Cookbook:Ugli Fruit
| Ugli Fruit | |
|---|---|
| Category | Fruits |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | citrus
The ugli fruit is a type of citrus fruit.
Ugli fruits are named after their appearance which is generally discolored, pot-marked and odd-shaped. However, it gets a bad rap; it really has a very sweet, citrus taste, is peeled easily and is seedless, making it a great snack or addition to salads. The outside is a greenish-yellow color and has a shape that is between an orange and a pear.
Ugli fruits are native to Jamaica and have been propagated in the United States since the 1930s. They are said to combine the best qualities of tangerines, grapefruit and Seville oranges. Ugli fruits have a very thick exterior, so you don't get as much pulp as you might expect from the size.
Storage, Selection and Preparation
[edit | edit source]Choose fruits that are heavy and have no sign of drying at the ends. The fruit should give with slight pressure much like grapefruit. Color is not important when choosing, and pot-marks and small dents are normal. Uglis can be kept at room temperature for about 5 days, or in the refrigerator for up to 2 weeks. Uglis should not be cooked or it will lose flavor.