Tangerine

Tangerine
Tangerine is a fruit similar to orange, smaller and slightly flattened by its base. It is one of the most popular fruits in the world because of the ease with which it is peeled. The bark is smooth and shiny

Tangerine. Characteristics.

Tangerine is a fruit similar to orange, smaller and slightly flattened by its base. It is one of the most popular fruits in the world because of the ease with which it is peeled. The bark is smooth and shiny, the color varies from yellow to red-orange and the pulp can be sweet or very sweet.
The fruit has a globosely and depressed form at its base, measuring about 4-7 cm in length and 5-8 cm in diameter.
Its color is variable, it can go from the greenish yellow until the red orange, although an important characteristic is its brilliant crust. This is easy to peel and has numerous sunken oily glands that impregnate the hands of the person who presses them, hence the characteristic smell that is impregnated in the fingers of the consumer. The pulp is juicy and sweet, it is divided into 10-12 segments, with seeds or not in its interior depending on the variety in question.
The tangerine is a source of vitamin C, although in a lesser proportion than orange, it is rich in fiber and has a high water content.
The commercial importance of tangerine is in its natural consumption, as dessert or snack, and the presence of this fruit in European markets is increasing. In the kitchen the tangerine can be used in hunt preparations and pork dishes, in seafood dishes, in salads, etc. They are also used for infinity of desserts, as Macedonias, cakes, creams, etc.
At an industrial level, mandarin can be used for different products such as juice, preserves such as jam or comfitures, for the preparation of mandarin orange liqueur extracted from the crust, for the extraction of essential oils used in the manufacture of liqueurs, confectionery and manufacture of soft drinks. But in general we can say that the industrial use of tangerine in juices is not excessively important since the orange has better properties for these uses.

Tangerine. Health Benefits.

Like orange, fresh mandarin is low in calories. It is also a good source of fiber, potassium and vitamin C. This vitamin can influence a number of physiological states, particularly in the reduction of nitrosamines, which have carcinogenic effects. It has been suggested that the antioxidant capacity of vitamin C can protect against various types of cancer, while enhancing immune functions. Tangerine also contains folate, a vitamin B complex that is related to health during pregnancy, although its concentration is not as high as that of orange.
In addition, mandarin (and other related fruits) is a primary source of beta-cytoxanthin in the diet. Beta-cytoxanthin is a non-provitamin A carotenoid with antioxidant properties. Carotenoid-rich diets are associated with a decreased risk of cancer and cardiovascular disease. Mandarins also contain the phytochemicals D-limoene, coumarin, flavonoids and terpenes. These compounds help decrease the risk of cancer.
Tangerine is suitable for treating ulcers, the gallbladder, is good for fever, anorexia, cough and alcohol intoxication.
It also contains a substance called hesperidin that possesses bronchodilator and anti-inflammatory properties, is suitable in the treatment of ulcers and favors the proper functioning of the gallbladder.
The volatile oil that it possesses can stimulate the digestive system, propitiating the expulsion of the gases accumulated in the intestine and in the stomach and favoring the digestion.
Tangerine opens the appetite, moistens the lungs and eliminates cough. It is useful for treating fever, hiccups, anorexia, cough with phlegm and alcohol poisoning.
The mandarins can consume their pulp or juice or can be mashed with shell applying the paste obtained.

Tangerine. Popular tradition in Cuba.

The harvest of tangerine in Cuba takes place in the months from March to August, as it is the best season of yield and quality for fresh consumption. Care should be taken to avoid puncture, injury or other damage that may affect quality and its conservation.
When buying mandarins and obtaining the best nutritional value and flavor, you should select those with a sweet smell and the heavier ones for their size, as they are more likely to be juicy, with bright colors and without watery or soft parts, nor brown areas. The skin should be soft, but not wrinkled.
They are stored in the vegetable drawer of the refrigerator if it is not to be eaten immediately and last up to two weeks to be used. Prepare the juice of mandarins in the same way as that of oranges. In fact, you can substitute orange juice for mandarin orange juice in most drinks and recipes.

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