Healthy Foods: Tangerines

Image by Valter Jacinto | Portugal via Flickr

The tangerine originated in China over three thousand years ago. It is one of the world's most popular hybrid fruits. The tangerine is a cross between a mandarin and a bitter orange. And though the fruit has numerous health benefits, it was its loose rind that was primarily responsible for its early success. As you probably know, oranges can be difficult to peel, but tangerines can be stripped clean in no time.

Centuries later, of course, scientists and nutritionists realized that there was much more to the tangerine than commodious skin. For one thing, it was discovered that tangerines have incredibly high levels of Vitamin C. By comparison, a small tangerine has more Vitamin C than a large orange. That same tangerine has only about half the calories.

What does Vitamin C actually do? Good question. After all, millions of children are told to drink their orange juice or grapefruit juice without knowing why. Fortunately, there are legitimate reasons. Probably the most compelling one is that Vitamin C is rich in antioxidants. Antioxidants are important molecules that help the body fight off free radicals that can damage healthy cells. A number of prominent medical professional also believe that antioxidants can help reduce the risk of serious diseases like cancer, which is caused by cell damage and rapid mutation.

Tangerines also contain high amounts of dietary fiber. It is not surprising then that the fruit has been consumed for centuries by people that suffer from digestive disorders. Specifically, tangerines have been used to combat constipation, diarrhea and flatulence. But tangerines are more than just a nutritious snack. They are also quite tasty and quite different from the average orange. This is almost certainly due to the fact that tangerines are hybrid fruits with qualities of both the sweet mandarin and the bitter orange.

On average, tangerines are smaller than oranges, though not as small as clementines. They also have a deeper orange skin than average oranges and their fruit or flesh is quite juicy. Most tangerines are seedless, though some varieties have a few small seeds. Like most citrus fruits, the tangerine should be refrigerated and it should be eaten within a week for maximum nutrition and of course taste.

Like melons and tomatoes, good tangerines are notoriously difficult to find. There is, in fact, a process or technique that if followed may help you choose a proper tangerine. To begin with, a ripe tangerine will have soft, almost puffy-looking skin that feels a bit loose. You may even be able to pinch it a bit. Also, the fruit should feel a little heavy and the skin should be glossy. Green patches near the stem are not at all uncommon and will not have a negative effect on taste.

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