Highlights
1. Tangerine is a subcategory of mandarin, with a darker reddish orange skin color and thicker skin with bumps.
2. Mandarin has a lighter skin color and thinner, smoother skin compared to tangerine.
3. Tangerine is considered better for exports due to its sturdiness and ability to survive in high temperatures, while mandarin is easily bruised and less popular among exporters.
Introduction
Tangerine and mandarin are citrus fruits that are similar in appearance and taste. While they may look alike, there are subtle differences between the two. Tangerines are a type of mandarin, and can be distinguished by their darker, reddish orange skin. Mandarin, on the other hand, has a lighter, light orange skin. The texture of the skin is also different, with mandarin having thinner and smoother skin compared to the thicker and bumpy skin of tangerine. In terms of exports and shipping, tangerine is preferred due to its sturdiness and ability to survive in high temperatures. When it comes to taste, tangerines are slightly bitter while mandarins are sweet. Mandarin is easier to peel due to its harder skin. The names of these fruits have interesting origins, with mandarin not being a Chinese word and tangerine deriving from the port of Tangiers in Morocco.
