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Also Known As Mandarins
Also referred to as mandarins, tangerines are increasingly sold using their varietal name, such as Fairchild and Dancy.
Compared to oranges, tangerines tend to be smaller in size, and have a looser peel. These characteristics make them ideal as snacking fruit, for children to eat and for all of us with on-the-go schedules.
Zipper skin fruit is the nickname for tangerines because their skin peels off so easily, revealing the sweetest of citrus fruits.
Minneola tangelos, one of the most plentiful and popular tangerine varieties, are easily identified by their characteristic knob-like formation at the stem.
There are three major types of tangerines from the Western growing areas; Tangerines, Mandarins and Tangelos.
- Tangerines – available around Thanksgiving, sometimes sold with stems and leaves attached. These include the Fairchild and Dancy varieties.
- Mandarins – have a light orange color and a complex, sweet flavor. The Satsuma, Honey and Royal are the three major Mandarin varieties.
- Tangelos – a cross between a grapefruit and a tangerine. They are noted for their juiciness and mild, sweet flavor. Orlandos and Minneolas are popular Tangelo varieties.
One medium tangerine contains only 50 calories, 0.5g of fat, no cholesterol, no sodium, is a great source of fiber, vitamin C and even contains some calcium!
Freshly grated tangerine peel lends an exotic flavor to other foods. Because the peel of most varieties is loose, use less pressure when grating.
When using whole tangerine segments in salads, desserts and other dishes, remove any seeds by snipping the center of the segment and gently squeezing.
Add tangerine segments to coleslaw or tuna salad for an unexpected, delicious and colorful treat!
- Great source of vitamin C.
- Boast a lot of fiber and contains some calcium.
- Contain no cholesterol or sodium.
Read More: Food Facts