How to choose the right tangerines: the most delicious varieties of your favorite New Year's fruit. How to choose delicious tangerines? Abkhazian tangerines sour or sweet

New Year is not only a Christmas tree, holiday lights, snow and gifts. One of the main attributes of your favorite holiday are tangerines. Where do they come from and how do fruits from different countries differ from each other? And most importantly, which of them are the most delicious?

Abkhazia

Tangerines in Abkhazia ripen in late November - early December. However, they start harvesting in advance in order to have time to sell most of it by the New Year. Abkhaz fruits are easy to recognize on store shelves - they are small, have a very thick yellow peel, which, however, is easily separated from the juicy pulp. This variety, by the way, was brought to Abkhazia from Japan. It is considered the most frost-resistant and easily transfers transportation to Russia, which is the number 1 market for producers of the republic.

Turkey

Unlike oranges, which are harvested all year round in Turkey, tangerines ripen closer to mid-autumn. The first harvest is usually celebrated in October. The most fruitful regions are Bodrum, Alanya, Antalya and Mersin. Turkish tangerines have a yellow-orange color, a fairly regular, round shape. The peel is quite thin, but it is not always easy to peel the fruit from it. The taste is sweet and sour, but most often quite bland. And in the fruits - too many seeds.

Morocco

Moroccan tangerines are easy to distinguish from all others - they are small, bright orange and slightly flattened from above and below. There are almost no seeds in such fruits, and they taste sweet and unusually juicy. Harvest in Morocco is harvested once a year. The earliest fruits reach the markets at the end of November. Often in Russia, clementines, citrus hybrids, are sold under the guise of Moroccan tangerines. They differ from their counterparts in a larger size and extremely bright color.

Argentina

Argentine tangerines are the earliest, and therefore the most expensive. They can be found on Russian shelves starting in September. The fruits are quite large, bright orange. The taste is sweet and sour, there are a lot of seeds. It takes a lot of effort to peel Argentinean tangerines. Their peel is thin and constantly torn, and the secreted juice stings the fingers.

China

The country is considered the leader in terms of the volume of citrus fruits grown, including tangerines. Fruit picking begins in late September - early October. Plantations are found mainly in the provinces of Guangxi, Jiangxi, Hunan, Zhejiang and Hebei. Chinese tangerines are small, light orange. The skin is a little bumpy. Often fruits are sold on twigs with leaves. When choosing tangerines from the Middle Kingdom, rub the leaf - a light, grassy aroma should come from it. If it is not there or the smell is too strong, the fruit trees have most likely been generously treated with fertilizers.

Israel

Tangerines in the Promised Land ripen in the middle of winter. And they reach Russia at best by the end of January. The fruits are medium, pale yellow in color. The skin is thin, shiny, but it is cleaned with great difficulty. Israeli tangerines are not distinguished by their juiciness, they are rather dry, but this does not particularly affect the sweetness of the fruit.

Tangerines are not just a symbol of the upcoming New Year, but also a delicious juicy delicacy that is very difficult to refuse. But the purchase is not always successful. Sometimes citruses turn out to be sour, dryish, with a huge amount of seeds inside. What to do? How to buy delicious and juicy tangerines, decorate the New Year's table with them and enjoy the juicy orange fruit? Is it possible to choose good tangerines only by external signs?

Producing country

Many people wonder why tangerines have become a symbol of the New Year, because now a lot of fruits come to the country in winter, what is the point? Everything has been going on since Soviet times, when decorating the table with fresh fruit for the New Year was a real problem. Of the natural and affordable fruits, there were only Abkhazian tangerines, which ripened in December. On the eve of this large-scale holiday, all the shelves of shops and markets were littered with tangerines. And this is really wonderful, because tangerines in winter are a source of valuable vitamin C, protection against colds and flu. But today, not only Abkhazian tangerines are entering the markets, let's look at trade parties in more detail.

