In Season: Peak season for tangerines lasts from October to April. They are occasionally available during the rest of the year but are best enjoyed in season.

What to Look For: A good tangerine is firm or slightly soft, and feels heavy for its size. Choose tangerines with smooth, bright-orange, unblemished skin.

How to Store: Tangerines will keep in the refrigerator for up to two weeks.

Sweet tangerines and tart kumquats create a symphony of citrus in this refreshing salad. Celery and walnuts add crunch, and shaved pecorino Romano cheese adds a savory note.

Rich hollandaise sauce gets a sweet and fragrant lift from fresh tangerine juice and zest. Salmon fillets are pounded thin and briefly pan-seared before they are drizzled with hollandaise.

Shredded coconut and tangerine slices pay tribute to that Southern classic, ambrosia salad. In this salad, those sweet ingredients are joined by green-leaf lettuce, sliced apple, and a zesty dressing of fresh thyme, red-wine vinegar, and tangerine juice.

Tangerine zest, fresh tangerine juice, and Grand Marnier give this creamy sherbet a deep citrus flavor. You will need an ice cream maker for this recipe.

Jasmine iced tea is sweetened with simple syrup and mixed with fresh tangerine juice to make a refreshing cooler. Serve this tangerineade as-is or mix with vodka for a creative cocktail.

Crepes are folded around lemon zest-flecked ricotta cheese and topped with homemade tangerine-lemon marmalade. Serve these crepes for brunch or dessert.