A tangerine is a deep orange type of mandarin orange that got its name at the end of the 19th century, when U.S. imports of mandarins came from Tangier. This segmented citrus fruit tends to be smaller, flatter and less acidic than a navel orange, with a thinner, looser skin that makes it easy to peel.

Many tangerine varietes are cross species between a tangerine and another fruit, like the orange-tangerine hybrid, the tangor, or the grapefruit-tangerine love child that is the tangelo.

A tangerine’s juice, peel or segments can add interest to marinades and dressings, fruit and vegetable salads and baked goods.

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