Tangerines are classified under Citrus reticulata in the Rutaceae family, a subset of mandarins distinguished by their loose, easy-to-peel skin. Hybrids like tangelos (C. reticulata × C. paradisi) and tangors (C. reticulata × C. sinensis) expand the group, blending traits with oranges or grapefruit. Botanically fruits, they’re prized for their juicy, segmented flesh and aromatic zest.
Originating in Southeast Asia, likely China or India, tangerines date back over 3,000 years, named after Tangier, Morocco, a trade hub. They spread via ancient routes, reaching Europe by the 1800s and the Americas soon after, with Florida and California breeding many modern cultivars. Today, they’re a global crop, thriving in subtropical regions.
Tangerines grow on small, thorny trees (8–20 feet) in warm climates (65°F–85°F), planted in spring on well-drained, slightly acidic soil (pH 6.0–6.5). They fruit from fall to spring—October to April, depending on variety—needing full sun, moderate water, and pruning for airflow. Seeds or grafted saplings mature in 2–3 years, yielding 50–100 fruits per tree.
Culinary uses include fresh eating, juicing, or zesting for desserts, salads, and marinades. Their sweet-tart juice enhances drinks and sauces, while segments brighten salsas or baked goods. Peels can be candied or infused, adding citrusy depth to recipes, making them versatile in sweet and savory dishes.
Nutritionally, tangerines offer 30–35% of daily vitamin C per 100g, plus fiber, folate, potassium, and antioxidants like flavonoids. Low in calories (about 47 per medium fruit), they support immunity, skin health, and digestion. Their vibrant compounds may reduce inflammation, making them a flavorful, healthful choice.
Types of Tangerines
Dancy Tangerine
The Dancy Tangerine (Citrus reticulata ‘Dancy’) is a small to medium fruit, 2–3 inches in diameter, with a deep reddish-orange, loose, “zipper” skin that peels effortlessly. Its juicy, aromatic flesh is sweet with a tangy edge, often containing 10–15 seeds. Originating in Florida in the 1860s from a Moragne tangerine seedling, it was once the U.S.’s dominant variety. Grown on small, thorny trees (10–15 feet) in subtropical climates (65°F–85°F), it matures in December–January on well-drained soil (pH 6.0–6.5). Ideal for fresh eating or juicing, it offers 32% of daily vitamin C per 100g, plus folate and antioxidants. Its fragility and alternate bearing limited commercial use.
Clementine Tangerine
Clementine Tangerines (Citrus reticulata ‘Clementine’), often marketed as “Cuties,” are small, 2–2.5 inches wide, with smooth, glossy, deep orange skin and seedless, tender flesh. Their flavor is intensely sweet with minimal tartness. Likely a hybrid of mandarin and sweet orange from Algeria (late 19th century), they grow on compact trees (8–12 feet) in mild climates (60°F–80°F), ripening November–January on loamy soil (pH 6.0–6.8). Perfect for snacking, salads, or desserts, they provide 30% vitamin C, 4% vitamin A, and fiber per 100g. Their thin peel and cold tolerance make them a global favorite.
Satsuma Tangerine
Satsuma Tangerines (Citrus reticulata ‘Satsuma’) are medium-sized, 2.5–3.5 inches, with loose, slightly rough, orange peel and nearly seedless, juicy flesh that’s sweet and mildly acidic. Originating in Japan over 350 years ago, they’re hardy, surviving 15°F–20°F, and grow on small trees (10–15 feet) in cool subtropical zones (60°F–80°F), maturing October–December on acidic soil (pH 5.5–6.5). Used in fresh eating, canning, or juicing, they deliver 35% vitamin C and potassium per 100g. Their cold resistance and early harvest distinguish them.
