The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, 40 lbs : 1.63
This item was last sold on : 03/20/18
Honey tangerines are small citrus fruits with a flattened oval shape. They have thin, pale orange rinds with conspicuous oil glands which give its surface a pebbled texture. The volatile oils in the rind give off a flavorful aroma. The rind is loosely attached to the pale orange, juicy flesh. As their name implies, Honey tangerines are sweet with notes of honey and spice.
Honey tangerines are available in the late fall and early winter months.
Honey tangerines are botanically classified as a variety of Citrus reticulata. They are an early maturing variety of mandarin. Honey tangerines are also referred to as California Honey mandarins and are a cross between a tangor, or tangerine-orange hybrid, and another mandarin variety. Honey tangerines are often confused with Florida-grown murcott tangerines, which are also sold under the name “murcott honey".
Honey tangerines are an excellent source of vitamin C and folate, as well as potassium and dietary fiber. The small citrus fruits are a source of calcium, vitamin A, and beta carotene. They also contain flavonoids, which together with vitamin C, offer antioxidant benefits.
Honey tangerines are most often eaten fresh or used for their juice. Use their juice and zest in beverages 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 for up to a week, and can be refrigerated for extended storage.
There are three mandarin or tangerine varieties that are typically sold under the name ‘Honey mandarin’ or ‘Honey tangerine’. There is a Chinese honey mandarin that is typically only available in Southeast Asia. The Florida murcott mandarin is often sold under the name ‘honey’ but is not the same variety and is limited to Florida’s citrus regions.
The Honey tangerine was originally developed by H.B. Frost at the University of California’s Citrus Research Center in Riverside. Frost bred the king tangor and the willowleaf mandarin to produce the Honey tangerine in 1915. The variety was never released for commercial production, likely due to a tendency to bear fruit alternately, every other year. Their flavor and size still make them attractive to citrus growers and nurseries, who can purchase budwood from UC Riverside’s Citrus Clonal Protection Program. The availability of Honey tangerines is limited to small orchards and farmers markets in the citrus growing regions of California.
Restaurants currently purchasing this product as an ingredient for their menu.
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