First cultivated in China and Japan some 3,000 years ago, the tangerine has a taste that is sweeter and stronger than an orange – and one that is less sour.
Ever since my elementary school days’ history, I’ve associated oranges with vitamin C, as I learned of sailors suffering from scurvy due to a vitamin C deficiency during their long voyages. But, more recent research reveals that there is so much more goodness packaged within. New research from The University of Western Ontario has discovered a substance in tangerines not only helps to prevent obesity, but also offers protection against type 2 diabetes, and even atherosclerosis, , the underlying disease responsible for most heart attacks and strokes.
Although they are mostly enjoyed peeled and eaten right out of the hand, they are delightful addition to salads, desserts, and a verity of main dish recipes, including a Tangerine Chicken.
The peak season for this refreshing fruit is from October through April, so grab some of this delicious fruit while they’re at the peak of flavor, and find out how versatile they truly are.
Try this delicious recipe from Melissa’s, that we recently made: Dried Cranberry-Pixie Tangerine Scones with Pixie Tangerine Sauce. We made it with some juicy tangelos.
