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Ilyar an international commercial trade in which the export of Tangerines to be bought and sold in bulk, Quality discourages exports done. Iran's neighboring countries such as Russia, Turkey, Azerbaijan, Iraq, Pakistan, Afghanistan, Uzbekistan, Kazakhstan, Armenia, countries of Arabic Emirates and other countries neighboring the highest form of presentation for export is sorted so that high-quality and high-quality fruit into the hands of customers the ..
Tangerines can sell for a price management, we keep in contact by telephone..
Tangerines are related varieties of oranges. They generally distinguished from oranges by their smaller size, loose, easily peelable skin (pericarp) and more sweeter juicy flesh (arils). They are also known as mandarin oranges in Europe. In Japan, a closely related seedless variety of mandarins known as Unshu mikan or satsuma mandarin grown in abundance in Kagoshima prefecture. Just as in oranges, mandarins too belong within the Rutaceae (citrus Family) and known scientifically as Citrus reticulata.
Mandarin orange thought to have originated in South-Eastern tropical forests of China. Today, it is widely grown in many parts of the world, as far as California, and South Africa (naartjie in Afrikaans) as an important commercial crop.
|Tangerine (Mandarin). Note for flat, deep orange color well-ripe fruit. Its decidious leaves feature pointed tips.|
Photo courtesy: orphanjones
The tangerine tree is smaller than oranges with slender branches, and deep-green leaves with pointed ends. The fruit is flat, small compared to "Navel" or "Valencia" oranges. Its loose, deep-orange color skin (pericarp) can be peeled rather easily. Inside, it features extensive fibrous pith, which is loosely attached between underside of skin and edible arils. An average-sized fruit has 8-10 juicy segments (arils).
|Tangelos. Note for deep-orange color fruits with nipple-like knob at the top end. Photo courtesy: Muffet|
Several hybrid varieties of tangerines exist:
Tangelos, also known as honeybell, are hybrid between tangerine and orange (Citrus sinensis) or grapefruit (Citrus paradisi). Tangelos, like tangerines, have loose skin and juicy sweet flavored segments. They are distinguished from oranges by a characteristic knob at the stem end of the fruit.
Tangors (Citrus nobilis) are cross between oranges (C. sinensis) and tangerine (C. reticulata). They feature large size, and sweet-tart flavor similar to oranges.
Clementines, another member of citrus family, are cross between mandarin and sweet oranges. They are smaller, have smooth glossy skin, and very sweet, juicy, almost seedless segments.
Yuzu fruit or Japanese citrus fruit is a hybrid between C. ichngenesis and mandarin oranges (C. reticulata). They are characterized by intense lime-like fragrance and tart flavor.
As in oranges, Tangerines too are very low (53 calories/100 g) in calories. Nevertheless, they are valuable sources of flavonoid anti-oxidants like naringenin, naringin, hesperetin, vitamin A, carotenes, xanthins and luteins; in fact, several times higher than in the oranges.
In addition, the citrus fruits are very rich sources of vitamin-C (ascorbic acid), a water-soluble vitamin. Vitamin-C is one of the powerful natural anti-oxidant, which play vital role in collagen synthesis, wound healing, anti-viral, anti-cancer activity, and help prevent from neuro-degenerative diseases, arthritis, and cold/fever...etc., by removing oxidant-free radicals from the body. Vitamin C helps absorb iron in the food by reducing ferrous form of the iron elements to easily absorbing ferric form inside the gut.
Further, they contain natural soluble and insoluble fiber like hemi-cellulose, pectin...etc., which prevents cholesterol absorption in the gut. Adequate fiber in the food aids in smooth bowel movements by acting as a laxative.
Citrus fruits, as such, have long been valued for their wholesome nutritious and antioxidant properties. It is scientifically established fact that citrus fruits, especially oranges, by virtue of their richness in vitamins and minerals, have many proven health benefits. Moreover, it is now beginning to be appreciated that the other biologically active, non-nutrient compounds found in citrus fruits such as phyto-chemical antioxidants; soluble and insoluble dietary fibersplay a vital role in reduction in the risk for cancers, many chronic diseases like arthritis, and from obesity and coronary heart diseases.
Tangerines are winter season fruits. However, one may find them in supermarkets all over the year, thanks for advanced storage techniques. Buy healthy-looking fruits featuring bright orange color and feel heavy in hand. Avoid fruits with spots, excessively softened or feel “hollow” in hand.
Commercially, citrus fruits are washed and waxed to extend their shelf life, appearance, and market price. They are safe to use, however, choose healthy fruits since oftentimes their defects may be disguised by waxing.
Once at home store, store them in a zip pouch and place inside the refrigerator. They keep well for up to a week; however, try to eat as early as possible in order to enjoy their rich flavor and to get full benefits of nutrients.
Tangerines come with natural peel, which makes their edible arils well preserved from contamination. Just wash with moist absorbent cloth to remove any surface dirt, wax…etc. Peel the skin with hands, remove pith and separate segments. Seedless Mandarine/ Clementine segments can be readily eaten. Just as in other citrus fruits, squeeze the seeds out after making a small snip on inner side of the aril at its center. Although it is harmless to eat seeds, their bitter taste makes them inedible.
Here are some Serving tips:
|Candied orange peels.|
Photo courtesy: grongar
|Ponzu sauce with grilled mackerel.|
Photo courtesy: Rick
Like oranges, tangerines can be eaten on their own without any additions.
Tangerine juice is a healthy refreshing drink. It is also used in syrups, sauces, marinades, concentrations…etc.
Its juicy segments add richness to fruit/green salads.
Tangerine zest imparts special orange flavor to confectionary items such as biscuits, cakes, muffins, pastry cream, ice creams…etc.
Yuzu juice and its zest is an important ingredient in traditional Japanese cuisine such as ponzu sauce and ponzu shoyu (with soy sauce), with fish as marinade...etc.
Its skin (pericarp) can be candied as in oranges.
Insecticide sprays are widely applied over citrus crops. Therefore, it is recommended to wash the fruits in cold running water before use. Organic fruits are devoid of these chemicals and are best suited for zest preparation. (Medical disclaimer).
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