What is...tangerine?

This week’s column topic was inspired by an episode of Jeopardy. Guest host, Ken Jennings read the $400 clue (in the form of an answer), “Varieties of this citrus fruit include Murcott and Dancy.”

The correct response (posed in the form of a question) was, “What is tangerine?”

Having eaten tangerines, but unfamiliar with the varietals, I was intrigued and found myself going down the proverbial rabbit hole in search of citrus fruit clarification. As it happens, if the contestant had given “mandarin” as an answer, it should have been deemed acceptable, because the two terms are often used interchangeably.

What’s the difference? To begin, mandarins are a type of orange. They are smaller than a standard orange with sweet, juicy flesh and thinner, much looser skin than the thick-pithed orange. Tangerines are a type of mandarin orange with slightly mottled, pebbly skin and deep red-orange in color.

There are over 200 different kinds of mandarin oranges, created through years of hybridization, including the two in the Jeopardy clue. Murcott is considered a tangor, a cross between a tangerine and a sweet orange. Also known as a honey tangerine, it is notable for its sweet, deep orange flesh and easy-to-peel skin.

The Dancy variety of mandarin orange has been in commercial propagation since the late 19th century and, like the Murcott, is named for the grower who introduced it. Dancy tangerines have a smooth rind and a sweet-tart flavor profile. These are considered the oldest and first American tangerine, cultivated from trees imported from Tangier, Morocco.

Another type are Satsumas, believed to have originated in Japan about 700 years ago. They are shaped like a slightly flattened sphere with an easy-to-peel, leathery skin. Inside, there are about a dozen loose segments of juicy and typically seedless flesh. These are the most delicate and easily bruised type of mandarin, but also considered the sweetest. Most canned mandarins are satsumas.

Recently we’ve seen advertisements for one of the most well-marketed type of mandarin, the clementine. This very sweet, juicy treat is often seen in mesh bags or wooden crates with brand names like Cuties, Sweeties or Halos. Clementines are noticeably sweet, with almost no bitterness or sour flavors.

No matter which variety of tangerine or mandarin you choose, look for those with fragrant, uniformly-colored and blemish-free skin. The fruit should be a bit soft and bounce back when gently squeezed. Avoid any that are too hard or seem too lightweight for their size. Like so much produce available in the supermarket, you can find mandarins year-round.

Now that I understood a little more about tangerines and mandarins, I had to find a recipe that could use the clementines in my pantry. For the first dish, I wanted to balance their sweetness with some crunch and savory textures, so I tossed together a broccoli salad. Here, I avoided the countless versions that call for a thick, cooked dressing, instead creating a lighter way to feature these Cuties.

In the next dish I wanted to highlight their sweetness and sorted through dozens of different approaches to a cake, most of which required cooking the clementines or just using their juice. Then I found a recipe on thebakerchick.com, which used the whole fruit. I made a few tweaks and this simple treat was the result (see photo). Wonder what I’ll learn on Jeopardy tonight!

Broccoli Clementine Salad

1 head broccoli florets
1 Fuji apple
2 peeled clementines
1/4 C minced red onion
3 T dried cranberries
1/4 C orange juice
1 grated garlic clove
2 T rice wine vinegar
2 T olive oil
1/4 t white pepper
pinch salt
2 T sunflower seeds

Trim away the broccoli stems completely and chop the florets into bite-sized pieces. Place in a serving bowl. Chop the apple into small pieces and add to the bowl. Segment the clementines and cut each segment in half; add to the bowl. Add onion and cranberries to the bowl. Whisk together orange juice, garlic, vinegar, olive oil, pepper and salt in a measuring cup. Drizzle dressing over the salad ingredients and toss to combine. Refrigerate for at least an hour, garnish with sunflower seeds to serve. Yield: 4 servings.

Clementine Cake*

5 clementines
2 eggs
3/4 C sugar
1/2 C olive oil
2 C flour
1 T baking powder

Preheat oven to 350 F. Coat the inside of an 9-inch round cake pan with nonstick cooking spray; set aside. After washing the outside of the clementines, use a microplane to collect about 1/4 t of zest onto a piece of waxed paper; set aside. Place the whole clementines in the bowl of a food processor and pulse until a smooth paste forms. Scrape the pulp into a mixing bowl; add eggs, sugar and olive oil. Stir with a wooden spoon to combine thoroughly. Add the flour and baking powder; stir just until combined. Pour batter into prepared pan and bake until a tester comes out clean, about 40 minutes. When cool, top with cream cheese frosting or whipped cream. Garnish with zest. *Adapted from thebakerchick.com.

Cream Cheese Frosting

3 T unsalted butter
4 oz cream cheese
1 1/2 C confectioner’s sugar
1/2 t lemon juice
1/2 t vanilla extract

Make sure the butter and cream cheese are at room temperature. Combine in a bowl and cream until fluffy. Gradually add the sugar, beating to incorporate completely. Stir in lemon juice and vanilla extract.