Tangerine
The name tangerine comes from Tangier, Morocco, the port from which the first tangerines were shipped to Europe in the 1800s.
It is generally accepted that the tangerine is a cross between the
mandarin and the bitter orange. Today, the tangerine is primarily
cultivated in the Southern United States.
Tangerines are slightly smaller than oranges. Their skin is darker than mandarins but it peels away just as easily.
The different varieties and their properties
Tangerines are slightly smaller than oranges. Their skin is darker than mandarins but it peels away just as easily.
The different varieties and their properties
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Dancy tangerine
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Orange flesh, pebbly skin that peels off easily.
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Honey tangerine
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Very sweet flesh and seedless. Available from January to
May.
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Kinnow tangerine
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Orange flesh, many seeds. Delicately sweet and slightly
acid.
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- Tangerines can replace oranges in many recipes.
- The honey tangerine is delicious when served as juice.
- Tangerine segments can be used in stuffings when cooking poultry.
- Enhance carrot or squash soup by adding some tangerine juice and zest.
Tangerines are available year-round at METRO supermarkets.
Like mandarins, tangerines supply the most vitamin A of all citrus
fruits. Vitamin A stimulates the immune system and plays a role in
the prevention of certain cancers.
The tangerine provides almost as much folic acid and potassium as an orange. It is also a source of vitamin C.
The tangerine provides almost as much folic acid and potassium as an orange. It is also a source of vitamin C.
Store the tangerine in a cool (not cold) place. Cold will damage the fruit. If the tangerines are placed in a plastic bag, punch small holes in the bag to avoid the condensation which could damage the fruit.
Choose tangerines that are heavy for their size, an indication that they are juicier. The fruit should not be soft. A green discoloration of the skin does not affect the quality of the fruit.