11 Tangerine Varieties (Different Tangerine Varieties)

Many people confuse tangerines and oranges, which is understandable. In fact, you could call it a familial resemblance. Tangerines are believed to be ancestors of the original yellow-red fruit, with the Citrus tangerine genus traced back to a hybrid between a mandarin orange and a pomelo, a green-skinned grapefruit predecessor with acidic, lemony insides. Mandarin orange and pomelo are two types of citrus fruits that have an orange tint. China is currently the foremost country in terms of tangerine production.

The flavor of these mandarins ranges from sweet to acidic. In comparison to normal oranges, tangerines are also smaller and rounder. They’re lower in sugar, lower in acid, and more watery. Tangerine skin becomes solid to slightly soft as the fruit ripens, making it easier to peel. Mandarins have a deep orange to reddish (blood orange) peel, whereas tangerines have the deepest red, orange skin.

Tangerines are frequently peeled and consumed. Tangerines are used in salads, main dessert menus, and other dishes. The peel, whether fresh or dried, is used as a spice and baking component. When compared to orange juice, the taste of tangerine fruit is sweeter and less acidic. The peak season for tangerines is usually from autumn through spring.

Tangerines were bred for more varieties of fruit in the 1800s, spreading their seeds to several cultivars along the way – including a handful of today’s most popular produce aisle selections.

Basic Types of Tangerines

Clementines

Clementines are one of the most common kinds of tangerines. Clementines are grown in Morocco today, although they are also widely farmed in Spain, Uruguay, Peru, and the United States. Clementines are distinguished by their shape, wider than tall, resulting in a squat rather than circular appearance. For years, their easy-to-peel skin has made them a popular soccer halftime snack.

Clementines are also sweethearts, often much more sugary – and less acidic – than their tangerine cousins and seedless to boot, making them an excellent snack even during non-halftime periods.

Tangelos

Tangelos are a hybrid between a pomelo and a tangerine, which makes them unique. Tangelo is a mixture of the terms “pomelo” and “tangerine.” A Tangelo may appear to be a giant orange at first glance, but you can tell the difference because Tangelos have a peculiar form, similar to a bell, while oranges are completely spherical. Tangelos are smaller than oranges as well.

Temples

The Royal Mandarin is another name for temples. Temples are a mix between an orange and a tangerine that has resulted in a hybrid fruit. Instead of a giant tangerine, temples resemble a little orange.

They are exceptionally juicy and sweet, making them absolutely wonderful. Many people mistake Temples for oranges rather than tangerines. You should sample them while they are in season, which is from January to March, to see if they taste more like oranges than tangerines.

Tangerine Varieties

Murcott Tangerine

These half-tangerine, half-orange hybrids were developed in the 1920s in the orange-loving state of Florida when a farmer named Charles Murcott was experimenting with new citrus fruits. The fruit that bears his name is easy to peel, delicious and juicy, and has a clean lemony aroma and a smooth orange hue.

Tangerine Golden Nugget

While not as attractive as their Clementine counterparts, these tangerine varietals are at least faithful to their name, with bumpy, pock-marked skin that resembles small rocks scooped out of the ground – or small pieces of breaded chicken – rather than a smooth-skinned miniature orange.

But there’s a true inner beauty beneath all those wrinkles, with rich, deep-orange areas dripping with luscious juice. Golden Nuggets, in fact, are one of the heaviest tangerine varieties, famed – and highly sought after – for their juicing power, making them worth their weight in gold, at least to certain breakfast fans.

Pixie Tangerine

A bunch of Pixie tangerines on a glass bowl.

These tangerine cultivars, which were first created in California in the 1920s, are less sweet, lighter in color, and only somewhat juicy than some of their relatives. Pixie tangerines are distinguished by their small size, which takes up significantly less space than the rest of the pack, with an average diameter of just 1-3 inches.

They also have the seedless feature of many good tangerines and the ability to peel easily. Not bad for something that fits in the palm of your hand so snuggly!

