Tangerines
In season in the Midwest · down 2% this week
This fruit is at its local-harvest peak from November through December, and is sold in stores year-round. This week it's in season in the Midwest — buying it in season usually means better quality and, as the regional prices below show, a lower price.
Per a typical 88g serving, scaled from the per-100g figures in USDA FoodData Central (Mandarin, seedless, peeled, raw).
- 1 SoutheastCheapest $0.20/ea
- 2 Southcentral $3.83/ea
- 3 Northeast $4.01/ea
- 4 Midwest $4.06/ea
- 5 Southwest $4.74/ea
- 6 Northwest $5.42/ea
Buying tangerines in the Southeast saves about 96% versus the Northwest this week.
- How to pick a good one
- Deep orange-red, heavy for their size, with skin that gives slightly. Some looseness in the skin is normal and makes peeling easier; a hollow, inflated feel means the fruit has dried. Small scars on the rind do not affect the flesh.
- What a good price looks like
- Usually $1.50 to $3 a pound, peaking from November through March, and generally a little dearer than clementines for a more interesting flavour. Under $2 a pound is a good price. Where a recipe wants mandarin flavour rather than convenience, tangerines are the better buy.
- What you actually get
- A medium tangerine is about 90 g and yields roughly 70% edible fruit. Three make about a cup of segments. A 2 lb bag holds eight to ten. They are juicier than clementines and give about 3 tablespoons of juice each.
- How to store it
- Cool room temperature for a week, or refrigerated for two to three weeks in a loose bag.
- In the kitchen
- Peel like a clementine, but expect seeds in most varieties and a slightly more assertive, tarter flavour. The membrane is tougher than a clementine and worth removing if the segments are going into anything delicate. The peel is thin and aromatic and dries well for use in cooking.
- Getting the most out of it
- More aromatic and usually more tart than clementines, and often seeded, which makes them better for cooking and juice than for handing to a child. The peel is fragrant and dries well for use in braises and tea.
- Citrus SaladRecipe by Natasha's Kitchen~$2.31 / serving 6 in-season
- Mandarin Orange Salad RecipeRecipe by Two Peas & Their Pod~$4.33 / serving 5 in-season
- Kickin' Orange Chicken Bowls RecipeRecipe by Foodie Crush~$4.83 / serving 5 in-season
- Mandarin Apple SaladRecipe by Natasha's Kitchen~$5.41 / serving 4 in-season
- Caribbean Chicken Salad with Mango DressingRecipe by Well Plated~$9.00 / serving 5 in-season
- All-Fruit 4-Ingredient PopsiclesRecipe by Minimalist Baker~$0.83 / serving 3 in-season
See all 24 recipes with tangerines →Filter by diet, time, budget, and macros.
Price from the USDA National Retail Report. Nutrition per typical serving, computed from USDA FoodData Central.
Tangerines — FAQ
When can you buy tangerines in season?
This fruit is at its local-harvest peak from November through December, and is sold in stores year-round. This week the Midwest has tangerines marked in season.
What's the price of tangerines right now?
As of the week of September 4, 2026, the price of tangerines in the Midwest is $4.06/ea, down 2% from last week. It's cheapest in the Southeast at $0.20/ea.
How many calories and how much protein are in tangerines?
A typical 88g serving of tangerines has about 55 calories, 0.9g protein, 11.8g carbohydrates, 0.4g fat, and 1.1g fiber, per USDA FoodData Central.
What can I make with tangerines?
SeasonSort indexes 24 recipes that use tangerines, each with its cost per serving computed from this week's prices — starting from about $0.83 a serving. The cheapest are listed on this page, with a link to the full filtered list.