Tangerines are related varieties of oranges. They generally distinguished from oranges by their smaller size, loose, easily peelable skin (pericarp) and more sweeter juicy flesh (arils). They are also known as mandarin oranges in Europe. In Japan, a closely related seedless variety of mandarins known as Unshumikan or satsuma mandarin grown in abundance in Kagoshima prefecture. Just as in oranges, mandarins too belong within the Rutaceae (citrus Family) and known scientifically as Citrus reticulata.
The fruit is known for its fresh and citrus taste with its low calorie and high nutrient content. The vitamin content in the fruit is the best in its class. Tangerines are also a rich source of vitamin C, folate, and beta-carotene. The taste of Tangerine is stronger than orange; it is less sour and much sweeter.
Vitamin C is crucial to the synthesis of collagen in the body, which helps heal wounds and hold together tendons, ligaments, bones and blood vessels. Vitamin C also aids absorption of the iron in foods, helping the body retain more of this essential mineral. One tangerine also contains 599 International Units of vitamin A, a group of retinoids linked to immune function, vision, reproductive health and communication between cells.
Compared to oranges, mandarins are easy to peel and separate into individual sections. The clementines, being seedless, are a perfect snack for young children.
Some of the best tangerines can easily be selected in the store because they
have a strong and sweet smell. If you find such tangerines buy them, you will not be disappointed.
When going to the market to shop for tangerines, be sure to choose the fruit with glossy, deep orange skins. They should be firm to slightly soft and heavy for their size with pebbly skins and no deep grooves, although small green patches near the stems can be disregarded.