Category: Food



Introduction and description


The tangerine (Citrus tangerina) is an orange-coloured citrus fruit that is closely related to, or possibly a type of, mandarin orange (Citrus reticulata). 

We have grouped its observations both under this heading and the one for Citrus fruits for, as a group, citrus have similar properties medicinally and as a food. The name was first used for fruit coming from Tangier, Morocco.  The peak tangerine season lasts from autumn to spring.

Tangerines are smaller and less rounded than common oranges. The taste is considered sweeter and stronger, than that of an orange. A ripe tangerine is firm to slightly soft, heavy for its size, and pebbly-skinned with no deep grooves, as well as orange in colour. The peel is very thin, with very little bitter white mesocarp, this makes them usually easier to peel and to split into segments.

It also means they can be cooked whole.  If they are boiled gently in water with a little bicarbonate of soda added, once they are soft they can be chopped and added to mashed potato and served with liver. 

The peel used to be dried and used in pot pourris.  It can also be candied and covered in chocolate.

Related observations