1. Abkhaz. Even today, after many years, these tangerines are considered the most popular and delicious. In appearance, Abkhazian tangerines are not very attractive - the shape is slightly flattened, the skin with grayish spots, faded. The peel perfectly departs from the main pulp, literally rests on the “peeps” on top and bottom of the fruit, there is a void between the peel and the pulp. But it is these tangerines that are considered the most delicious and healthy. Abkhazian tangerines are very sweet, they have few or no seeds at all. In addition, the absence of long-term cargo transportation allows manufacturers not to process the goods with various gases and chemicals; such a fruit is considered more environmentally friendly.
2. Turkish. Tangerines from Turkey appeared on the Russian market relatively recently. They delight the buyer with their glossy look and attractive price. However, often tangerines are nothing more than nothing. Very often they come across sour, with a large number of seeds. The peel of Turkish tangerines is separated from the pulp with difficulty, the peel has a yellowish or greenish color.
3. Moroccan. Many people will like this type of tangerines - these citrus fruits have a rather sweet taste and a characteristic pronounced aroma. Tangerines from Morocco are very bright, orange - almost red, they are easy to peel, rarely come across sour, contain almost no seeds. The appearance of Moroccan tangerines is smooth, shiny, dense. In the middle of the fruit you can find a small dent. Real Moroccan tangerines are decorated with a sticker from the country of origin - in the form of characteristic black diamonds.
4. Spanish. This type of tangerines can be considered the best. Their peel is very beautiful, smooth, thin, bright. Such tangerines are perfectly cleaned, stored for a long time. But their main value is in taste - fruits from Spain amaze with juicy and rich sweetness of citrus. Spanish tangerines have two drawbacks - they are more expensive than others, and they are very rare on the market. If you met tangerines from Spain on the counter, be sure to enjoy their juicy taste.
5. Israeli tangerines. This type of fruit is difficult to personify with the new year, since these citrus fruits ripen just after the New Year, closer to the middle and end of winter. Israeli tangerines have a thin and smooth skin that peels well. But it is difficult to call the fruits ideal - they are very often dryish.

In addition, on the shelves of modern stores you can find many hybrid varieties - Clementine, a hybrid of mandarin and grapefruit, tangelo, mineola, etc. But for a man of the old school, nothing can replace classic tangerines with a taste that is familiar from childhood. Unfortunately, sellers do not always honestly answer the question about the origin of fruits on the counter, the exporting country is hiding, especially if it is not a popular producer. Sellers easily give out all varieties of tangerines as Abkhazian or Spanish. Therefore, it is very important to be able to independently choose the juicy and sweet fruits of orange citrus.

If you have the honor to buy one of the most important symbols of the holiday, be sure to approach the task responsibly.

1. A good, ripe and tasty tangerine should be quite firm and strong.
2. Press down on the tangerine - if juice flows out of it, most likely the fruit has already begun to rot.
3. The peel of a ripe citrus is much easier to peel than that of an unripe fruit.
4. Try not to buy tangerines with wrinkled or soft sides - such a fruit was either transported incorrectly or it began to rot. This also happens if the tangerines were frozen and thawed several times along the way.
5. But gray minor spots and cobwebs are normal. Sometimes this indicates the natural ripening of the fetus.
6. Try not to buy tangerines with a characteristic gray coating. Even if you wipe such a fruit, grayness will remain in hard-to-reach places - the folds of the pores. These are traces of the gas that tangerines are treated with so that they are stored for a long time and delivered in a good presentation.
7. It is believed that small tangerines are sweeter and have fewer seeds. But large and flattened fruits often turn out to be sour.
8. Press lightly on the fruit. A sweet tangerine will be hard, but a soft citrus will be watery and sour. But remember that an excessively hard fruit indicates immaturity; you definitely should not buy such tangerines.
9. A good, ripe citrus has a thin skin that separates well from the pulp. Move the peel - they are slightly crushed. But this should not be confused with the excessive softness of rotten fruit.
10. Smell the citrus - a good tangerine has a characteristic sweet aroma, no fungal or moldy smell.

