Fairchild Tangerine Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Citrus spp
Best eaten out-of-hand. Also used in salads, desserts and in main dishes.
Good-quality tangerines will be firm to slightly soft, heavy for their size and pebbly-skinned with no deep grooves.
The coloring will be deep orange to almost red.
Avoid product with soft spots, spots of slight brown discoloring or dull and faded coloring overall.
In general, you don't need to refrigerate citrus if it will be consumed quickly, but it will last longer when refrigerated. Once they reach your preferred level of sweetness, place remaining fruit in the refrigerator to extend the shelf life.
As a general rule, citrus will not ripen further after picking. Higher brix (sugar) levels are gained by leaving the fruit on the tree longer, so early season fruit tends to be a bit tart while late season product can be prone to molding due to the highe
Tangerines are very low in Cholesterol, Saturated Fat, and Sodium. They're also a good source of Vitamin B6, Iron and Potassium, and an excellent source of Dietary Fiber and Vitamin C.
Tangerines - Pebbly-skinned and traditional around Christmas time, they are often sold with the stem and leaf attached. Tangerines are fairly easy to peel and have seeds. The flavor is sweet to tart-sweet. Major varieties are Fairchild, Algerian and Dancy.
Mandarins - Kinnows are the most common of the mandarin varieties. They have a mildly sweet flavor with smooth skin, a light orange color and few seeds. The Satsuma Mandarin is very popular in that it is almost entirely seedless, easy to peel and very sweet.
Tangelos - Orlando and minneolas are the two major types of tangelos. This cross between a tangerine and a grapefruit is most easily recognized by the large knob on the stem end. Tangelos have a very juicy tart-sweet flavor and deep orange coloring.
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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