Tangerine ^HOT^

The tangerine is a type of citrus fruit that is orange in color. Its scientific name varies. It has been treated as a separate species under the name Citrus tangerina or Citrus tangerina, or treated as a variety of either Citrus reticulata, the mandarin orange, or Citrus aurantium, the bitter orange.[1][2] Citrus tangerina is also treated as a synonym of Citrus deliciosa.[3] It is a group of orange-colored citrus fruit consisting of hybrids of mandarin orange varieties, with some pomelo contribution.

Tangerine

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The name was first used for fruit coming from Tangier, Morocco, described as a mandarin variety.[4] Under the Tanaka classification system, Citrus tangerina is considered a separate species. Under the Swingle system, tangerines are considered a group of mandarin (C. reticulata) varieties.[5] Some differ only in disease resistance.[6] The term is also currently applied to any reddish-orange mandarin (and, in some jurisdictions, mandarin-like hybrids, including some tangors).[7][8]

Tangerines are smaller and less rounded than the oranges. The taste is considered less sour, as well as sweeter and stronger, than that of an orange.[9] A ripe tangerine is firm to slightly soft, and pebbly-skinned with no deep grooves, as well as orange in color. The peel is thin, with little bitter white mesocarp.[10] All of these traits are shared by mandarins generally.

Peak tangerine season lasts from autumn to spring. Tangerines are most commonly peeled and eaten by hand. The fresh fruit is also used in salads, desserts and main dishes. The peel is used fresh or dried as a spice or zest for baking and drinks. Fresh tangerine juice and frozen juice concentrate are commonly available in the United States.

According to the Oxford English Dictionary (OED), the word "tangerine" was originally an adjective meaning "Of or pertaining to, or native of Tangier, a seaport in Morocco, on the Strait of Gibraltar" and "a native of Tangier." The OED cites this usage from Addison's The Tatler in 1710 with similar uses from the 1800s. The adjective was applied to the fruit, once known scientifically as "Citrus nobilis var. tangeriana" which grew in the region of Tangiers. This usage appears in the 1800s.[11]

Tangerines were first grown and cultivated as a distinct crop in the Americas by a Major Atway in Palatka, Florida.[13] Atway was said to have imported them from Morocco (more specifically its third-largest city Tangier), which was the origin of the name. Major Atway sold his groves to N. H. Moragne in 1843, giving the Moragne tangerine the other part of its name.[14]

The Moragne tangerine produced a seedling which became one of the oldest and most popular American varieties, the Dancy tangerine (zipper-skin tangerine, kid-glove orange).[14] Genetic analysis has shown the parents of the Dancy to have been two mandarin orange hybrids each with a small pomelo contribution, a Ponkan mandarin orange and a second unidentified mandarin.[15] The Dancy is no longer widely commercially grown; it is too delicate to handle and ship well, it is susceptible to Alternaria fungus, and it bears more heavily in alternate years.[16][17] Dancys are still grown for personal consumption, and many hybrids of the Dancy are grown commercially.

Our fresh tangerine juice has the trademark sweetness of tangerines, made with freshly squeezed tangerines & nothing else. Rich in vitamins A & C, & loaded with fiber, tangerines may improve the absorption of iron & support healthy immune function.

With a multi-dimensional and almost berry-like depth that comes from real squeezed blood oranges that is perfectly highlighted by the bright, sweetness from real squeezed tangerines - the taste of this flavor is anything but ordinary.

So our approach to orange had to be anything but ordinary. Enter: Blood Orange. Mysterious, multi-dimensional and delicious. Cloaked in an unassuming exterior, its striking, scarlet-painted pulp makes for a remarkable reveal. The taste? Perhaps even more remarkable still. But why stop there? To elevate orange further we added a splash of bright, sweet tangerine to up the ante. Together, the taste of Blood Orange Tangerine is truly something special. An orange for those who seek the unique *chef's kiss*

Kentucky Tangerine Cream Ale has a refreshing white head with a slight hop body with a luxurious mouthfeel. Moderate balance of maltiness and pleasantly sweet with notes of both vanilla and tangerine coming through clearly without being overpowering, allowing the vanilla and tangerine to shine.

Sunburst (Figure 1) is the most widely grown commercial early Florida tangerine. It is a cross between the two citrus hybrids Robinson and Osceola. This cross was made in 1961 and was released for commercial use in 1979 by C. J. Hearn of the United States Department of Agriculture in Orlando.

Tangerines, a type of mandarin orange, are a vitamin C-loaded fruit that is low in carbs and calories. While tangerines contain many beneficial vitamins and minerals, they are low in fats, protein, and fiber.

Sugar, spice and everything nice! We love this unique pairing of buttery green olives with dried tangerine slices and fiery chili peppers. Serve with Prosecco and smoked almonds or finely dice and bake over wild salmon. 041b061a72