one dozen big tangerines
Rich in vitamin C (about 26 mg per 100g) and dietary fiber, tangerines also provide folate and antioxidants including beta-cryptoxanthin. The fruit is low in calories (approximately 47 per 100g) and contains naturally occurring sugars.
About
Tangerines are citrus fruits (Citrus tangerina and related Citrus species) native to Southeast Asia, particularly the Mandarin region of China, characterized by a loose, easily-peeled skin and segmented flesh with a sweet to slightly tart flavor. The fruit is smaller than oranges, typically 2–3 inches in diameter, with a flattened shape and deep orange color. The thin, bumpy rind separates readily from the flesh, and the segments are tender and juicy with few seeds. Key varieties include Dancy, Honey tangerines (Murcotts), and Satsumas, each with distinct sweetness levels and seedlessness characteristics.
Tangerines are botanically classified within the mandarin subgroup and are closely related to mandarins, though the terms are sometimes used interchangeably in commerce. The fruit's segmented nature and easy peeling distinguish it from other citrus types, making it culturally significant across Asia and increasingly popular in Western markets.
Culinary Uses
Tangerines are consumed fresh as a snack or dessert fruit, valued for their natural sweetness and convenient peeling. The juice is expressed for beverages, sauces, and glazes in both sweet and savory applications; tangerine juice complements poultry, pork, and seafood dishes. The zest is used in baking, confectionery, and to flavor liqueurs and cocktails. In Asian cuisines, tangerine segments are incorporated into stir-fries, salads, and desserts. The dried peel (chen pi in traditional Chinese medicine and cooking) is used to flavor broths and tea. Whole fruit can be candied or preserved.