Country of Origin - Israel Average Weight - 360 Grams per fruit Introduction The Alizza Fruit is a delicious hybrid between the pomelo and the mandarin. It's often referred to as the 'citrus queen', due to its fragrant aroma and bright, tangy flavour. The ultimate citrus Queen, The ALIZZA FruitTM combines the grandeur of a succulent grapefruit woven with the sweet joy of the juicy tangerine. Its fragrant perfume is its crowning glory – zesty tropical, sweet – bringing a smile to your face, the perfect breakfast fruit to start your day. Its fragrant perfume is its crowning glory – zesty tropical, sweet – bringing a smile to your face, the perfect breakfast fruit to start your day. The ALIZZA FruitTM is seedless, easy to peel, bursting with the highest-juice content giving it ultimate versatility. Peel and serve segments as a refreshing, zesty snack. Juice the fruit for a tangy drink to have with breakfast. Sliced in half it can be served with a dollop of yoghurt, a drizzle of honey, a sprinkle of pomegranate seeds. Sliced it can be added to top off your favourite granola breakfast. History The Alizza Fruit originated in Israel. It was developed as a hybrid of the pomelo and the mandarin at the Volcani Institute. It was named after Aliza Vardi – a breeder regarded as the 'woman behind the citrus revolution', and as the 'savour of Israel's citrus industry'. She developed many different citrus fruits, including the Orri Mandarin and, of course, the Alizza Fruit. Regions The Alizza Fruit was originally cultivated in Israel, but nowadays can be found growing in several countries, including Spain and South Africa. Flavours & Texture Alizza Fruit has a delightful flavour that combines the juicy, sharp grapefruit with the sweet tangerine. It provides the ultimate citrus taste, with a zingy, refreshing sweetness and a fragrant aroma. It's texture is extremely watery and juicy. Preparation Begin by washing the fruit and slicing it into rounds or wedges. Nutritional Value Calories per 100 g 34 Fat 0.1 Carbohydrates 6.9 Fibre 1.3 Protein 0.8
