As citrus fruits come into season and the produce aisles overflow with a vibrant assortment, it can be quite overwhelming to distinguish between the various types available. Each variety boasts unique characteristics, so if you have a particular flavor, texture, or peel in mind, understanding these differences is essential.

This article delves into the important distinctions and resemblances between two widely enjoyed citrus fruits: tangerines and clementines.

Close Relatives in the Citrus World

Tangerines and clementines are fascinating hybrids derived from the small mandarin species. They represent the second-largest group of cultivated citrus fruits globally, surpassed only by sweet oranges, which include larger varieties such as navel oranges and blood oranges. Both fruits exhibit many characteristics typical of mandarins; these include their petite size compared to navel oranges, minimal to no seeds, a delightful sweet flavor, and a thin, soft skin that makes peeling them a breeze. Due to their similar physical traits, tangerines and clementines are often confused or mistaken for one another.

Tangerines

Tangerines (Citrus tangerina) are believed to have originated in Southeast Asia. They received their name because they were exported via the port of Tangier in Morocco. In various parts of the world, including the United States, tangerines may commonly be referred to as mandarins. It’s essential to note that while all tangerines fall under the mandarin category, not all mandarins qualify as tangerines.

Thriving in warm climates across the globe, tangerines display greater cold tolerance when compared to larger sweet orange varieties. These delightful fruits are available in stores from November through April. While they are sweeter than navel oranges, tangerines retain a hint of tartness. Their skin is a vibrant reddish-orange, soft, and pebbly, making them easy to peel.

Clementines

Clementines (Citrus clementina) represent another variety of mandarin. Similar to tangerines, they are sweet and remarkably easy to peel. You can easily differentiate clementines from tangerines by their slightly smaller size, vibrant orange hue, and smoother, shinier skin. Their skin is even thinner, making peeling them simpler than tangerines. Clementines tend to have a more oval shape, often featuring a flat spot at both the top and bottom.

They are frequently sold in packages under marketing names like “Halos” or “Cuties,” which refer to branding rather than distinct varieties. Like tangerines, clementines exhibit better cold tolerance than larger orange varieties and are similarly available from November through April. Both tangerines and clementines stand out as delightful varieties of mandarins, cherished for their sweet taste and soft, easily removable skins. Among the two, clementines are generally sweeter and the simplest to peel.

Nutrition Similarities

Given their close genetic relationship, it’s hardly surprising that tangerines and clementines exhibit remarkably similar nutritional profiles. Like other citrus fruits, both are abundant in carbohydrates while offering minimal protein and fat content.

Below is a breakdown of the primary nutrients found in a standard serving size of 100 grams of each fruit:

Despite their diminutive size, both tangerines and clementines are rich in vitamin C, a vital nutrient that bolsters your immune system by enhancing the functionality of white blood cells. This essential vitamin plays a critical role in various bodily functions, such as collagen synthesis for strengthening skin, joints, and bones, as well as aiding in iron metabolism.

While both fruits are excellent sources of vitamin C, if you seek the highest value, opting for a clementine over a tangerine is advisable. Just two clementines can provide more than an entire day’s worth of vitamin C intake. In addition to vitamin C, both fruits are recognized for containing carotenoid compounds. These pigments, which impart orange and yellow hues to plants, function as precursors to vitamin A, meaning they convert to vitamin A in your body. Moreover, they serve as antioxidants, safeguarding cells and DNA from oxidative damage.

The predominant carotenoid found in mandarins is beta-cryptoxanthin. Additionally, trace amounts of both alpha- and beta-carotene can also be found. It’s worth noting that you’ll benefit from more carotenoids by consuming the whole fruit rather than just the juice. Overall, tangerines and clementines provide nearly equivalent quantities of calories, macronutrients, and fiber. However, clementines distinctly offer a higher concentration of vitamin C.

