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Tangerines

Department of Defense fact sheet containing nutritional information for tangerines.

Product Description

Tangerines should have pebbly skin, with a deep orange color that is easy to peel. The fruit should be easy to pull apart due to naturally formed segments. Flavor should be rich and sweet.

Peak Growing Season

Domestic tangerines are available between July and April.

Uses

Because they are easy to peel, tangerines are best eaten out-of-hand.

Preparation

Tangerines should be washed before serving whole or cut up. Handle with care to avoid bruising.

Storage

Tangerines should be refrigerated immediately upon receiving and should be stored between 45–50 degrees Fahrenheit with a relative humidity of 85–90 percent. The fruit will become soft and spongy if stored at temperatures below 40 degrees Fahrenheit and will deteriorate rapidly if stored at room temperature. Handle fruit with care, do not stack or drop cartons.

Best If Used By

Tangerines can be stored in the refrigerator for one to two weeks.

Nutrition Facts

A large-size tangerine (4.2 ounces) (about 3/5 cup fruit) provides:

Calories 64 kcal
Protein 0.97 g
Carbohydrate 16.01 g
Fat 0.37 g
Saturated Fat 0.047 g
Cholesterol 0 mg
Iron 0.18 mg
Vitamin C 32 mg
Vitamin A 41 RAE
Calcium 44 mg
Sodium 2 mg
Dietary Fiber 2.2 g


Source of Information

Produce Marketing Association [http://www.pma.com] External link opens in new window or tab.
Produce Oasis [http://www.produceoasis.com/] External link opens in new window or tab.
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00] External link opens in new window or tab.
Dole [http://www.dole.com/] External link opens in new window or tab.

Questions: Amy Bell | abell@cde.ca.gov | 916-322-5051 
Last Reviewed: Tuesday, March 1, 2016
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