Once you have selected the right tangerines, take your time to buy them. First, buy one medium-sized tangerine, open it and taste it. If the fruit turned out to be sweet, feel free to make a purchase. But remember that you need to choose on your own, the seller can carefully change the citrus and you come across a tangerine from a different batch, and you will buy sour and pitted fruits. It is sad to realize this, but cheating in the markets is not uncommon. When eating tangerines, try not to completely clean the pulp of white veins - they contain a lot of useful substances that will help your body survive the winter.

Teach your child from an early age to wash a tangerine before he is about to eat it. Chemical agents very often remain on the peel - ethylene or fungicides, which protect the fruit from pests, fungus and rot. Even if the child peels the peel, some of the toxic substances will remain on the hands and get into the food along with the pulp. Be careful and eat tangerines correctly!

Video: how to choose safe and tasty tangerines

How to choose tangerines so that they are safe for your health and at the same time tasty and healthy?

If you asked yourself such a question, then be sure to read this article and learn about all the secrets of how to choose tangerines.

I really love tangerines, especially before the New Year holidays. And it is with the choice of fragrant, tasty and beautiful tangerines that preparations for the New Year begin.

But many of you do not even suspect what dangers these beloved fruits carry for your health if you do not follow a number of rules when choosing and eating them.

The biggest danger in the tangerine lies precisely in its peel, as it is in direct contact with the environment.

Whatever is on your hands and on the skin of the tangerine is transferred to the flesh of the tangerine when you peel it.

So the most important rule is:

All tangerines must be washed before you start eating them!

And in no case do not let your children clean tangerines with their teeth, because. at the same time, a lot of bacteria enters the mouth, which in turn is very dangerous for health.

The use of unwashed tangerines can provoke the appearance of food poisoning, acute intestinal infections in both young and older children.

And no matter how sad, but according to statistics, it is during the New Year holidays that the largest number of tangerine poisonings occurs.

Diarrhea and abdominal pain are the first signs of poisoning.

IMPORTANT INFORMATION

Very often, when our stomach starts to hurt, we don’t really pay attention to it, in the hope that everything will pass. But, often, it can be a symptom of quite dangerous diseases, with serious consequences. And, in which I describe how to behave if your stomach hurts.

Most experts are sure that the reason for poisoning with tangerines is that they are not washed before use.

And do not forget that when transporting tangerines, the rules of sanitary hygiene are not always observed. Plus, tangerines are treated with certain chemicals to extend their shelf life.

Therefore, remember the most important rule and always wash tangerines before serving!

Now consider the main dangers that await you if you do not wash tangerines before eating.

Nutritional value of tangerine

The table above, and all subsequent tables, describes the amount (proteins, fats, carbohydrates, ...) per 100 grams of an edible product.

vitamins

Macronutrients

trace elements

How to choose tangerines? 3 basic rules!

Let's find out soon how to choose a safe tangerine and not harm yourself and your loved ones!

Rule #1 - NO ETHYLENE

It is with this gas that unscrupulous carriers process green fruits that have not yet ripened so that they last longer, do not deteriorate and ripen during transportation, as well as during sales.

Why is ethylene dangerous for your health?

Ethylene is toxic. It is a phytohormone and is used to speed up the ripening of fruits. It affects the liver, kidneys, can accumulate in the liver, cause toxic hepatitis, and can even cause convulsions.

So, how to choose tangerines without ethylene. The main signs that the fruit has been processed:

And even if you wash it well, it is still an unhealthy fruit, since it is unripe and will not bring any health benefits.

Also, tangerines should have a pronounced citrus smell and this is one of the main criteria for choosing fresh and healthy tangerines. Therefore, if this smell is absent, then it is obvious that the manufacturer or carrier has taken tangerines that are not yet ripe.

It is thanks to the aroma of tangerines that we feel the approach of the New Year and this is exactly what will help you make the right choice of a quality product!

Rule #2 - NO FUNGICIDES!

* (chemicals that tangerines are treated to protect them from fungi).

If you use such tangerines, then health problems will not keep you waiting.

IMPORTANT INFORMATION

Also, I want to draw your attention to the fact that if you have not previously followed the rules for choosing a tangerine, and in principle were not interested in the topic of health, it is important for you to understand where serious illnesses come from. , where she told how to never get sick with terrible diseases again and look great!