Both Offer Numerous Health Benefits

While you may enjoy consuming tangerines and clementines for their delightful flavor, incorporating these fruits into your diet can also yield significant health advantages for your entire body. Research surrounding beta-cryptoxanthin, which is heavily present in both of these citrus fruits, suggests that it is absorbed more effectively by the body compared to other carotenoid compounds, such as beta-carotene. This carotenoid serves as a precursor to vitamin A, enhancing vitamin A levels even more efficiently than other carotenoids. Vitamin A is crucial for maintaining a robust immune system, supporting vision, and facilitating cell development and growth.

Both tangerines and clementines are abundant in health-promoting phytochemicals known as flavonoids. Two notable examples of these compounds that have undergone extensive research are naringin and hesperidin. Studies indicate that flavonoids derived from citrus fruits have the potential to lower inflammation markers in the body, enhance blood circulation through the arteries, bolster bone density, and diminish the risk of asthma. Moreover, approximately 65–70% of the dietary fiber in tangerines and clementines is in the form of soluble fiber, which benefits your digestive system and may assist in lowering cholesterol levels. Incorporating either or both of these fruits into your diet can elevate your vitamin A levels while providing a healthy serving of flavonoids and soluble fiber, all of which contribute to the health of your heart, digestive system, and bones.

Ways to Savor Tangerines and Clementines

The simplest approach to enjoy tangerines and clementines is by packing one or several for a nutritious snack. These citrus fruits travel exceptionally well, do not require refrigeration, and their soft, easily peelable skins make them an excellent option for both adults and children alike. In addition to being a delightful snack, they also shine in salads. Combine the segments with fresh greens, toasted almonds, sunflower seeds, and creamy goat cheese to create a wonderful fusion of sweet and savory tastes.

If you are fortunate enough to cultivate either variety and find yourself with an abundance, consider juicing them. While you may miss out on the fiber and some beta-cryptoxanthin, you will still experience a generous dose of vitamin C and beneficial flavonoids. The outer peel and the tender white pith just beneath it are not typically consumed, yet they can be enjoyed. Just ensure to wash the fruit thoroughly before indulging in the peel. Citrus peels are rich in essential oils, flavonoids, and various compounds known for their antioxidant properties. You can zest the peel and incorporate it into your cooking alongside your favorite herbs. Moreover, try dehydrating the peels and adding a piece while steeping your tea. This will impart a subtle orange flavor and delightful aroma.

The white pith, which lies just beneath the peel, is abundant in pectin and can be utilized to create jams or jellies.

To whip up tangerine or clementine marmalade:

• Slice 3 whole fruits into thin rounds and then coarsely chop them.
• Add the fruit to a saucepan with 3 tablespoons (45 mL) of water and 1/2 cup (32 grams) sugar.
• Allow the mixture to simmer for 30–40 minutes until the fruit softens and begins to darken slightly.
• Once thickened, transfer the marmalade into a jar and refrigerate.

As it cools, the natural pectin will assist in thickening the fruit mixture to form a delightful jam. A crucial tip for both fruits is to consume them promptly. Due to their delicate peels, they are more perishable compared to larger oranges. Mandarins might start to develop off-flavors in as little as 3 weeks post-harvest, and significantly more after 6 weeks, so it's advisable to enjoy them soon after purchase. Refrigeration can extend their freshness for an additional week or two. Both tangerines and clementines make for a tasty and convenient snack or a vibrant addition to salads. Instead of discarding the peels, consider drying some for use in tea or spice blends. If you have an excess, feel free to juice them or prepare marmalade.

The Bottom Line

Tangerines (nashpati) and clementines are closely related members of the mandarin family, making them delightful additions to your diet. These small citrus fruits are rich in beneficial compounds that may help lower the risk of heart disease, enhance bone health, and maintain a well-functioning digestive system. While clementines are slightly smaller, sweeter, and easier to peel than tangerines, both varieties offer a delicious and nutritious snacking option. Their natural sweetness makes them a perfect choice for a quick winter snack, tossed into salads for added zest, or, for a delightful indulgence, you can create your own homemade marmalade.