Tangerine

Citrus reticulata

The first mandarins of autumn, with the skin still mottled green, announce the arrival of the cold. And what better time to eat them than these months in which the body needs more of its richness in antioxidant vitamins.

Its pleasant sweetness, its low degree of acidity and the softness of its pulp, make this citrus one of the most popular fruits. They are also so easy to peel and eat that they have become one of the favorite fruits of children.

packaging

The tangerine are matured in the tree, protected individually and transported by air from Colombia to Asia and Europe, protected in boxes specifically designed for conservation.

Specifications

The average dimensions of each fruit are 6 to 7 cm long and 4 to 6 cm in diameter. Its average weight is 150 g The product is marketed in boxes of 10 to 12 units of approximately 2.5Kg each

regulations

The fruit, its packaging and packaging comply with all import regulations of fresh food to Asia and Europe

Origin of Tangerine

The mandarins, according to mythology, covered the Atlas Mountains and grew in the garden of the Hesperides. However, its real origin is in Indochina and southern China, where the first references to its cultivation date back to the twelfth century BC.

It is believed that its name is due to the color of the costumes worn by the mandarins – rulers of ancient China – who had the privilege of accessing this wonderful fruit.

Currently, Spain – especially the Levant – is among the largest producers in the world, although many of the tangerines we consume come from Israel or Turkey.

The most consumed varieties in our country are clementines and satsumas.

Nutritional benefits of Tangerine

In general, its antioxidant compounds counteract the harmful action of free radicals and protect against degenerative diseases.

1. ALLY OF THE DEFENSES AGAINST THE FLU

Traditional Chinese medicine already considered mandarin a first-rate subject to preserve health. Today we know that they reinforce immunity.

Taking about four tangerines daily is a good antioxidant and stimulantsupplement , especially thanks to its richness in vitamin C, which helps prevent colds and flu.

2. FIGHT ANEMIA

Vitamin C increases the absorption of iron provided by other plant foods and favors the production of red blood cells. That is why it is recommended to people with anemia, an especially frequent problem among women of childbearing age.

3. STRENGTHENS THE CARDIOVASCULAR SYSTEM

Its richness in potassium acts as a natural diuretic, while flavonoids such as hesperidin protect the walls of blood vessels, and pectin helps reduce harmful cholesterol (LDL). In this way it reduces the risk of suffering cardiovascular diseases.

4. AVOID CONSTIPATION

Tangerine is a natural source of fiber, which is found in the white pulp under the skin and between the segments. This substance stimulates bowel movement and reduces the absorption of fats and toxic substances.

5. HELP PREGNANT WOMEN AND ATHLETES

Folic acid and vitamin C are essential in the processes of cell division during the first months of pregnancy. On the other hand, the variety of nutrients in this fruit helps replenish the fluid and minerals lost after exercise.

6. ELIMINATES URIC ACID

The high content of water, potassium and citric acid produce a diuretic effectthat favors the elimination of uric acid and its salts.

It also alkalizes the urine and inhibits the appearance of urinary tract infections.

Mode of consumption of Tangerine

Tangerine is the easiest citrus to peel and eat. That is why it is usually eaten whole, which takes advantage of all the beneficial compounds that are lost in the juice, such as fiber and hesperidin, which is concentrated in the white membranes and threads of the segments.

But mandarins are versatile and offer the cook the opportunity to innovate in dishes. Apart from the segments, you can take advantage of the peel, juice and even the infused leaves.

  • You can grate the peel (of organic tangerine) on a salad.
  • You can decorate desserts with candied skin (cut the skin into very thin strips and cook it in a mixture of water and sugar in equal parts).
  • You can leave it in oil or vinegar to flavor them.
  • The juice can be used as salad dressing, in gelatin (mixed with agar-agar) and in the preparation of sauces.

To marinate, both the skin and the juice (of tangerines still green, more acidic) are used.

PURCHASE AND CONSERVATION

When buying them you should look at the weight: the heavier for its size, the fresher and juicier they are.

An intense color and reddish tones indicates that they are ripe and that they are sweeter. The skin should not be wrinkled.

Tangerine holds well at room temperature in a cool place.

lemon-slice

Dehydration

Uses hot air to evaporate the water from the fruit, getting the lowest humidity at the best cost.

harvest

whole fruits

Our fruits ripen on the tree, are exported by air, and in a couple of days can be on the table of the consumer

strawberry

Lyophilization

Removes the water by freezing and sublimation –vacuum at 30ºC.

cooking

chopped fruit

The fastest way to reach results is to monitor the progress you make.

fresh-juice

Spray-Dry

Transforms the fruit into pulp whitch is easily rehydrated.

snowflake

frozer

Fruits are recognized at their optimum ripeness, just when they are tastier and more nutritious. It can be washed, cut, packaged and frozen in just a few hours to get to the table at its best.

Obtain Tangerine