In high doses, fungicides cause toxic hepatitis, kidney failure, and in humans, kidneys can be affected. Also, fungicides are very poorly combined with alcohol, because. their action is amplified hundreds of times!

How to choose tangerines without fungicides?

The main sign that fungicides are present in the peel of tangerines is a waxy sheen. Tangerines are as if covered with a film and unnaturally shine. Although by nature the peel of tangerines should be a little rough.

Remember that not all that glitters is gold!

And another danger that may await you These are frozen tangerines. That is, when you pick up tangerines in your hands, they are wet and soft. Or when you lightly press them, they leave small dents that do not disappear. I also do not advise you to buy such tangerines, because. they are already corrupted.

And the last danger...

Rule #3 - NO FRUIT FLY LAUGHTS!

The Mediterranean fruit fly is one of the most dangerous insects on earth.

Unlike other pests, whose diet is limited to certain plants, this fly feeds on about 200 species of different plants, including citrus fruits, bananas, figs, pomegranates, peaches, plums, apricots, grapes, tomatoes, eggplants and even peppers.

Its larvae feed on the skin of the fruit and literally a few days after infection, the fruits fall off and mold develops in the place where the fly damaged the fruit and the fruit begins to rot.

If the eggs got into the middle of the fetus and a person ate such tangerines, then these eggs are absorbed into the bloodstream, spread throughout the body, to different organs, and this can cause irritation of the mucous membranes of the intestines, stomach, pain in the anus, in the abdomen, and ultimately problems you are provided with health.

That's why, if you see traces of decay, black dots, mold on tangerines, in no case do not buy them!

Friends, I hope that you have already learned the tips on how to choose tangerines that are safe and healthy for your health, and now, consider how to choose delicious tangerines.

How to choose a delicious tangerine?

To begin with, you must determine for yourself which tangerines you like the most: sweet, sweet and sour, pitted or pitted.

Since different varieties of tangerines grow in different countries, and each of these varieties has its own unique taste.

Consider the most popular varieties of tangerines from different countries.

Spanish tangerines

Variety Clementine.

They are a pronounced orange color, very sweet and almost pitted.

Turkish tangerines

Tangerines from this country are distinguished by their sourness, they are yellow in color and completely pitted.

Tangerines from Morocco

These tangerines are considered royal, because. they are very sweet, bright orange in color, pitted and similar to an orange inside.

Abkhazia or else as they are called: “Georgian tangerines”

The most popular tangerine variety in Soviet times, because. they ripen in December, just before the New Year.

They are large enough, easy to clean, very juicy, sweet and sour, and they have few seeds.

Israeli tangerines

Now also a very popular tangerine variety. They are distinguished by a very thin and naturally shiny skin. Israeli tangerines are easy to peel and very sweet.

How to choose tangerines, the last rule:

Buy exactly those tangerines that you like the most to taste and then they will really create a festive mood for you!

I am sure that these tips on how to choose tangerines that are safe and healthy for your health will come in handy.

I like it I don't like it

- exotic cult. Everyone ate fresh Abkhaz fruits with pleasure. New Year's holidays were unthinkable without the aroma of pine needles and tangerines. The question of how to choose tangerines is still relevant today at this time. Fruits are brought from all over the world. Simple rules will help you not to get into a mess, not to risk your health.

Rules for choosing ripe and high-quality tangerines

If the seller on the market did not let you try a slice of the fruit or exotics are bought in a supermarket, you can still choose good ripe specimens.

Citrus Selection Criteria

We evaluate the peel of the fruit by appearance:

• It must be solid, without tears.
• In good ripe fruits, the skin is moderately shiny, fresh, structured. Not wilted or shrunken, but not softened.
• The color is orange, yellow or reddish (depending on the variety), but always rich, thick. There are green varieties.
• The color is uniform, without veins, spotting, especially green, dark or moldy.

