The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
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Daisy tangerines are medium-large and dark orange. The peel removes easily to reveal dark orange, juicy flesh with a moderate number of seeds. Daisy tangerines have a particularly flavorful, rich, sweet, and tangy taste.
The Daisy tangerine is available in the winter.
The Daisy tangerines, or Daisy mandarin as it is sometimes known, is a hybrid between Fortune and Fremont citrus varieties. A recent development includes a seedless or almost seedless variety called Daisy SL. Daisy tangerines are part of the mandarin family, variety Citrus reticulata Blanco, which also includes clementines and tangelos.
All tangerines are high in Vitamin C and dietary fiber. They also contain potassium, folic acid, and thiamine, making them a healthy choice. A recent study even found that a particular compound in tangerine peel fights an enzyme related to cancer cell growth.
Daisy tangerines are excellent for eating fresh, since their skin peels off easily and they divide into sections well. Tangerine juice is also delicious on its own or mixed with other fruit juice or into sauces or desserts. The zest can be used for garnishes, baked goods, and sauces as well. As with other citrus, choose Daisy tangerines that are heavy for their size. Avoid fruits with blemished skin, or that feel soft. Tangerines are fairly perishable, so keep them at room temperature for only a day or two, or in the refrigerator for up to a week.
Tangerine production is on the rise in the United States, as the snack-sized and easy-to-peel fruits become more popular. More and more acreage is being devoted to tangerines and other mandarins, especially in California.
Mandarin oranges first grew in India three thousand years ago. From India, they traveled around the world— first to China, then North Africa, Europe, Australia, and North America. It is thought that the Italian consulate in New Orleans brought mandarins to the United States, and tangerines were later imported from Morocco, where they took their name from Tangier, the Moroccan port they came from. The Daisy tangerine's name specifically is attributed to the wife of a California citrus nurseryman, who liked the taste of this particular fruit.
People have spotted Daisy Tangerines using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.