Honey Tangerine (Murcott)
Honey Tangerines (Citrus reticulata ‘Murcott’) are medium, 2.5–3 inches, with thin, smooth, orange skin that adheres slightly, encasing juicy, sweet flesh with 5–20 seeds. A tangor (mandarin-orange hybrid) from Florida (early 20th century), they grow on vigorous trees (15–20 feet) in warm climates (70°F–85°F), ripening January–March on fertile soil (pH 6.0–6.5). Excellent for juicing, desserts, or fresh eating, they offer 28% vitamin C, folate, and flavonoids per 100g. Their late season and rich sweetness make them a winter treat.
Sunburst Tangerine
Sunburst Tangerines (Citrus reticulata ‘Sunburst’) are medium, 2.5–3 inches, with bright orange to scarlet, moderately loose skin and juicy, sweet-tart flesh with few seeds (0–5). A Florida hybrid of Robinson and Osceola tangerines (1960s), they grow on medium trees (12–18 feet) in subtropical zones (65°F–85°F), maturing November–December on well-drained soil (pH 6.0–6.5). Great for snacking, salads, or garnishes, they provide 30% vitamin C and antioxidants per 100g. Their vivid color and early ripening boost market appeal.
Ponkan Tangerine
Ponkan Tangerines (Citrus reticulata ‘Ponkan’) are large, 3–4 inches, with thick, loose, orange peel and aromatic, sweet, juicy flesh with few seeds (0–10). Native to Southeast Asia, widely grown in China, they thrive on tall trees (15–25 feet) in tropical climates (75°F–90°F), ripening December–February on sandy soil (pH 6.0–7.0). Used fresh, in juices, or as dwarf ornamental plants, they offer 32% vitamin C, potassium, and fiber per 100g. Their size and fragrance make them a standout variety.
Fallglo Tangerine
Fallglo Tangerines (Citrus reticulata ‘Fallglo’) are medium, 2.5–3 inches, with loose, orange-red skin and juicy, sweet-tart flesh with moderate seeds (5–15). A Florida hybrid (5/8 tangerine, 1/4 orange, 1/8 grapefruit) from the 1980s, they grow on sturdy trees (12–18 feet) in warm climates (70°F–85°F), maturing October–November on loamy soil (pH 6.0–6.5). Ideal for fresh eating or blending into drinks, they provide 30% vitamin C and flavonoids per 100g. Their early harvest bridges summer and winter citrus seasons.
Robinson Tangerine
Robinson Tangerines (Citrus reticulata ‘Robinson’) are medium, 2.5–3 inches, with smooth, deep orange skin that peels easily and sweet, juicy flesh with occasional seeds (0–10). Developed in Florida (1950s) from a Clementine-Orlando tangelo cross, they grow on medium trees (12–15 feet) in subtropical areas (65°F–85°F), ripening October–December on well-drained soil (pH 6.0–6.5). Perfect for snacking or salads, they offer 28% vitamin C and folate per 100g. Their balanced flavor and early season made them a commercial hit.
Fairchild Tangerine
Fairchild Tangerines (Citrus reticulata ‘Fairchild’) are small to medium, 2–3 inches, with thin, glossy, orange skin and juicy, sweet-tart flesh with seeds (5–15). A Clementine-Orlando hybrid from California (1960s), they grow on compact trees (10–15 feet) in mild climates (65°F–80°F), ripening November–January on fertile soil (pH 6.0–6.5). Used in fresh eating, juicing, or desserts, they provide 30% vitamin C and antioxidants per 100g. Their thin peel and rich taste suit small-scale growers.
Owari Satsuma Tangerine
Owari Satsuma Tangerines (Citrus reticulata ‘Owari’) are medium, 2.5–3 inches, with loose, green-orange peel (even when ripe) and sweet, tangy, seedless flesh. A Japanese cultivar (centuries old), they grow on small trees (8–12 feet) in cool climates (60°F–80°F), maturing October–November on acidic soil (pH 5.5–6.5). Eaten fresh or canned, they deliver 35% vitamin C and potassium per 100g. Their cold hardiness (down to 15°F) and early ripening are key traits.
