A Complete Guide to Tangerine Types and an Introduction to Common Varieties' Characteristics

Tangerine is the general term for citrus fruits of the Rutaceae family, with loose, easy-to-peel skin and segmented, sweet-and-sour, juicy flesh. It has a long cultivation history in southern China and is a common large-volume fruit of the autumn and winter seasons.

There are quite a few common tangerine types, each with its own characteristics. Shatangju has small fruit and thin skin, tastes sweet and melts in the mouth; Nanfengmiju has small fruit and few seeds with a rich fragrance; Wenzhou mandarin has few or no seeds and a pleasant sweet-and-sour taste; ponkan has a larger fruit shape, loose and crisp skin, and stores relatively well. In addition, there are also early tangerine, Bendizao, and hybrid citrus varieties such as Wogan.

Different types of tangerines differ noticeably in fruit size, skin thickness, ease of peeling, and degree of sweetness and acidity. When selecting, you can prioritize fruit with glossy skin, plump and heavy fruit, and no disease spots or soft rot.

Tangerines contain various nutrients such as vitamin C. Besides being eaten fresh, they can also be processed into products such as juice, canned goods, and preserved fruit. After being sun-dried, tangerine peel is also a common raw material for traditional chenpi. When storing, it is best to place them in a cool, ventilated place and avoid pressing or moisture so as to extend the freshness period.

Many people cannot distinguish tangerines from oranges. In fact, the main difference lies in whether the peel is easy to strip. Tangerine peel is loose and easy to peel, while orange peel is firmer and usually needs to be cut open with a knife before eating. In addition, folk tradition often says that tangerines are warming in nature and that eating too many can cause internal heat, so it is enough to eat them in moderation in daily consumption.