Tangors

Ingredient

Tangors

The Zesty Hybrid: Unveiling the Tangors' Citrus Symphony

Tangors are small to medium-sized fruits with a smooth, thin, and easily peelable skin. They have a round to slightly oblate shape and are typically bright orange in color. The flesh of tangors is juicy, tender, and segmented, with a vibrant orange hue. The flavor profile of tangors is a harmonious blend of sweet and tangy notes, with a refreshing citrus aroma. The texture is tender and succulent, with minimal fiber content, making them a delight to eat.

Jan Dec
Tangors offer a delightful combination of sweet and tangy flavors, with a refreshing citrus aroma.

Origins and history

Tangors originated in Southeast Asia, specifically in the regions of China and Japan. They are a hybrid fruit resulting from the crossbreeding of tangerines (Citrus reticulata) and oranges (Citrus sinensis). The first recorded mention of tangors dates back to the early 20th century, and they gained popularity for their unique flavor and versatility in culinary applications.

Nutritional information

Tangors are a rich source of vitamin C, providing a significant boost to the immune system. They also contain dietary fiber, potassium, and folate. With approximately 50-60 calories per tangor, they make for a nutritious and low-calorie snack option.

Allergens

Tangors are not known to be associated with any common allergens.

How to select

When selecting tangors, look for fruits that are firm, heavy for their size, and have a vibrant orange color. Avoid tangors with blemishes, soft spots, or signs of mold. The skin should be smooth and free from wrinkles or shriveling. Additionally, choose tangors that feel dense and have a fragrant citrus aroma.

Storage recommendations

To maintain the freshness and quality of tangors, store them in a cool, well-ventilated area away from direct sunlight. They can be kept at room temperature for a few days but are best stored in the refrigerator, where they can stay fresh for up to two weeks.

How to produce

Tangors are typically produced through controlled cross-pollination of tangerine and orange trees. This process requires expertise and is commonly carried out by professional horticulturists or citrus growers.

Preparation tips

To enjoy tangors, simply peel away the skin and separate the segments. Tangors can be eaten fresh as a snack, added to fruit salads, juiced, or used in various culinary preparations such as desserts, sauces, and marinades. Their tangy sweetness pairs well with both sweet and savory dishes.

Culinary uses

Tangors are versatile and can be used in a variety of culinary applications. They add a burst of citrus flavor to salads, desserts, smoothies, and cocktails. Tangor zest can be used to enhance the flavor of baked goods, while the juice can be used in dressings, sauces, and marinades.

Availability

Tangors are commonly available in regions with suitable citrus-growing climates, such as parts of China, Japan, the United States (Florida and California), and Mediterranean countries.