Tangerine

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Tangerine

Tangerine (/ˌtændʒəˈriːn/) is a group of orange-colored citrus fruit consisting of hybrids of mandarin orange.

Etymology

The term "tangerine" originates from Tangier, Morocco, the port from which the first tangerines were shipped to Europe. The adjective was first recorded in English in 1710.

Description

Tangerines are smaller and less rounded than common oranges. The taste is considered less sour, as well as 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 color.

Varieties

There are many varieties of tangerines, including the Dancy tangerine, Clementine, and Satsuma. These are all members of the mandarin family and are distinguished by their sweet flavor, easy-to-peel skin, and segments that are easily separated.

Nutritional Value

Tangerines are a rich source of Vitamin C, fiber, and flavonoids. They also contain smaller amounts of Vitamin B, Vitamin A, and minerals such as calcium, iron, and potassium.

Related Terms

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