"Fruit is definitely on the maintenance diet. It's on the lifestyle diet."

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Orangelo

An Orangelo fruit is round to pear-shaped which is similar to the size of grapefruit. It skin is brilliant yellow and easy to peel. The inner edible part is mostly 9-13 segments, non-bitter, pulpy yellow orange in color, having tender walls with a mild flavor of both orange and grapefruit and hardly acid.



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Orangelo history:

Scientific Name:Citrullus lanatus

An orangelo is a hybrid citrus fruit, a cross between a grapefruit and an orange.

Chironja Orangelo
The trees are grown on coffee plantations in the Puerto Rican highlands. Rootstock trials led to the growth of the hybrid fruit commonly known as the "Chironja". Chironja Orangelo fruits are eaten in the same manner as grapefruit but sweeter and brighter in color than grapefruit. The fruits are easier to peel.

This hybrid fruit was noticed by Carlos G. Moscoso, Fruit Specialist in Horticulture, Agricultural Extension Service, at the University of Puerto Rico. He saw a tree with large and bright-yellow fruits in contrast to the normal orange and grapefruit trees. Chironja Orangelo yield makes it popular with Puerto Rican growers. It became the more demanded fruit on Puerto Rican markets since it is more colorful than the grapefruit.

Nutritional facts of orangelo fruit:
NutrientQuantity per 100g
Protein1.3g
Lipid0.3g
Carbohydrate15.5g
Water82.3g
Ash0.6g
Dietary fiber4.5g
Calcium0.00007g
Iron0g
Magnesium0.000014g
Phosphorus0.000022g

Carotenoids of orangelo fruit:
Carotenoid μg g-1 FW
Orangelo
Phytoene5.4 (1.2)
PhytoflueneTraces
Carotene4.6 (0.5)
Pro-lycopene8.2 (2.5)
Lycopene0
β Carotene0.2 (0.1)
In general, the carotenoid of Orangelo fruit is similar to that of tomato.

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