Tangerine

The tangerine is a group of mandarin orange varieties, Citrus reticulata, known for their small size, bright orange skin, and easy peeling. The rind is usually thin and comes away readily from the segments, and the flesh is typically sweet with a mild tartness. Many tangerines are seedless or have few seeds, though seed content varies by cultivar.

The name “tangerine” is traditionally linked to Tangier, Morocco, a historic export hub for the fruit in the 18th and 19th centuries. In modern usage, tangerine refers to a subset of mandarins rather than a single cultivar; it overlaps with other mandarin types and with clementines in some markets.

Taxonomy and varieties: Tangerines are part of Citrus reticulata, a group within the mandarin family. Breeding and regional naming have produced numerous cultivars and hybrids marketed as tangerines or tangerine-type mandarins.

Cultivation and production: Tangerines are grown in subtropical and warm temperate regions with well-drained soil and adequate winter chill. Major production areas include the Mediterranean basin, parts of Asia, and the Americas. They are typically harvested in winter, aligning with peak fresh fruit demand.

Uses and nutrition: Tangerines are eaten fresh, added to fruit salads and desserts, or pressed for juice. They provide vitamin C, dietary fiber, and other micronutrients, while being relatively low in calories.

Storage: Store at cool room temperature for short-term use, or refrigerate to extend shelf life. Peel and segment as needed.