Have you ever had the opportunity to bite into a mouth watering HONEYBELL?

They aren’t available until Mid January.  It takes a few weeks of chilly evenings for them to sweeten up and then they are only available for a few short weeks.

Let me tell you why they are so yummy and we wait all year just to bite into them.

Honeybell oranges are not actually oranges.  They are a cross between the Duncan grapefruit and the Dancy tangerine.  Both the Duncan grapefruit and the Dancy tangerine are full of seeds but the Honeybell typically is seedless.

They typically have the bell shape (which is where their nickname came from)–they are actually called a Mineola Tangelo.

There can be variations in the color, shape and taste and even sometimes the seeds.

Yes they are typically seedless but if a honeybee lands on a blossom right after visiting a seeded blossom then you will get a few seeds.

Honeybells have to be picked with clippers (due to their thin skins)–because of the care and their limited season–the price is a little higher…

BUT

it is worth the price

people wait all year in anticipation–to eat this unique and delicious orange/tangelo.

It is so juicy you must eat it over the sink (or you could use a bib).

Be sure to grab plenty of napkins.

The honeybell is considered the juiciest of all the orange-type citrus. It resembles the naval orange.

The deep-orange fruit has a crown or dome at the blossom end, a somewhat pebbly skin and is nearly free of the white stringy stuff and seeds that can be found inside most other oranges.

Citrus lovers fawn over the honeybell’s incredible amount of juice and its unmatched sweetness.

Simply pick one up in your hand and you can feel how much juice is packed inside.

It’s the cream of the crop.

If you are looking for something yummy to make withe your Honeybell oranges-try these Homemade Orange Rolls.