Tangerines

Tangerines are among the earliest harvested mandarin oranges.  They are distinguished from other mandarins simply by their red-orange to red peels. They have a rough skin and sweet flesh.  All tangerines are mandarins but not all mandarins are tangerines. (Other mandarins are the tangelo and the clementine.)

Nutrition:  As in oranges, Tangerines are very low in calories (about 45). However they are high in flavonoid anti-oxidants like narigenin, hesperetin, vitamin A, carotenes, xanthins and luteins; in fact many times higher than in oranges.  In addition, these citrus fruits are very rich sources of vitamin-C (ascorbic acid), a water soluble vitamin. Vitamin-C is one of powerful natural anti-oxidant which has many essential roles like collagen synthesis and wound healing, anti-viral, anti-cancer activity and helps prevent from neuro-degenerative diseases, arthritis, and cold/fever...etc by removing oxidant free-radicals from the body. Vitamin C helps absorb iron in the food by reducing ferrous form of iron element to ferric form in the gut.  Further, they contain natural soluble and insoluble fiber like hemi-cellulose, pectin...etc which prevents cholesterol absorption in the gut. Adequate fiber in the food aids in smooth bowel movements by acting as laxative.

In Season:  Peak season for tangerines lasts from October to April. They are occasionally available during the rest of the year but are best enjoyed in season.

How to Select:  Select a tangerine that is plump and fills its skin. A tangerine that feels heavy for its size will be filled with juice. Avoid tangerines that are that feel hollow or soft or look like they’ve been bumped or dented.

How to Store:  Tangerines will keep for 1 week in a plastic bag in the refrigerator.

How to Serve:  Tangerines are best for simply eating out of hand. Add tangerine segments to a spinach salad. For a tasty dessert dip segments in chocolate sauce, caramel sauce or a flavored yogurt. Tangerine juice can be used in sauces, dressing, sorbet, and marinades.