TangerinesDepartment of Defense fact sheet containing nutritional information for tangerines.
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.
Because they are easy to peel, tangerines are best eaten out-of-hand.
Tangerines should be washed before serving whole or cut up. Handle with care to avoid bruising.
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.
A large-size tangerine (4.2 ounces) (about 3/5 cup fruit) provides:
|Saturated Fat||0.047 g|
|Vitamin C||32 mg|
|Vitamin A||41 RAE|
|Dietary Fiber||2.2 g|
Source of Information
Produce Marketing Association [http://www.pma.com]
Produce Oasis [http://www.produceoasis.com/]
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00]