Title: Tangerine and Tangelo Basics
Categories: Dessert Info Fruit Check
Yield: 1 Servings

SELECTING,STORING,PREPARING
		Citrus reticulata

SEASON: Tangerines are in season from November through May, Tangelos from December through April.

LOOK FOR: Tangerines that are deep yellow to deep orange in color and heavy for their size, often with loose skin that can be pulled away easily. Tangelos should have a bright orange color and be firm and heavy for their size; they peel and section easily, have few seeds, and are juicy.

TO STORE: Keep at room temperature a few days or refrigerate and use within 2 weeks.

TO PREPARE: Staring from the stem end, with your fingers, pull off the skin, Break the fruit into its natural sections; if you like, cut the center of each section to remove the seeds.

Source: The New Good Housekeeping Cookbook ISBN: 0-688-03897-2 Typos by Dorothy Flatman 1995

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