It's a mandarin orange. Or at least it looks exactly like the ones I've been eating lately. (The mandarin is, in fact, a crossbreed that incorporates elements of the tangerine.)
Yeah, I thought it was a tangerine, but I figured, hey--that's a Mandarine orange, so it counts.
Here's how it works, according to Sharon Tyler Herbst's Second Edition of the Food Lover's Companion (a dictionary/cyclopedia used by those who edit recipes and articles for food magazines):
The broad category is orange.
A small type of orange is the Mandarin orange, which varies in size but is characterized by loose skin. The four major types of Mandarin orange are: clementines (usually seedless, cultivated in Spain and North Africa), Dancy oranges (more seeds than clementines), satsuma oranges (Japanese, almost seedless; this is the type used for most canned Mandarin oranges), and tangerines (the most common variety in the U.S. and named after the city of Tangier, Morocco).
Howinhell can you tell the difference from a picture?
Of course it could be a Clemantine too...just thought I'd throw that out there.
I think I just cut myself.
Here's how it works, according to Sharon Tyler Herbst's Second Edition of the Food Lover's Companion (a dictionary/cyclopedia used by those who edit recipes and articles for food magazines):
The broad category is orange.
A small type of orange is the Mandarin orange, which varies in size but is characterized by loose skin. The four major types of Mandarin orange are: clementines (usually seedless, cultivated in Spain and North Africa), Dancy oranges (more seeds than clementines), satsuma oranges (Japanese, almost seedless; this is the type used for most canned Mandarin oranges), and tangerines (the most common variety in the U.S. and named after the city of Tangier, Morocco).
Like you needed to know that ;)