tangerineˌtæn dʒəˈrin, ˈtæn dʒəˌrin
tangerine (n)
- plural
- tangerines
tangerine
English Definitions:
tangerine, tangerine tree (noun)
a variety of mandarin orange
tangerine (noun)
any of various deep orange mandarins grown in the United States and southern Africa
tangerine (adj)
a reddish to vivid orange color
tangerine (adj)
of a strong reddish orange color
tangerine (Noun)
Any of several varieties of mandarin oranges.
tangerine (Noun)
A tree that produces tangerines.
tangerine (Adjective)
Of a deep yellowish-orange colour.
Tangerine (Noun)
A native or inhabitant of Tangier.
Tangerine (Adjective)
From, or pertaining to Tangier
Tangerine (Adjective)
Of, or related to, Blackpool Football Club
Tangerine
The tangerine is an orange-colored citrus fruit which is closely related to the mandarin orange. Taxonomically, it may be named as a subspecies or variety of Citrus reticulata; further work seems to be required to ascertain its correct scientific name. Tangerines are smaller than common oranges, and are usually easier to peel and to split into segments. The taste is considered less sour, but sweeter and stronger, than that of an orange. What can be considered by some to be a good tangerine will be firm to slightly soft, heavy for its size, and pebbly-skinned with no deep grooves, as well as orange in color. Peak tangerine season lasts from October to April in the Northern Hemisphere. Tangerines are most commonly peeled and eaten out of hand. The fresh fruit is also used in salads, desserts and main dishes. The peel is dried and used in Sichuan cuisine. Fresh tangerine juice and frozen juice concentrate are commonly available in the United States. The number of seeds in each segment varies greatly. A popular alternative to tangerines are clementines, which are sometimes called seedless tangerines and are also a variant of the mandarin orange.
Tangerine
The tangerine is a type of citrus fruit that is orange in color. Its scientific name varies. It has been treated as a separate species under the name Citrus tangerina or Citrus × tangerina, or treated as a variety of either Citrus reticulata, the mandarin orange, or Citrus × aurantium, the bitter orange. Citrus tangerina is also treated as a synonym of Citrus deliciosa. It is a group of orange-colored citrus fruit consisting of hybrids of mandarin orange varieties, with some pomelo contribution. The name was first used for fruit coming from Tangier, Morocco, described as a mandarin variety. Under the Tanaka classification system, Citrus tangerina is considered a separate species. Under the Swingle system, tangerines are considered a group of mandarin (C. reticulata) varieties. Some differ only in disease resistance. The term is also currently applied to any reddish-orange mandarin (and, in some jurisdictions, mandarin-like hybrids, including some tangors).Tangerines are smaller and less rounded than the oranges. The taste is considered less sour, as well as sweeter and stronger, than that of an orange. A ripe tangerine is firm to slightly soft, and pebbly-skinned with no deep grooves, as well as orange in color. The peel is thin, with little bitter white mesocarp. All of these traits are shared by mandarins generally. Peak tangerine season lasts from autumn to spring. Tangerines are most commonly peeled and eaten by hand. 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. Fresh tangerine juice and frozen juice concentrate are commonly available in the United States.
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