We check other characteristics of the fruit:

• Ripe fruit with light compression slightly springy, but returns to its place. In immature exotics, a dent does not form, in overripe ones it does not disappear.
• If, when touching the fruit, soft segments are found or juice flows out, this is a sign of the onset of decay.
• Soft or crushed barrels of fruit signal: the batch has frozen during transportation or storage, or has begun to rot.
• The color of the pulp and peel of high-quality citruses is the same.

It is better to buy tangerines with a fresh citrus aroma, without an admixture of rot or mustiness.

Stop factors when buying exotics

Do not take citruses with such a peel:

Citruses with traces of mold on the skin are also dangerous. Do not believe the seller, who convinces that this is only "from above". The peeled pulp will give off mold. It is absolutely impossible to eat it, especially for children.

How to choose sweet tangerines

When buying exotics, most are looking for a sweet rather than a sour or sour variety. You can recognize them, given the simple recommendations.

External signs

Most often they differ in the following characteristics:

• They are medium in size with a bright rich skin. In most sweet varieties, it is yellow or orange, but not pale.
• Sour are different from sweet in mass. A sweet exotic is slightly heavier than a sour exotic of the same size. This is due to the increased juiciness of the fruit pulp.
• Unsweetened citrus varieties are usually flattened or large in size.
• A sweet ripe fruit peels off easily. It also does not fit tightly, that is, a small gap remains between it and the pulp.

Wanting to get sweet tangerines, they choose medium-sized specimens with a skin rich in color.

Sweet varieties

There are several varieties of citrus, each ripe fruit of which is guaranteed to fill with sweet juice:

• Pixie. Orange scale citruses, the peel is "nostrilous", easily removed. Pulp without seeds, juicy. The taste is sweet to honey. They ripen by spring, but there are longer on the market, since the crop is removed gradually, until summer.
• Anchor. Very sweet but not presentable: skin with dark spots and bumps associated with rot or damage. Fruits ripen in spring or early summer, but due to external flaws they are not very popular.

• Honey. Citruses from Abkhazia or Israel. The dimensions are miniature, the shape is flattened, the skin is thin yellow-orange. The pulp is juicy, amber, its sweet taste resembles honey. A lot of bones, exotics are difficult to clean.
• Satsuma. An early maturing variety that ripens in December. Cultivated in Japan and China. The fruit is sour-sweet, the peel is loose, easy to clean. But it is larger in volume than the pulp. There are almost no seeds. The slices are different in size, which looks interesting when decorating dishes.
• Dancy. Native to North America. The skin is thin, the color is dark orange. The pulp of the same shade, juicy, sweet, endowed with a strong spicy aroma. The fruits are small, bumpy.
• In addition to the traditional yellow or orange exotics, there are green ones with bumpy skin. They are called Philippine. But the pulp is beautiful, tasty: bright orange, juicy, sweet, fragrant. The connoisseurs are after them.

Sweet hybrids

Tangerines are complemented on the shelves with sweet hybrids:

• . The product of crossing a mandarin with an orange, the sweetest of the hybrids. Cultivated in northern Africa, Central America, Spain and Turkey. Medium size, juicy flesh. The peel is bright orange, finely porous, easily removed.
• Tangor. Also exotic plus orange. Cultivated in Morocco and Turkey. Orange-red fruits in size - like a large tangerine or undergrown orange. The pulp is juicy, the taste is sweet, the peel is easy to peel.
• Tangelo. This hybrid of mandarin and grapefruit has sourish flesh, and a subtle bitterness is felt. The fruits are orange with reddishness, there are few seeds.
• . Also a hybrid with grapefruit, the fruits have the shape of a pear, the taste is sweet. The skin is orange with reddishness.

Not all of the listed sweet citrus varieties or hybrids make it to the market, but it is useful to know about them, especially for those who order fruit online.

Selection by country of origin

The citizens of the Soviet Union did not face the problem of choosing citrus fruits. There was only one option - domestic from Abkhazia. Fruit, which sometimes came from Morocco, did not disperse further than both capitals.

Today the market is oversaturated with citrus fruits from all over the world, for any request and budget. Species grown in a certain region have their own external and taste characteristics.

