» Print Recipe
A naturally occurring hybrid of the mandarin. Much confusion exists between the mandarin and the tangerine. The tangerine is darker in colour than a mandarin, but is also loose–skinned, its segments are easily sedescriptionted and the flesh is exceptionally sweet. Tangerine varieties include satsumas and murcott (honey tangerine). Tangerine segments can be used as you would oranges and the zest can be grated and used as you would orange zest. Dried tangerine peel is used whole in strips or ground in Chinese, French, Italian and Vietnamese cooking.