The tangerine is a group of orange-coloured citrus fruit. Tangerines are smaller and less rounded than common oranges. The taste is considered less sour, as well as sweeter and stronger, than that of an orange.
Peak tangerine season lasts from autumn to spring. 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. Oil extracted from the fragrant skin of the tangerine is a characteristic ingredient in several flavourings and liqueurs.
Tangerines are also a minor source of:
Thiamin, Vitamin B6, Copper, Potassium, and Pantothenic acid (vitamin B5).