The tangerine (Citrus reticula L. var., sometimes referred as Citrus tangerina) is a group of orange-coloured citrus fruit consisting of hybrids of mandarin orange (Citrus reticulata).
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. Genetic study has shown tangerines to be mandarin orange hybrids containing some pomelo DNA. Some differ only in disease resistance. The term is currently applied to any reddish-orange mandarin (and, in some jurisdictions, mandarin-like hybrids, including some tangors).
Tangerines are smaller and less rounded than common 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.
|4516||Tangerine, Algerian (Clementine)||3 Gallon||Clementine. Early ripening, small, reddish orange fruit. Easy to peel, almost always seedless, or very few seeds. Juicy and sweet.|
|4517||Tangerine, Dancy||3 Gallon||One of the oldest variety of Tangerines. Rind is deep reddish color when ripe and easy to peel with very few seeds.|
|4518||Tangerine, Sunburst||3 Gallon||A cross between two citrus hybrids; Robinson and Osceola. Fruit is dark, orange and delicious.|