Tangerines

Tangerine

The tangerine (Citrus reticulata) is a small citrus fruit, which is a type of mandarin orange. It is known for its sweet flavor and easy-to-peel skin. Tangerines are smaller and less rounded than common oranges, and their skin is typically a deep orange color with a softer, looser texture.

History

Tangerines were originally cultivated in ancient China, and from there, they spread to other parts of Asia and eventually to the Western world. The name 'tangerine' comes from Tangier, Morocco, a port through which the first tangerines were shipped to Europe and America.

Cultivation

Tangerines are grown in tropical and subtropical climates. They require full sun and well-drained soil. Major producers include China, Spain, and the United States, particularly Florida and California. The fruit is typically harvested in the late autumn and winter months.

Varieties

There are several varieties of tangerines, including:

• Clementine - small, seedless, with a sweet flavor
• Satsuma - seedless, cold-tolerant, originating from Japan
• Tangelo - a hybrid of tangerine and grapefruit, known for its juiciness

Nutrition

Tangerines are a good source of Vitamin C, Vitamin A, and dietary fiber. They also contain smaller amounts of calcium, potassium, and other vitamins and minerals.

Uses

Tangerines are commonly eaten fresh or used in salads, desserts, and main dishes. The peel can be used as zest in baking and to flavor dishes. Tangerine juice is also popular, either fresh or as a component of beverage mixes.

Cultural Significance

In Chinese culture, tangerines are a symbol of good luck and are often used in Chinese New Year celebrations.

See also

• Citrus
• Orange
• Mandarin orange