Mandelo
[1][2] The mandelo was developed in the 1950s at the UC Citrus Experiment Station, but then escaped into public orchards.[3] This makes it 1/4 King tangor, 1/4 Dancy tangerine, and 1/2 Siamese Sweet Pomelo.[citation needed] The fruit normally has large and vigorous trees,[3][1] but in colder situations they are smaller.[3] Due to its tenderness and high seed content, the mandelo has not achieved great commercial success, but its unique flavor, early and long season, and prolific nature have led to its increasing popularity in backyard orchards in southern California.[6] Besides being good for eating fresh, 'Cocktail' may be used to make marmalade or jam, candied peel, syrup,[3] or in cocktails and smoothies.