![]() Other notable essential vitamins and minerals in tangerines include vitamin B6 (6% of RDI, recommended daily intake for an average adult), vitamin B1 (5%), vitamins B5, B9 and A, calcium and potassium (4%), vitamins B2, B3, magnesium and phosphorus (3%). Tangerines have relatively poor nutritional value, with the exception of a generous vitamin C content of over 30% of daily recommended intakes per 100 g of raw fruit. ![]() You can also make tea from tangerine peels and juice using the same recipes as for home-made orange tea. The peel may be candied, used for making marmalade or as a flavoring for baked goods and desserts in general. Oils extracted from tangerine rind may be used to add fragrance to perfumes, cosmetics and skin care products. The citrus fruit is also great for juicing, yielding lots of sweet, fragrant juice. Tangerines have a stronger taste and flavor profile compared to sweet oranges and are ideal for eating raw, as they are, or incorporated into various dishes. The bright orange flesh is juicy and glossy, with a pregnant sweet taste and low acidity. The typical tangerine is extremely aromatic, with a strong and sweet, citrussy smell. The citrus fruit are often sold with stems and leaves. There is very little of the bitter white spongy pith on the inside of the rind which is what makes tangerines so easy to peel. Tangerines are extremely juicy and may be seedless or with seeds (hard white pips). The flesh is bright orange and glossy, separated in segments with rounded edges, covered by a thin peel. The rind presents with tiny indentations, but is fairly thin and highly aromatic. Tangerines are somewhat flattened at the poles, and some cultivars may look slightly deflated. The typical tangerine look is that of a small or medium-sized orange-like fruit with a bright orange to reddish-orange rind that is fairly easy to peel. Tangerines are in season roughly fall through spring. In fact, tangerines are often considered to be one of the many different types of oranges, despite not being actual oranges.īotanically speaking, tangerines are referred to as either Citrus reticulata, the same scientific name used for the mandarin, or as Citrus tangerina, a scientific name that identifies tangerines as an individual species rather than an obscure citrus cross. For example, tangors, which are crosses between the mandarin and the sweet orange, are called tangerines and marketed as such simply because they look like tangerines. In some parts of the world, especially in commercial settings, tangerines are classified based on looks rather than genetics. ![]() Tangerines that hybridize with pomelo or grapefruit produce citrus crosses called tangelos. Some tangerine varieties are quite similar genetically speaking, except for characteristics such as resistance to certain diseases. The difference between tangerine varieties is primarily the ratio of mandarin to pomelo, that is, how much mandarin vs pomelo ancestry. However, there isn’t a clear consensus on exactly how many tangerine varieties there are since different citrus classification systems propose different numbers. The name tangerine refers to not one citrus variety, but several. Tangerines are a result of the hybridization between a mandarin orange and the pomelo, two original citrus fruit. Tangerines are a type of mandarin orange, more exactly, mandarin orange hybrids. However, eating tangerines is good for anemia and diabetes and provides benefits for high blood pressure and high cholesterol, as well as anti-inflammatory and anti-aging benefits. The citrus variety is high in vitamin C, but otherwise modestly nutritious. Tangerines are highly fragrant and sweet, with juicy flesh and a rind that peels off easily. Tangerines are hybrids of the mandarin orange and pomelo with a bright orange rind and an equally colorful flesh.
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