Produce Briefs...
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Honey Tangerines are available in winter.
Current Facts
The honey mandarin, Citrus reticulata Blanco RUTACEAE, is an early maturing hybrid variety that is often confused with the murcott tangerine, though these varieties are very different. Initial appearance reveals obvious differences in skin color and texture.
Description/Taste
Honey mandarins are globular with a semi flat bottom. Their skin is thin, pale orange with a smooth to pebbled peel that clings to its segmented flesh. The flesh is sweet, bright and juicy but contains seeds.
Applications
Honey tangerines, because they contain seeds, are best suited to juicing but may also be eaten fresh. Their skin may be candied but will show gradations in color. Use juice and zest in drinks and smoothies, or frozen desserts. Add fresh segments to breakfast dishes and green salads. Pair with fresh herbs, honey, white wines, almonds, tropical fruits and aged cheeses. Honey tangerines will keep at room temperature but should be refrigerated for longer storage.
Geography/History
The honey mandarin was originally developed by H.B. Frost at the University of California Citrus Research Center, Riverside. Frost bred a 'King' tangor and 'Willowleaf' mandarin to produce the honey mandarin in 1915. The honey mandarin was never officially released for commercial production, thus its crop value is limited to farmers markets in citrus growing regions of California and Florida.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Honey Tangerines. One
is easiest, three is harder.
Honey Tangerines are available in winter.
Current Facts
The honey mandarin, Citrus reticulata Blanco RUTACEAE, is an early maturing hybrid variety that is often confused with the murcott tangerine, though these varieties are very different. Initial appearance reveals obvious differences in skin color and texture.
Description/Taste
Honey mandarins are globular with a semi flat bottom. Their skin is thin, pale orange with a smooth to pebbled peel that clings to its segmented flesh. The flesh is sweet, bright and juicy but contains seeds.
Applications
Honey tangerines, because they contain seeds, are best suited to juicing but may also be eaten fresh. Their skin may be candied but will show gradations in color. Use juice and zest in drinks and smoothies, or frozen desserts. Add fresh segments to breakfast dishes and green salads. Pair with fresh herbs, honey, white wines, almonds, tropical fruits and aged cheeses. Honey tangerines will keep at room temperature but should be refrigerated for longer storage.
Geography/History
The honey mandarin was originally developed by H.B. Frost at the University of California Citrus Research Center, Riverside. Frost bred a 'King' tangor and 'Willowleaf' mandarin to produce the honey mandarin in 1915. The honey mandarin was never officially released for commercial production, thus its crop value is limited to farmers markets in citrus growing regions of California and Florida.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Prepkitchen La Jolla | San Diego CA | 858-875-7737 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
Recipe Ideas
Recipes that include Honey Tangerines. One
is easiest, three is harder.
