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They share many of the same characteristics as other mandarins, such as a smaller size compared with navel oranges, few to no seeds, a sweet flavor, and a thin, soft skin that’s very easy to peel ( 2). They’re the second largest cultivated group of citrus fruit after sweet oranges, which include larger sized varieties like navel and blood oranges ( 1). Or try our Fish with Tangerine Miso Sauce.Tangerines and clementines are both hybrids of the small-sized mandarin. For a bright combination of colors and tastes, lay the segments on a bed of arugula with olive oil. Tangerines and their clementine cousins are delicious additions to salads. They will stay fresh in the refrigerator for over a week, or on the counter for about a week. Chef TipsĪ good tangerine should have no spots or shriveling and should feel heavy for its size. They also provide calcium, potassium, and folate, all important nutrients for maintaining cell and tissue health. This is a great reason to eat whole, fresh oranges and tangerines over canned fruits or juices.Ĭlementines and tangerines taste their best during the fall and winter months, a time when their tasty dose of vitamin C can help to support the immune system, especially if your immune system is compromised due to treatment. Hesperidin, a compound found in the white pith of orange variety fruits can potentially help protect healthy cells and tissues from damage caused by radiation therapy. Recent lab and animal research has found that there are more benefits to eating tangerines and mandarin oranges than just their delicious taste.

These little citrus fruits are available throughout most of the year, but are truly at their best when they are in season, from late fall through winter.