Harvesting time: from December to April
Tangerines belongs to the Rutaceae family. There are several varieties, among the most common we can find Citrus reticulata, Citrus nobilis and Critus clementina.
A tangerine tree can give us up to 600 fruits per year and reach a height of between two and four meters.
Its slices are small and juicy, with a light orange flesh. The tangerine’s skin is thin, easy to remove, very fragrant and rich in limonene, an antioxidant substance.
As for nutrients, the mandarin is very rich in vitamin C, but it also has vitamins B, A, and P, folic acid and various minerals including magnesium, potassium, calcium and iron. Tangerines also contain bromine, a substance that promotes sleep and relaxation. It is a good ally in the prevention of illnesses caused by cold and it helps to protect capillaries and bones.
Tangerine fruits can be consumed as fresh fruit or used for the production of candied fruit or jams. An essential oil is extracted from the skins of mandarins and is also used in the production of liqueurs.
The mandarins do not reach the ripening stage after the harvesting operation and, for this reason, the harvesting must take place at the time of the desired ripening.