Temple Tangerine
Temple Tangerines (Citrus reticulata × Citrus sinensis), a tangor, are medium-large, 3–4 inches, with thick, rough, reddish-orange skin and juicy, sweet flesh with seeds (10–20). A natural Florida hybrid (early 20th century), they grow on robust trees (15–20 feet) in warm climates (70°F–85°F), ripening January–March on loamy soil (pH 6.0–6.5). Best fresh or in salads, they offer 28% vitamin C and fiber per 100g. Their orange-like size and flavor set them apart.
Willow Leaf Tangerine
Willow Leaf Tangerines (Citrus reticulata ‘Willow Leaf’), or China Mandarin, are small, 2–3 inches, with thin, glossy, orange peel and sweet, juicy flesh with few seeds (0–5). Originating in China, used ornamentally, they grow on slender trees (10–15 feet) in subtropical zones (65°F–85°F), ripening December–February on well-drained soil (pH 6.0–6.5). Ideal for fresh eating or breeding, they provide 32% vitamin C and folate per 100g. Their narrow, willow-like leaves add aesthetic value.
Pixie Tangerine
Pixie Tangerines (Citrus reticulata ‘Pixie’) are small, 2–2.5 inches in diameter, with bumpy, loose, orange peel and juicy, sweet flesh that’s typically seedless. Their flavor is mild with a hint of tartness, lingering pleasantly. Developed in California in the 1920s from a King mandarin hybrid, they grow on compact trees (8–12 feet) in mild climates (65°F–80°F), ripening late, from March to May, on well-drained soil (pH 6.0–6.5). Perfect for snacking, salads, or juicing, they offer 30% vitamin C, 4% vitamin A, and fiber per 100g. Their late season extends citrus availability.
Tangelo (Orlando)
Orlando Tangelos (Citrus reticulata × Citrus paradisi) are medium-large, 3–4 inches, with smooth, orange skin that peels easily and juicy, sweet-tart flesh with few seeds (0–5). A Florida hybrid of Dancy tangerine and Duncan grapefruit (1910s), they grow on vigorous trees (15–20 feet) in warm climates (70°F–85°F), maturing November–January on loamy soil (pH 6.0–6.5). Great for fresh eating, juicing, or desserts, they provide 35% vitamin C and potassium per 100g. Their grapefruit ancestry adds a tangy twist.
Kinnow Tangerine
Kinnow Tangerines (Citrus reticulata ‘Kinnow’) are medium, 2.5–3 inches, with tight, glossy, deep orange skin and juicy, sweet flesh with many seeds (10–20). A hybrid of King and Willow Leaf mandarins from California (1930s), widely grown in Pakistan and India, they thrive on sturdy trees (12–18 feet) in subtropical zones (70°F–85°F), ripening December–February on fertile soil (pH 6.0–6.5). Used for juicing or fresh eating, they deliver 32% vitamin C and antioxidants per 100g. Their seediness limits peeling appeal, but juice is prized.
Mandarinquat (Indio)
Indio Mandarinquats (Citrus reticulata × Fortunella spp.) are small, 2–3 inches, pear-shaped, with thin, orange-yellow skin that’s edible and tart, juicy flesh with seeds (5–15). A mandarin-kumquat cross from California (1980s), they grow on small trees (8–12 feet) in mild climates (65°F–80°F), ripening January–March on well-drained soil (pH 6.0–6.5). Eaten whole, candied, or in marmalades, they offer 28% vitamin C and flavonoids per 100g. Their sour rind contrasts with sweeter flesh, a quirky hybrid treat.
Fremont Tangerine
Fremont Tangerines (Citrus reticulata ‘Fremont’) are medium, 2.5–3 inches, with smooth, reddish-orange, loose skin and juicy, sweet-tart flesh with seeds (5–10). A California hybrid of Clementine and Ponkan (1950s), they grow on medium trees (12–15 feet) in subtropical climates (65°F–85°F), maturing November–January on sandy soil (pH 6.0–6.5). Ideal for fresh eating or juicing, they provide 30% vitamin C and folate per 100g. Their bright color and balanced flavor make them a market standout.
