Preparation, uses, and tips
Tangerines yield a unique juice, simultaneously sweet and tangy. Use tangerines any way
oranges are used, such as eating them out of hand, cut up into fruit salads, added to sauces,
or to decorate cakes.
Buying and storing tips
Choose richly colored tangerines and expect skin that feels loose on the fruit. As with oranges, tangerines may have green areas on the
rind that do not affect taste quality. These often small fruits are best when freshest, but
may be stored in the refrigerator for up to two weeks.
Varieties
Among the varieties of tangerine are the Japanese satsuma, a small, sweet, and mostly
seedless variety that often appears around the holidays at the end of the year, and is usually
available canned; the clementine, grown in Europe, North Africa, and Israel, is sold in
markets under its own name. Tangerines are difficult to distinguish from clementines as both
are mandarin–bitter orange hybrids; the main difference is that clementines are often
seedless.
Nutrition Highlights
Tangerine, 1 (fruit, raw)
Calories: 37
Protein: 0.53g
Carbohydrate: 9.4g
Total Fat: 0.16g
Fiber: 1.9g
*Excellent source of: Vitamin A (772.8), and
Vitamin C (25.8mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.