How to choose Abkhazian tangerines

The most native variety for us, an attribute of the New Year and a gift from the capital.
Abkhazian citruses are cultivated almost at hand, they are brought quickly, therefore they are “ennobled” symbolically. Their peel is yellowish-orange, porous, and easily peeled off. The pulp is juicy, the taste is sweet with sourness. Almost all of these tangerines are pitted, in some species their number is moderate.

How to choose Spanish tangerines

Citruses from the Iberian Peninsula are distinguished by a rich orange skin color plus medium dimensions. The peel is pronouncedly porous, easy to clean. This fruit is juicy and sweet. Almost all types of seeds have a minimum, there are seedless varieties. Most often these are sweet clementines.

When choosing Spanish citruses, it is better to prefer specimens with a stalk or leaves - they stay fresh longer.

This is especially important if a sweet exotic is purchased before the New Year holidays for the future.

How to choose Turkish tangerines

These fruits are small, "stuffed" with seeds. Peel - yellow or light orange, dense, difficult to peel off. Most of the flesh tastes sweet, but sour specimens are not uncommon.

From Turkish exotics, it is better to choose orange specimens: they are the sweetest.

Nearly budget-friendly.

How to choose Moroccan tangerines

The sweetest tangerine is Moroccan. Due to the increased sweetness and dimensions, it is recognized as royal. The fruits are round. Among them you will not find dryish or sourish - the pulp of all is juicy and sweet. The peel (or rather, the skin) is thin, rich orange to reddish, easily removed. There are almost no seeds.

If sweet Moroccan citruses are needed, they are identified by a small dent in the center of the fruit, where the former flower used to be.

How to choose Israeli tangerines

Citruses ripen later than others - by January. The fruits are sweet and pitted.

In Israeli tangerines, the peel is glossy, thin, and can be removed without problems.

The downside is that the flesh is often dry.

Safety first

With their entourage alone, tangerines create a positive mood. It is not surprising that they are served whole, unpeeled. But this requires vigilance from the owners:

• Fruits must be washed: scald with boiling water or pour hot water for a couple of minutes, then rinse.
• Even if the exotic is supposed to be used as a sweet ingredient in the dish, it is cleaned only after washing. And in no case before - microbes and other chemistry from the peel will go to the pulp.
• Children can only be given sweet, purified exotic. If the child wants to remove the peel or try the fruit “on the tooth”, they give thoroughly washed fruits.

It is better not to use citrus peel, but the white mesh fibers around the slices are useful even for children. They are rich in useful trace elements.

Conclusion

It is difficult to determine which tangerine is the most delicious, because each person likes his own. Fortunately, you can easily choose the option you like for the festive table. Turkish exotics are sour, with an abundance of seeds. Israeli mandarin is deprived of them, sweet, but dry. Royal fruits - Moroccan: sweet, high juiciness, reminiscent of an orange. Native Abkhazian citruses are also very juicy, but slightly sour. Spanish exotic is sweet.

Fruit can be stocked up a week before the New Year. They will keep in the refrigerator, basement or other cool room. The main thing is to create the right microclimate: humidity 65-70% plus temperature +5-6°C.

Moroccan tangerines are an essential attribute of the New Year and the festive table. These fruits are easily recognizable among all others by their characteristic black diamond-shaped sticker. Meanwhile, there are several varieties of these fruits, each of which has its own taste and characteristics.

How to choose tangerines

Of course, the fruit must first be inspected for the absence of foreign spots or other unpresentable marks. So, on high-quality tangerines there should not be any marks, specks or dents, places of decay, and even more so there should not be mold or outright rot. The fruits themselves should be elastic, not too soft, more or less regular in shape. You should not buy dry or generally hard Moroccan tangerines - it is better to give preference to dense and weighty fruits that will have a sweet taste.

The peel should be porous with a uniform color. About the latter - the color of the fruit varies from light yellow to rich orange.

