tangerina

Tangerina is a common name for the fruit Citrus reticulata, part of the mandarin orange group within the citrus family. Tangerines are typically smaller than standard oranges, with thin, loose skin that is easy to peel and a sweet to mildly tart flavor. They are often seedless or contain only a few seeds in many modern cultivars.

Taxonomy and varieties are complex because mandarins and tangerines refer to overlapping groups. In commerce, "tangerine" and "mandarin" are frequently used interchangeably, though some cultivars are distinctly labeled as tangerines (for example, certain satsumas and Clementines). Popular cultivated varieties include Clementine, Satsuma, and other seedless or semi-seedless mandarin types. Varieties differ in sweetness, juiciness, rind thickness, and cold tolerance.

Origin and distribution: mandarins originated in Southeast Asia, with cultivation spreading to the Mediterranean, Africa, and the Americas over centuries. The term "tangerine" is historically linked to Tangier, a port city in Morocco that was a major trade point for citrus. Today, tangerines are grown in many subtropical to tropical regions, with major production in parts of Asia, Europe, North Africa, and the Americas.

Culinary uses and nutrition: tangerinas are commonly eaten fresh, sectioned and added to fruit salads, desserts, or garnishes. They can be juiced and used in sauces or marinades. Nutritionally, they are a good source of vitamin C, fiber, and potassium, while being relatively low in calories. They contain flavonoids and other phytochemicals associated with health benefits for many people, though citrus can cause allergies or interact with certain medications in some individuals.

Storage and handling: store tangerines at cool room temperature or refrigerate to extend shelf life. They peel easily, making them convenient for snacking and quick recipes.