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In this recipe you’ll use a special variety of citrus. The bright, reddish orange tangelo is a cross between a grapefruit and a tangerine. It has all the sweet juiciness and easy-to-peel convenience of a tangerine with the heft and slight tartness of a grapefruit. They were first farmed in 1931 in Florida. It’s the perfect complement for the classic Asian flavors of this dish.