Tangerines

These little citrus fruits are available throughout most of the year, but are truly at their best when they are in season, from late fall through winter.

Recent lab and animal research has found that there are more benefits to eating tangerines and mandarin oranges than just their delicious taste. Hesperidin, a compound found in the white pith of orange variety fruits can potentially help protect healthy cells and tissues from damage caused by radiation therapy. This is a great reason to eat whole, fresh oranges and tangerines over canned fruits or juices.

Clementines and tangerines taste their best during the fall and winter months, a time when their tasty dose of vitamin C can help to support the immune system, especially if your immune system is compromised due to treatment.  They also provide calcium, potassium, and folate, all important nutrients for maintaining cell and tissue health.

Chef Tips

A good tangerine should have no spots or shriveling and should feel heavy for its size. They will stay fresh in the refrigerator for over a week, or on the counter for about a week.

Tangerines and their clementine cousins are delicious additions to salads. For a bright combination of colors and tastes, lay the segments on a bed of arugula with olive oil. Or try our Fish with Tangerine Miso Sauce.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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