|
Tangerine
(Citrus spp,)
Originally from China commonly called Mandarine.
 
Florida is the largest producer of Tangerines in the United States.
Mexico and Japan also produce a substancial amount.
Peak season for Tangerines is during the Winter months, November through April.
|
|
| Handling Tips and General Information: |
Tangerines are called the "zipper skinned" member of the citrus family.
Tangerines when peeled also are the easiest of the citrus to segment. The most common
commercial variety of Tangerines are the Dancy and Robinson. The Satsuma variety comes
from Japan and California. Another variety that has a tight skin is the Honey Tangerine
from Florida.This type is used primarily for its sweet juice.
Tangerines should be stored at 34 degrees F. Some grades available to foodservice
are Fancy and
Choice.
Quality Tangerines should be plump, firm and heavy for their size, very sweet juice,
with thin, loose skin. One Tangerine has at least 50% of the Daily Value of
vitamin C.
Tangerines can have several seeds, but these are not annoying. It is a standard winter
treat eaten out of hand, used for sauces, entree enhancements, and dessert. |
|
