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Tangerines vs Clementines: Differences at a Glance

Contrary to popular belief, there are striking differences between clementines and mandarins. Read here what they are and how you can tell a tangerine and a clementine apart more easily in the future.

Tangerines and Clementines – The Differences

In the run-up to Christmas, mandarins and clementines are very popular with many. We will tell you here how you can differentiate between the fruits in the future.

  • Color of the flesh: A first difference can be seen in the color of the flesh. The flesh of the tangerine shines in a bright orange, while the flesh of the clementine looks more yellowish and paler.
  • Segments: The flesh of the clementine is divided into 8 to 12 segments, while the flesh of the tangerine has exactly 9 segments. If you are unsure whether you are looking at a tangerine or a clementine, you can count the segments.
  • Aroma: The tangerine is more flavorful than the clementine. The clementine, on the other hand, is sweeter but has a less intense aroma.
  • Vitamins: The clementine can score with a higher vitamin C (48.8 mg) content. The tangerine, on the other hand, has the edge when it comes to potassium (181 mg) and calories (47 kcal).
  • Cores: Probably the most striking difference is the number of cores. While there are few or no seeds in the clementine, there are a large number of seeds in the tangerine. This feature is therefore a reliable criterion for distinguishing the two fruits.
  • Skin: Another plus for the clementine is the skin. This is much thicker and more robust than the tangerine. This prevents annoying pressure points and protects them from drying out. The tangerine is much more susceptible to peel damage.
  • To tell the two fruits apart, you can check the thickness of the peel. If it feels very thin and delicate, you are probably dealing with a tangerine. Is she thicker and more robust, with a clementine.
  • For this reason fewer and fewer tangerines are being grown and sold. The customer prefers the seedless clementines. For producers, the clementine’s robust skin is more profitable.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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