Satsuma Tangerine

This unique tangerine species is native to Japan, but its delectable attributes have made it a global sensation. Satsuma tangerines have a seedless, plump, and easily segmented pulp with a significantly richer smell – and far less acid – than most other tangerine cultivars and are just tart enough to prevent toothaches. Satsumas are a particularly popular tangerine in the kitchen, where they can be found in anything from salads to stuffing to stir-fries, thanks to their long list of extremely tasty properties.

Yosemite Gold Tangerine

Yosemite Gold tangerines are another Golden State native that resembles their orange parent in appearance and taste. They are substantially larger than most of their relatives and have a flavor that is reminiscent of their forefathers.

With a circumference of 3-4 inches, these tangerines have a lot more to offer – and that’s before you consider their deep bite, clean aroma, and sweet taste with a dash of acid. Even if you’re beyond the enchanted borders of Florida, Morocco, or California, you’re guaranteed to have a golden time with any sort of tangerine you stumble across.

Tahoe Gold Tangerine

This sort of tangerine is nearly as lovely as its eponymous mountain town, which is expected given its origins in California. Tahoe Gold tangerines have smooth skin, deep orange color on the exterior, and delicate, juicy flesh on the inside. The fact that they’re famed for their sweetness – and that they’re completely seedless – makes this variety a favorite for juicing.

Navel Oranges

Navel oranges in a glass bowl.

The navel orange, often known as the “winter” orange, is a delicious orange belonging to the Citrus x Sinensis genus. It is regarded as one of the world’s most delicious oranges. A second twin fruit grows opposite the stem of this navel orange, which remains immature and resembles a navel – hence the name or term “navel.” This seedless winter citrus fruit is simple to peel.

Seville Oranges

Seville oranges are native to Southeast Asia. Citrus aurantium is a member of the Rutaceae family and is classed as Citrus aurantium. Because of its small size and easy-to-peel grinds, it is classified as a tangerine. The flavor of this tangerine is harsh or sour. When compared to sweet oranges, it has a unique salty flavor.

Its diameter ranges from 7-8 cm on average. It has thick, yellow-orange skin with numerous oil glands that emit a flowery, light bitter scent. It has a golden to deep orange flesh that is delicate and luscious.

Seville oranges have cream-colored seeds and a bitter, acidic, and sour flavor, making them perfect for creating orange marmalade. Thiamine, vitamin C, and dietary fiber are all abundant in this citrus fruit. Winter and early spring is the peak season for these tangerines.

Dancy Tangerine

Dancy, also known as a Christmas tangerine, a zipper-skin tangerine, or a child glove tangerine, is one of America’s oldest and most well-known citrus kinds.

Colonel Francis L. Dancy grew the seedling in 1867, and it was thought to have originated in Morocco. The fruit features luscious crimson flesh and a peel-able rind. It’s tiny to medium in size, with seeds and a reasonably juicy texture.

Ponkan Tangerine

One of the oldest tangerines is Ponkan, also known as Chinese Honey Mandarin. It is larger than most mandarins and has seeds. Around 1880, Ponkans were imported to Florida. The sweetness and juiciness of Chinese honey make it stand out. Ponkan fruits, like other tangerines, are easy to peel. They can be consumed raw or as a drink.

Encore Tangerine

The average diameter of this tangerine cultivar is 5 cm. It has a loose, yellow-orange peel with brown or dark dots that is easy to peel away. The fruit is firm, juicy, and sweet, has a large seed. This tangerine variety is also a member of the Mandarin family and is a late-season hybrid mandarin.

Encore tangerines aren’t everyone’s favorite because of their speckled skin and seed richness. Encore, on the other hand, is high in calcium, potassium, and vitamin A. The best way to enjoy this mandarin variety is to eat it fresh or juiced.

Each tangerine variety is distinct and tasty in its own way. If you enjoy citrus fruits or are attempting to incorporate more citrus into your daily diet, try a variety of tangerines to shake up your citrus routine. This fruit can usually be kept fresh in the refrigerator for up to seven days, so if you are frequently nibbling on it, don’t be afraid to buy a huge quantity.

Similar Posts