Tangerines are something without which it is impossible to imagine the New Year’s holidays. And just throughout the winter it is so nice to treat yourself to this amazingly delicious fruit. In addition, tangerines are very useful. They increase appetite, improve metabolism and saturate the body with vitamins so necessary in winter time. And yet these fruits are rich in calcium, iron, magnesium, phosphorus, potassium, sodium, various organic acids, phytoncides and such rare useful substances like choline, lutein and zeaxanthin.
Because tangerines contain citric acid, they never contain nitrates. Now there are many different varieties of tangerines. In our country, tangerines are used to be classified according to the country of origin. On our shelves most often there are Abkhazian, Moroccan, Spanish and Turkish mandarins. Abkhazian mandarins are usually small in size with a thin yellowish rind. They taste tart and sour. There are small seeds in the flesh. Moroccan mandarins are also small in size and slightly flattened in shape. They have a thin, spongy, bright orange peel that peels easily. They taste sweet and are seedless. Turkish tangerines are the same size. The skin is smoother and thinner, orange or yellowish, and is less easy to peel. Turkish tangerines taste sour-sweet.
They have more seeds than other tangerines. Spanish tangerines tend to be larger and more expensive than others. They have bright orange spongy thick peels that come off easily. They taste very juicy and sweet and have several pips. In addition to the usual varieties of tangerines, you can now find a variety of hybrids of tangerines and other citrus fruits. A clementine,
Tangerines are something without which it is impossible to imagine the New Year’s holidays. And just throughout the winter it is so nice to treat yourself to this amazingly delicious fruit.
In addition, tangerines are very useful. They increase appetite, improve metabolism and saturate the body with vitamins so necessary in winter time.
And yet these fruits are rich in calcium, iron, magnesium, phosphorus, potassium, sodium, various organic acids, phytoncides and such rare useful substances like choline, lutein and zeaxanthin.
Because tangerines contain citric acid, they never contain nitrates.
Now there are many different varieties of tangerines. In our country, tangerines are used to be classified according to the country of origin. On our shelves most often there are Abkhazian, Moroccan, Spanish and Turkish mandarins.
Abkhazian mandarins are usually small in size with a thin yellowish rind. They taste tart and sour. There are small seeds in the flesh.
Moroccan mandarins are also small in size and slightly flattened in shape. They have a thin, spongy, bright orange peel that peels easily. They taste sweet and are seedless.
Turkish tangerines are the same size. The skin is smoother and thinner, orange or yellowish, and is less easy to peel. Turkish tangerines taste sour-sweet. They have more seeds than other tangerines.
Spanish tangerines tend to be larger and more expensive than others. They have bright orange spongy thick peels that come off easily. They taste very juicy and sweet and have several pips.
In addition to the usual varieties of tangerines, you can now find a variety of hybrids of tangerines and other citrus fruits.
A clementine, for example, is a mandarin crossed with a cinnamon orange. Clementines are usually small in size, bright orange, very sweet and juicy.
Mineola is a hybrid of mandarin and grapefruit. Mineola is pear-shaped and has a bright orange color with a reddish hue. This fruit has a very sweet taste.
Tangelo and Natsumikan are also hybrids of tangerine and grapefruit. They taste more like an orange.
What a quality tangerine looks like
A quality fruit means ripe. You can tell the ripeness of a tangerine by its weight to size ratio. All ripe mandarins always weigh less than they visually appear. The tangerine must be intact, with no cracks, dark spots or areas of decay. The fruit should not be too soft.
What a bad tangerine looks like
Dried, limp or woody skin suggests the fruit is overripe or has been stored for a long time. The presence of mildew, decay or brown spots is a sign of low-quality fruit. An under-ripe tangerine is heavy and dense, with a very hard peel that is almost all green. A tangerine that is too soft may be rotten inside.
for example, is a mandarin crossed with a cinnamon orange. Clementines are usually small in size, bright orange, very sweet and juicy. Mineola is a hybrid of mandarin and grapefruit. Mineola is pear-shaped and has a bright orange color with a reddish hue. This fruit has a very sweet taste. Tangelo and Natsumikan are also hybrids of tangerine and grapefruit. They taste more like an orange. What a quality tangerine looks like A quality fruit means ripe. You can tell the ripeness of a tangerine by its weight to size ratio. All ripe mandarins always weigh less than they visually appear. The tangerine must be intact, with no cracks, dark spots or areas of decay. The fruit should not be too soft. What a bad tangerine looks like Dried, limp or woody skin suggests the fruit is overripe or has been stored for a long time. The presence of mildew, decay or brown spots is a sign of low-quality fruit. An under-ripe tangerine is heavy and dense, with a very hard peel that is almost all green. A tangerine that is too soft may be rotten inside.