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Know Your Fruits and Veggies™
Tangerine
By Dawn Swidorski, Public Outreach Director
The
tangerine is a small, thin-skinned variety of orange
belonging to the mandarin orange species of the family Rutaceae. Tangerine and mandarin is
often used interchangeably, however a tangerine is actually a sub-species of
the mandarin orange.
The
tangerine tree is smaller than other orange trees, with slender twigs and
lance-shaped leaves. The fruit
is
slightly flattened at either end, with loose, deep, reddish-orange peel and
easily separated segments. Tangerines have been found as small as
a ruby, to larger than an average orange though, the fruit is usually smaller than most oranges.
The
skin of some varieties will peel off more easily. The taste is often sweeter
than that of an orange. The
number of seeds in each segment (carpel) varies by variety.
Tangerines
are most likely native to Southeast Asia and have been cultivated for over
3,000 years in China and Japan. Tangerines were spread
westward along trade routes as far as the Mediterranean. The name tangerine actually refers to Tangier,
Morocco, the port which tangerines were first shipped to Europe from in the
nineteenth century.
China produces more tangerines than
any other country. Most of the tangerines produced in the United States come
from Florida, California and Arizona.
There are different
types of tangerines including: honey tangerines, which were originally called
Murcotts, Orlando, Dancy, and Seminole. Variants of oranges that
are well-known and often thought to be tangerines are Clementine’s (seedless)
and Satsuma.
Good quality tangerines have loose-fitting skins so
they will feel soft and puffy compared to oranges. They should also be heavy for
their size; otherwise, they might be pithy and dry. Make sure to choose fruits
with glossy, deep orange skins, but don’t worry about small green patches near
the stems. The best tangerines also have a strong sweet smell. Store
in the refrigerator for up to 7 – 14 days.
Peak tangerine season
is short, lasting from November to January in the Northern Hemisphere.
Tangerines are most often
peeled and eaten fresh. The fruit can also be used in salads, desserts and main
dishes. Fresh tangerine juice and frozen juice concentrate are commonly
available in the United States. Oil extracted from the skin
of the tangerine is an important in several flavorings and liqueurs.
Tangerines are a good
source of vitamin C, half the daily requirement. They are also a good source of
folate and beta-carotene. They also contain some potassium, magnesium and
vitamins B1, B2 & B3.
Two other tangerine type fruits
worth mentioning are the Tangelo and Temple. The tangelo is a cross between a
tangerine and a grapefruit or pomelo (a large citrus fruit that is related to
the grapefruit). The name is a combination of tangerine and pomelo. Tangelos
look like large oranges. Although they are closer to tangerines than to
grapefruits in flavor, they have a taste all their own.
The Temple which is also called a
Royal mandarin is a tangor, a cross between a tangerine and an orange. Temples
resemble overgrown tangerines and have many seeds. They are very sweet and
juicy, and their flavor is similar to that of an orange.
