Varieties There are many varieties of tangerines, and the most famous are:

• • - The Chinese mandarin: an Asian variety whose special feature is their very thin, edible skin, which allows them to be eaten without peeling;
  • Mandarin king: it is of Chinese origin and the plant can reach a height of 4 meters!
  • Mandarin cleopatra: a variety of mandarin from India, particularly rich in seeds and used for both food and ornamental purposes;
  • Tangerine tangerine: comes from Morocco and has a round shape resembling that of an orange;
  • Mandarin late of Ciaculli: called marzuddu, meaning ripening in March. It owes its name to the hamlet of Palermo precisely Ciaculli, where it is grown. It is a product included among Slow Food's Ark of Taste presidia.

In addition, 3 famous hybrids were born from the mandarin:

- Clementines: a hybrid of mandarin and mandarin orange;
- The mandarin orange: a hybrid of mandarin and orange;
- The mapo: a hybrid of a grapefruit and a mandarin.

How to use tangerine peels

Nothing should be wasted from our exceptional fruits! Tangerine peels are perfect for making fragrant do-it-yourself pouches to place inside drawers and closets to scent laundry. Simply dry them previously and place them in bags along with other citrus peels.
Trivia An essential oil is extracted from tangerine peel and used in the preparation of anti-cellulite products. Tangerine peel is in fact excellent against water retention and can be applied and massaged into the skin of the thighs and buttocks with rotating movements, for a toning result and to counteract annoying and unsightly fluid accumulation. Tangerine essential oil is also known to restore a feeling of well-being and relaxation.

TANGERINE JAM

With a citrusy, intense flavor, tangerine jam is great for recharging your batteries at breakfast or snack time, and is delicious spread on bread, toast, or for filling cakes and tarts. Ingredients:

• • • 1 kilogram of untreated mandarins
    • 1 lemon
    • 500 g sugar
    • 2 tablespoons of ruhm

Proceedings

Wash the mandarins, cook them for 15 minutes, drain them and let them cool; then remove the peel, seeds, and filaments and slice half of them.Now slice the other half keeping the peel, but removing the seeds and filaments, and then mix them together with the peeled ones; cover with sugar and let macerate for at least 8 hours. After the steeping time has elapsed, pour the fruit and the liquid that has formed into a saucepan, add the filtered lemon juice and cook for about 40 minutes, stirring until the jam has reached the right consistency. Add two tablespoons of rum and stir well. Saucer test: take some of the tangerine jam with a teaspoon and pour it onto a tilted saucer, if the jam struggles to slide it means it is ready. After sterilizing glass jars, fill them with the jam while still hot and close them with the caps, remembering to turn them upside down and let them cool.