Tangerine
Citrus tangerina · Citrus
Top 10 pairings
The tangerine is the classic deep-orange, tart-sweet mandarin — the reddish-skinned, zingy easy-peel citrus of Dancy, Sunburst and honey (murcott) types. A commercial and culinary sub-group of the mandarin (Citrus reticulata), it is set apart by its darker, more orange-red rind and its brighter, more acidic bite than a mild clementine or satsuma. It is the fruit that gave its name to the whole loose-skinned tribe in the English-speaking world, having first reached the West through the Moroccan port of Tangier.
Picking a good onedrag
Heavy, taut, deep red-orangePuffy, light, papery inside
Shop firmEveryday bestSnacking, segments in a salad, zest for a cake or a marinade.
Weight in handSolid, the rind just shifting on the flesh
RindOrange and taut, a green cast at the shoulder
The buttonButton gone, the scar dry and flat
Scratched peelFragrant when rubbed, warmer and softer
What you get from one
74%
Edible part
88 g · peel and pips out
119 g
Weight each
each one
Keeping ittap a temperature
Its own store is 5-8 °C: below that the peel pits and browns and decay follows, and it often shows only once the fruit is back on the counter.
90–95%
Humidity
Vented, not sealed
Airflow