Tangerine
The tangerine is a type of citrus fruit that is orange in color, that is considered either a variety of Citrus reticulata, the mandarin orange, or a closely related species, under the name Citrus tangerina,[1][2][3] or yet as a hybrid (Citrus × tangerina) of mandarin orange varieties, with some pomelo contribution.
This article is about the citrus fruit. For other uses, see Tangerine (disambiguation).Etymology[edit]
According to the Oxford English Dictionary (OED), the word "tangerine" was originally an adjective meaning "Of or pertaining to, or native of Tangier, a seaport in Morocco, on the Strait of Gibraltar" and "a native of Tangier." The name was first used for fruit coming from Tangier, Morocco, described as a mandarin variety.[4] The OED cites this usage from Addison's The Tatler in 1710 with similar uses from the 1800s. The adjective was applied to the fruit, once known scientifically as "Citrus nobilis var. tangeriana" which grew in the region of Tangiers. This usage appears in the 1800s.[5]
Taxonomy[edit]
Under the Tanaka classification system, Citrus tangerina is considered a separate species. Under the Swingle system, tangerines are considered a group of mandarin (C. reticulata) varieties.[6] Some differ only in disease resistance.[7] The term is also currently applied to any reddish-orange mandarin (and, in some jurisdictions, mandarin-like hybrids, including some tangors).[8][9]
Description[edit]
Tangerines are smaller and less rounded than the oranges. The taste is considered less sour, as well as sweeter and stronger, than that of an orange.[10] A ripe tangerine is firm to slightly soft, and pebbly-skinned with no deep grooves, as well as orange in color. The peel is thin, with little bitter white mesocarp.[11] All of these traits are shared by mandarins generally.
Peak tangerine season lasts from autumn to spring. Tangerines are most commonly peeled and eaten by hand. The fresh fruit is also used in salads, desserts and main dishes. The peel is used fresh or dried as a spice or zest for baking and drinks. Fresh tangerine juice and frozen juice concentrate are commonly available in the United States.
Nutritional value per 100 g (3.5 oz)
223 kJ (53 kcal)
10.58 g
1.8 g
Quantity
Quantity
Quantity
85.2 g
Tangerine tree
Tangerines contain 85% water, 13% carbohydrates, and negligible amounts of fat and protein (table). Among micronutrients, only vitamin C is in significant content (32% of the Daily Value) in a 100-gram (3.5 oz) reference serving, with all other nutrients in low amounts.
