A California favorite, these sweet, seedless tangerines have a thick skin and juicy flesh that makes them excellent for eating out of hand. Their spectacular flavor has them seasonally featured on Alice Water's Chez Panisse menu, too.
Contents
- 3lbs = Approx. 10-12 tangerines
- 5lbs = Approx. 18-25 tangerines
- 10lbs = Approx. 36-50 tangerines
Details
Fruit: Mandarin
Variety: Pixie
Farm: Partner Farms
What Are They? Pixie mandarin, also called Pixie tangerine (Citrus reticulata Blanco), is a variety of mandarin that is late ripening and seedless. Their bumpy orange rind encase a juicy, seedless interior.
Origins/History: Pixie was developed by Howard Brett Frost at the University of California, Riverside Citrus Research Center in 1927, and was eventually released at 1965 by his colleagues James W. Cameron and Robert K. Soost. Frost was trying to cross two mandarin varieties, King and Dancy, to combine the late ripening of the King tangor with the richness in flavor of Dancy. The result was Kincy, which was large and seedy. Pixie is the second generation progeny of an open pollinated seedling of Kincy; the male parent is uncertain. Thus, the Pixie is either an F2 hybrid resulting from the Kincy F1 hybrid status, or a hybrid by itself between the Kincy and an unknown donor
Nutritional Value: High in vitamin c and fiber
How to cut/peel: Easy to peel and the membranes separate easily.
Serving Suggestions: Out of hand, in salads and desserts.
