— FRUIT – CITRUS
Tangor
Tangor is a hybrid citrus fruit that results from a cross between an orange and a mandarin. The fruit is a relatively new addition to the citrus family and has gained popularity in recent years due to its unique flavor and versatility. Tangor is typically larger than a mandarin, with a smooth skin that transitions from green to orange as it ripens. The flavor of a tangor is a perfect balance between the sweetness of an orange and the mildness of a mandarin.
Origin
Tangors originated in the early 20th century and are primarily grown in warm climates, such as parts of the United States, Japan, Spain, and other Mediterranean regions. The fruit is known for its excellent yield and resilience, making it an attractive choice for growers. In Okinawa, Japan, where citrus fruits play an important role in the local cuisine, tangors are valued for their flavor and nutritional value. They are often added to fruit baskets and used in various dishes, making them a symbol of health and well-being in this region.
SPAIN
How to store
It’s better not to store tangor in the refrigerator, but on a fruit bowl, where they will keep for 1 to 2 weeks.
How to eat
The skin of the tangor is easy to peel, and the juicy segments are perfect as a refreshing snack or as a refreshing juice. Tangor is sometimes added to sushi or sashimi dishes, where it provides a fresh, citrusy flavor that complements the rich flavors of fish and rice. In Okinawa, a traditional sauce is made with tangor juice, soy sauce, and vinegar, which is used as a dipping sauce for various dishes, such as tempura or grilled meat. It is also used in jams, desserts, marinades, and liqueurs.
