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All About Tangerines

The name tangerine comes from Tangiers, Morocco, the port from which the first fruits were shipped to Europe in the 1800s.

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The tangerine is a cross between the mandarin and the bitter orange. It is primarily cultivated in the Southern United States.

Tangerines are slightly smaller than oranges. The skin is darker than a mandarin’s but it peels away just as easily.

The different varieties and their properties:

 Dancy tangerine

 Orange flesh, pebbly skin that peels off easily.

 Honey tangerine

 Very sweet flesh and seedless. Available from January to May.

 Kinnow tangerine

 Orange flesh, many seeds. Delicately sweet and slightly acid.

Culinary tips and advice

  • Tangerines can replace oranges in many recipes.
  • The honey tangerine is delicious when served as juice.
  • Enhance carrot or squash soup by adding some tangerine juice and zest.

Expert tip

Tangerine segments can be used in stuffing when cooking poultry.


Tangerines are available year-round at METRO supermarkets.

Nutritional value

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.

Storage life

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 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.