ingredient information
Tangerine Juice
The tangerine (Citrus × tangerina) is an orange-coloured citrus fruit. It is a variety of the Mandarin orange (Citrus reticulata). Tangerines are smaller than most oranges, and the skin of some varieties will peel off more easily. The taste is often less sour, or tart, than that of an orange. Good quality tangerines will be firm to slightly soft, heavy for their size, and pebbly-skinned with no deep grooves, as well as orange in color. Peak tangerine season is short, lasting from November to January in the Northern Hemisphere. Tangerines are most commonly peeled and eaten out of hand. The fresh fruit is also used in salads, desserts and main dishes. Fresh tangerine juice and frozen juice concentrate are commonly available in the United States. The number of seeds in each segment (carpel) varies greatly. A popular alternative to tangerines are clementines, which are also a variant of the mandarin orange Juice is a liquid naturally contained in fruit or vegetable tissue. Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree. Juice may be prepared in the home from fresh fruits and vegetables using variety of hand or electric juicers. Many commercial juices are filtered to remove fiber or pulp, but high pulp fresh orange juice is a popular beverage. Juice may be marketed in concentrate form, sometimes frozen, requiring the user to add water to reconstitute the liquid back to its "original state". However, concentrates generally have a noticeably different taste than their comparable "fresh-squeezed" versions. Other juices are reconstituted before packaging for retail sale. Common methods for preservation and processing of fruit juices include canning, pasteurization, freezing, evaporation and spray drying.