W. Murcott Tangerine (Afourer)
W. Murcott Tangerines (Citrus reticulata ‘W. Murcott’), also called Afourer, are medium, 2.5–3 inches, with smooth, deep orange peel that peels easily and seedless, sweet, juicy flesh. Originating in Morocco (1980s), possibly a Murcott variant, they grow on compact trees (10–15 feet) in warm climates (70°F–85°F), ripening January–April on loamy soil (pH 6.0–6.5). Perfect for snacking, salads, or juicing, they offer 32% vitamin C and fiber per 100g. Their late ripening and rich taste boost their popularity.
Nova Tangerine
Nova Tangerines (Citrus reticulata ‘Nova’) are medium-large, 3–3.5 inches, with loose, orange skin and juicy, sweet-tart flesh with few seeds (0–5). A Florida hybrid of Clementine and Orlando tangelo (1940s), they grow on vigorous trees (15–20 feet) in subtropical zones (70°F–85°F), maturing November–January on well-drained soil (pH 6.0–6.5). Used fresh or in juices, they provide 30% vitamin C and potassium per 100g. Their size and flavor blend tangerine and tangelo traits.
Lee Tangerine
Lee Tangerines (Citrus reticulata ‘Lee’) are medium, 2.5–3 inches, with thin, orange skin that adheres slightly and sweet, juicy flesh with seeds (5–15). A Florida hybrid of Clementine and Orlando tangelo (1950s), they grow on medium trees (12–18 feet) in warm climates (70°F–85°F), ripening November–January on fertile soil (pH 6.0–6.5). Best for fresh eating or juicing, they offer 28% vitamin C and antioxidants per 100g. Their complex parentage yields a nuanced taste.
Page Tangerine
Page Tangerines (Citrus reticulata ‘Page’) are small to medium, 2–3 inches, with smooth, orange peel and juicy, sweet-tart flesh with seeds (5–10). A Florida hybrid of Minneola tangelo and Clementine (1940s), they grow on small trees (10–15 feet) in subtropical climates (65°F–85°F), maturing October–December on loamy soil (pH 6.0–6.5). Great for snacking or juicing, they provide 30% vitamin C and folate per 100g. Their early season and tangelo influence add zest.
Yosemite Tangerine
Yosemite Tangerines (Citrus reticulata ‘Yosemite’) are large, 3–4 inches, with thick, loose, orange peel and sweet, juicy flesh with few seeds (0–5). A California hybrid of Dancy and Encore mandarins (1970s), they grow on robust trees (15–20 feet) in mild climates (65°F–80°F), ripening February–April on well-drained soil (pH 6.0–6.5). Ideal for fresh eating or desserts, they offer 32% vitamin C and fiber per 100g. Their late harvest and size make them a premium choice.
Gold Nugget Tangerine
Gold Nugget Tangerines (Citrus reticulata ‘Gold Nugget’) are small to medium, 2–3 inches, with bumpy, golden-orange skin and seedless, sweet, aromatic flesh. A California hybrid of Wilking and Kincy mandarins (1970s), they grow on compact trees (8–12 feet) in subtropical zones (65°F–85°F), ripening March–June on sandy soil (pH 6.0–6.5). Perfect for snacking or juicing, they deliver 30% vitamin C and antioxidants per 100g. Their late season and rugged peel enhance shelf life.
Shiranui Tangerine (Dekopon)
Shiranui Tangerines (Citrus reticulata ‘Shiranui’), or Dekopon, are large, 3–4 inches, with thick, loose, orange skin and a distinctive top bump, encasing seedless, juicy, honey-sweet flesh. A Japanese hybrid of Kiyomi and Ponkan (1970s), they grow on medium trees (12–18 feet) in warm climates (70°F–85°F), ripening December–March on fertile soil (pH 6.0–6.5). Eaten fresh or in desserts, they provide 32% vitamin C and potassium per 100g. Their premium flavor and size fetch high prices.