Tangerine Cream

Tangerine

The tangerine is a type of citrus fruit that is orange in colour, that is considered either a variety of the mandarin orange, or a closely related species, under the name Citrus tangerina, or yet as a hybrid of mandarin orange varieties, with some pomelo contribution.

Cream

Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. The butterfat, which is less dense, rises to the top and is skimmed off, resulting in gravity cream. The industrial production of cream instead uses centrifugal separators to make separator cream. Cream is often sold in grades defined by their butterfat content. It contains high levels of saturated fat, in ascending proportion from light cream to heavy cream.

Tangerine (color)

The color tangerine is a tone of orange named after the fruit of the same name.

Cream (colour)

Cream is the color of the cream produced by cattle grazing on natural pasture with plants rich in yellow carotenoid pigments, some of which are incorporated into the fresh milk. This gives a yellow tone to otherwise-white milk at higher fat concentrations. Cream is the pastel colour of yellow, much as pink is to red. By mixing yellow and white, cream can be produced.

tangerine

Noun

1. A slightly ovoid, orange-coloured citrus fruit with a rough peel and a sour-sweet taste which is larger than a clementine and sometimes classed as a variety of mandarin orange.
2. A deep yellowish-orange colour, like that of a tangerine fruit.

Adjective

1. Of a deep yellowish-orange colour.

cream

Noun

1. The butterfat or milkfat part of milk which rises to the top; this part when separated from the remainder.
2. The liquid separated from milk, possibly with certain other milk products added, and with at least eighteen percent of it milkfat.

Adjective

1. Cream-coloured; having a yellowish white colour.