
1 box (1-lb) powdered sugar
Melt butter or margarine, peanut butter and chocolate chips together. Place cereal in a large mixing bowl and pour melted ixture over it. Stir and toss to coat thoroughly. Let stand for 5 or 19 minutes, then place in a large plastic bag, add the powdered sugar and shake and mix until well coated.
Almond Bark Cookies
24 oz almond bark
2 cups dry roasted, unsalted, peanuts
2 cups pretzels (short straight ones)
2 cups (peanut butter flavor, Capt’n Crunch Cereal
2 cups Rice Krispies
2 cups miniature marshmallows (optional, but very good)
Place almond bark in a very large Pyrex bowl and microwave 2 or 3 minutes, stir and put back for 2 minutes longer. Have all other ingredients mixed together in a large container. When almond bark is melted, dump the other ingredients into it and stir until well coated and then drop by spoonfuls on to foil. You can substitute chocolate bark and use pecans instead of peanuts for another delicious cookie.