Tangerine, Clementine, Satsuma: What’s The Difference?

Tangerine, clementine, satsuma: it’s all the same! Not quite, because the sweet tropical fruits differ in points such as taste, stone content, and origin. In order to clear up the confusion, we will explain the tropical fruits to you here, so that you don’t have to stand in front of the shelf asking questions the next time you visit the supermarket.

Mandarin, clementine, or satsuma?

The three yellow fruits differ from each other in many ways, even if they look alike. We have summarized the main differences between tangerine, clementine, and satsuma so that you can recognize all variants and know which variety you would like to eat the most.

Tangerines

The tangerine from China consists of about nine to ten fruit segments. The Mandarin is characterized by its spherically round shape and dark, bright orange skin. It also has a tart and aromatic taste. If you don’t like seeds in your fruit, it’s best not to buy tangerines as they contain a lot of them. Another disadvantage of the tangerine is the thin skin, which means that the fruit dries out very quickly and can only be kept for two weeks.

Tip: If you want to use tangerines for cakes or tarts, it is better to buy them from a can. Here the thin skin around the individual segments has already been removed and nothing stands in the way of sweet enjoyment. How about, for example, a tart with tangerines?

Clementines

In contrast to the tangerine, the clementine, which comes from the Mediterranean region, is almost seedless. In addition, the yellow-orange peel is very thick, which is why it stays juicy and fresh for longer. The clementine will keep for up to two months. Clementines consist of twelve segments, which taste sweeter than tangerines.

Satsumas

Native to southern Japan, Satsuma is a cross between a tangerine and an orange. Like the clementine, it consists of up to twelve segments and is almost seedless. The skin of the satsuma is light orange and, like the tangerine, very thin. This is why satsumas dry out quickly and you should eat them within two weeks. In terms of taste, satsuma differs from tangerine because it tastes sweeter.

Tip: Before peeling, you should definitely wash the tropical fruits with hot water, as they are usually sprayed with pesticides.