Facts About Tangerines

Mandarins and Hybrids

• The tangerine is the mandarin type most often used in hybridization with other citrus fruits, especially the grapefruit. For instance, the tangelo is a hybrid of the tangerine and the grapefruit, and the tangor is a hybrid of the tangerine and orange. The tantangelo is a hybrid of two tangelos or a tangelo and a tangerine. Citrus hybrid is the term applied to hybrids of tangerine, orange and grapefruit. Other than tangelos, tangerine hybrids are classified based on their appearance. For instance, a tangerine hybrid that closely resembles an orange is classified as an orange.

Tangerine Varieties

• The dozens of tangerine varieties include the more familiar Clementine, Dancy and Chinese Honey. The Clementine, which was brought to the United States in 1909 from Algeria, is deep red-orange in color. The Dancy, which is larger and more deeply colored than the Clementine, originated in 1867 in Florida from a tangerine seedling from Tangiers. The larger Chinese Honey, which is also known as the Ponkan or Warnurco, comes from India and was introduced in Florida in the 1890s.

Growing

• Although mandarins are the most cold-hardy citrus fruits, tangerine growers usually plant the trees in subtropical climates where the evenings are cool. Julian Sauls, with Texas A&M University, recommends that home tangerine growers plant the trees on the south or southeast side of their homes to achieve the most cold-weather protection. The tangerine tree can grow to 15 to 20 feet and is a favorite among home citrus growers. The Clementine lasts longer on the tree than other tangerine varieties. The Dancy does not do well on the tree after it matures and is more susceptible to cold weather.

Nutrition

• One medium-size tangerine has 50 calories, 1 g of protein and zero fat, cholesterol and sodium. The 13 g of carbohydrates in a tangerine breaks down to 2 g of dietary fiber and 9 g of sugars. The tangerine, which also contains vitamin A and calcium, provides 45 percent of the daily recommended intake of vitamin C for people consuming 2,000 calories a day. The tangerine also has antioxidants which help protect the cells in your body from damage.

Selecting, Storing and Eating

• Tangerines are best when they are semisoft to firm and the color is deep orange. Tangerines should feel heavier than the size might indicate. Select the best tangerines by avoiding those that are brown-colored or dull, and those with soft spots. Store tangerines for up to two weeks if refrigerated. The tangerine comes apart in handy sections, making it a neat addition to your daily fruit portions; however, you can also add tangerine sections to cottage cheese, plain yogurt, fruit salad, green salads, marinades, glazes, dressings, relishes, baked goods and beverages. As with any citrus fruit, get creative and discover new ways to enjoy the tangerine.