Ingredients
Tangerine, tangelo, and tangor
Other Names: Tangerine: Mandarin orange.
General Description: Tangerines (¬_Citrus reticulate_) are a group of flattened, sweet, orange-colored citrus fruits with loose, easily peeled skin and sweet-tart, juicy flesh. Called mandarins in England and, later, tangerines in the U.S., these fruits were first cultivated in China thousands of years ago.
Their Latin name, reticulata, meaning “netted,” refers to the fibrous strands of pith under the loose rind. Tangerines are distinguished by their zipper skin—meaning that you can easily separate the skin from the fruit. They are smaller than oranges, flattened in shape (except for some hybrids), easily separated into segments, and less acidic than oranges. They normally contain more water and less sugar than oranges and are often darker in color. There are many varieties of tangerine, including Dancy, Fairchild, and Sunburst. Satsumas, which were developed in Japan in the 16th century, are sometimes placed in a separate species, Citrus unshiu_. Tangors (Citrus nobilis_) are a cross between tangerines and oranges and tend to be large and similar to oranges in flavor—and include Honey, Honey Murcott, Ortanique, and Temple. Clementines, another member of the tangerine family, are small, thin-peeled, and usually seedless.
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