I eat tangelos at such peak edibility that I eat three for dinner without missing other foods for even a moment. They unpeel all-in-one. They are the seeded kind—two embedded per whole tangelo. First, I chewed naively before I realized the crunchy intrusion. Then I did it right—rubbed my thumb and forefinger across the skin on either side at the same time, identified the impregnated ones, removed their bean through juicy, inevitable pockets of space.
This is best because the seeds are bitter and distracting and the tangelo is otherwise absolutely delightful.