The tangerine (Citrus tangerina) is an orange-colored citrus fruit which is closely related to the Mandarin orange (Citrus reticulata).
Tangerines are smaller than common oranges, and are usually easier to peel and to split into segments. The taste is considered less sour, but stronger tasting, than that of an orange.
While less sour, tangerines are considered to be sweeter than oranges.
What can be considered by some to be a good tangerine will be firm to slightly soft, heavy for its size, and pebbly-skinned with no deep grooves, as well as orange in color.
Peak tangerine season lasts from October to April in the Northern Hemisphere. Tangerines are most commonly peeled and eaten out of hand.
The fresh fruit is also used in salads, desserts and main dishes.
The peel is dried and used in Sichuan cuisine.
The number of seeds in each segment (carpel) varies greatly.
A popular alternative to tangerines are clementines, which are called seedless tangerines and are also a variant of the mandarin orange.
Tangerines have been cultivated for over 3,000 years in China.
They are also high in concentration in present day Burma.
Tangerines have been found in many shapes and sizes, from as small as a small walnut, to larger than an average orange.
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