From autumn to February, tangerines are imported from Spain, Morocco, Turkey and Israel. We eat them in the winter months because that’s when they taste the best. We undoubtedly associate them with the upcoming Christmas.
At first glance, all tangerines look the sameso it is difficult to recognize which of them are seedless. It has nothing to do with chemicals or artificial modification of fruit. Differences in taste, firmness of flesh and seeds should be attributed to the variety.
As we mentioned, from November to February you will find the freshest products in stores which will be both firm and sweet. Moreover, during this time we will buy them at a lower price.
If we want to choose the best tangerines, then let’s first pay attention to their severity. Even a small but heavy fruit has a high juice content. On the other hand, the light one is not very juicy.
Then you need to look at the skin of the fruit. Such softness indicates full, juicy flesh. However, it cannot be “empty”. Hard, greenish peel is a sign of an unripe tangerine.
Let’s also look at the place where the fruit connects to the twig. When it is small and light, it is a fresh tangerine, while products with a large and brown “eye” are overripe.
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Clementines are popular varieties of tangerines in Polish storeswhich come from France and Spain. They are made by combining tangerine with bitter orange. These are small, shiny fruits with thin skin, intense aroma and no seeds. Tangerines are similar to them and have a low seed content.
However, fruits from Turkey and Morocco have much more seeds. This is related to the pollination of trees by certain insects.
Therefore, it is worth paying attention to the label with their name or country of origin. Let’s also remember to check the weight and skin of each fruit. Thanks to this, we will choose the sweetest, juiciest specimens without or with little seeds.
