Tangerines

Choose one that feels heavy for its size and has fragrant, unbroken skin. A little green on the peel does not necessarily mean the fruit is unripe.

Keep them in a cool, dry place and eat them within a few days, or refrigerate them to keep them fresh for longer. Store them loose or in a breathable bag rather than sealed while damp.

Roll it gently on the worktop, then break the peel near the stem and remove it in strips. If the pith clings to the segments, loosen it with your fingers rather than cutting the fruit.

Tangerine segments work well with fennel, rocket, olives and a sharp vinaigrette; they also brighten salads with beetroot or leafy greens. Remove any pips and excess pith before adding them.

Yes: add finely grated zest to cakes or biscuits, and use the juice in a glaze or drizzle cake. Zest only the coloured peel, since the white pith can taste bitter.

Yes, in most recipes you can swap them in equal amounts, though tangerines are often more aromatic and may have more seeds. Clementines have 47 kcal per 100 g, compared with 57 kcal in tangerines.

Tangerines have 2.2 g of fibre per 100 g, while oranges have 1.6 g. Their flavour and smaller, easier-to-separate segments also make tangerines convenient for snacking.