by RYAN MILEJCZAK
Sponsored by Farm Credit of Central Florida
Sweet, fragrant, and easy to peel, tangerines are one of the tastiest members of the citrus family, and they’re also one of Florida’s most iconic crops.
This fruit takes its name from the port of Tangier in Morocco, with “tangerine” simply being an adjective for anything from Tangier. It is a hybrid of various types of Mandarin oranges, with some Pomelo contribution.
Originally, the term “tangerine” was used to refer to a Mandarin variety grown and sold around Tangier, with the earliest usage dating to the early 1800s.
The tangerine was first grown as a distinct crop right here in Florida. One Major Atway imported the fruit from Tangier and set up a grove to grow the fruit in Palatka in the mid 1800s. In 1843, the groves were sold to N.H. Moragne, and the fruit grown there came to be known as “Moragne tangerines.” It was in this grove that the Dancy tangerine emerged, which was long the most popular variety of Tangerine, beloved for its easy peeling and sweet flavor. Today, they’re not as popular due to not shipping well, but it is a parent of many of today’s most popular citrus fruits.
The tangerine is similar to its forbear, the Mandarin orange, with sweet flesh, little sourness, little to no bitter white pith, and an easy to remove peel. But compared to a typical Mandarin orange, they’re larger and a bit more tart, largely thanks to the pomelo contribution in their genetics.
Tangerine hybrids are widely grown today, with the most popular varieties being Murcotts, Sunbursts, and Fallglo. Some tangerine hybrids go by other names, such as tangelos, which are a hybrid of a tangerine and a pomelo or grapefruit. They’re larger than tangerines, much more tart, and very juicy, with a characteristic “nipple” like a navel orange. The aforementioned Darcy tangerine is a parent of many of these tangelo varieties, including the Minneola, Orlando, and Seminole varieties.
Tangerines have a similar nutrition profile as other citrus fruits. They’re mostly water, providing a small amount of carbohydrates and almost no fat or protein, making them a great low calorie snack. They are, unsurprisingly, an excellent source of vitamin C, while also providing a modest amount of vitamin A, thiamine, vitamin B6, and potassium.
Like with many other citrus varieties, Florida is a major producer of tangerines in the U.S., second only to California. Tangerine and tangelos are counted together by the USDA, and in 2023, Florida produced 450,00 boxes of these fruits, a slight decrease from 480,000 the previous year. This accounts for a production value of $15,956,000, making tangerines and tangelos a major economic contributor here in Florida. They make up a bit shy of 70% of Florida’s specialty fruit acreage, with the majority of production occurring in Indian River, Polk, and Glade counties, with production also occurring in Collier, DeSoto, Hardee, Hendry, Highlands, Lake, Marion, and St Lucie counties.
Fresh Florida tangerines can be found in grocery stores from September to April, with the peak season running from the end of October until mid November. When shopping for tangerines, look for glossy fruit with a deep orange color that is firm and heavy. Stored in the fridge it can stay fresh for up to two weeks.
Like all citrus production, tangerine production in Florida faces challenges due to greening, a changing environment, and increasing urbanization. Despite these challenges, the Florida tangerine remains strong, with a bright future ahead.
