Mandarin and tangerine

Mandarin and tangerine

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From
Encyclopedia of Food and Cookery

A small sweet type of orange, with a skin that is easily removed and flesh that separates easily into segments, and may also be tinned. A variety of North African mandarin, grown in Tangiers, is responsible for the name tangerine. The segments are used in the making of fruit salad or decorating sweets and gâteaux. Of the same family is the tangelo.

To remove the white pith: Dip segments quickly into boiling water and scrape with a knife.

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