Tangerine

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Tangerine
A tangerine fruit
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Sapindales
Family: Rutaceae
Genus: Citrus
Species: C. reticulata
Binomial name
Citrus reticulata
Blanco

A tangerine is citrus fruit related to the mandarin orange. Tangerines are smaller and easier to peel than common oranges. The taste is considered less sour, but sweeter and stronger, than that of an orange.[1]

Very often, tangerines are simply peeled and eaten by hand, but they are sometimes also used as an ingredient of salads. In Sichuan cuisine, the dried peel of tangerines is used as an ingredient.

Clementines are sometimes considered as alternatives to tangerines.

References[change | change source]