Mandarin varieties by country of origin

The appearance and taste of tangerines depend on the territory and in what climatic conditions they were grown. To date, there are several varieties that are classified, depending on the countries of origin. So, there are the following types of tangerines:

• Tangerines from Abkhazia. These are quite small fruits with a yellow skin. Sometimes they may have small green spots or veins. It has a sweet and sour taste with few seeds.
• Tangerines from Spain are quite expensive. Fruits with a thick and soft skin, which very easily comes off directly from the fruit itself.
• Moroccan tangerines can boast of a relatively low price and delicious taste. The shape of the fruit is slightly flattened, the peel is distinguished by a bright and rich golden-orange color. Tangerines are juicy and sweet with a small amount of seeds.

It is worth noting that several fruits can be grown in the same country. That is why Moroccan tangerines are often found on sale, which, in their characteristics, correspond to the same Spanish ones, for example.

What is this fruit?

Mandarin is a small tree or with rather hard leaves of rich green color, which contain a large amount of essential oils. The flowering of the shrub begins around the beginning of May. The inflorescences of a tree or shrub exude a pleasant sweetish aroma. If the insects managed to process tangerine flowers before the start of the rainy season, you can expect a rich harvest of citrus fruits.

Traditionally, Moroccan tangerines are the symbol of the upcoming New Year and Christmas. Where do these fruits come from on store shelves? As a rule, the most common supplier countries are Spain, Abkhazia, Morocco, Egypt, etc. The bright color of the fruit, the unique aroma and unsurpassed taste - all this gives the atmosphere of a holiday and enhances the feeling of approaching magic.

To whom are tangerines contraindicated?

Unfortunately, not everyone can afford to enjoy juicy citrus fruits. We are talking about those who are allergic to everything juicy, bright, yellow-orange and sweet and sour. Even small tangerines are a fairly strong allergen that can provoke very undesirable consequences.

In addition, those people who suffer from chronic diseases of the gastrointestinal tract need to enjoy ripe fruits with extreme caution. So, for example, ulcers should refrain from eating tangerines, even on New Year's Eve. The same warning applies to young children who have not yet fully identified allergic reactions. Excessive consumption of tangerines and other citrus fruits can cause severe allergies. In addition, even healthy people should not abuse the pre-holiday mood and lean on tangerines - after all, this is a strong allergen.

Taste qualities of Moroccan tangerines

Moroccan tangerines, as we have already noted, are distinguished by an oblate shape. The peel of the fruit is dense with uniform pores. The presence of small greenish spots or veins on the peel is allowed, but the main color of the mandarin is orange.

The pulp of Moroccan tangerines is juicy, with a moderate content of seeds in it. The taste is sweet and sour, but the sweetness still prevails over the acidity of the taste. The cost of Moroccan tangerines is moderate. In the pre-holiday bustle, you can easily buy a few kilograms of ripe fruit for yourself and your loved ones. Such tangerines are well stored, unlike the same Spanish ones, for example.

The benefits of Moroccan tangerines

It has already become clear how to choose tangerines and what you should pay attention to first. Now it is worth deciding on the main advantages of these fruits. First of all, it is necessary to note the obvious fact - Moroccan tangerines, like all citrus fruits, are an excellent source of vitamins and minerals. In addition, orange fruits contain a fairly large amount of flavonoids and organic acids. Tangerines from Morocco are characterized by a high content of vitamin C, which means that on the eve of the New Year there is a great opportunity to strengthen immunity and significantly cheer yourself up and everyone around you by treating them to a tangerine.

Storage of tangerines

Existing types of tangerines determine the features and terms of their storage. So, for example, Moroccan fruits are unpretentious and differ in that they can wait for their finest hour for a long time. As a rule, fruits are stored at a temperature of about +4 - +8 degrees. For better preservation, it is recommended to put fresh fruit in a plastic bag - this is necessary in order to reduce the influx of fresh air, which can cause the fruit to dry out.

In any case, it should be understood that tangerines at home are difficult to preserve in their original form for a long time. As a rule, these fruits are stored for about 4 - 6 days, after which the process of decay or drying begins. It is worth noting that Moroccan tangerines are easier to save without special tricks. It is enough just to put them on a vegetable shelf in the refrigerator and cover with a sheet of clean and thick paper (for example, parchment).