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Tangerines

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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 tinned; 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, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.