An old variety native to France. its French name is Musque De Provence. Great for cooking.
Inventory, 10 lbs : 0
This item was last sold on : 08/21/15
|Rancho Del Sol||Homepage|
These particular mandarins are available from late spring through early to mid-summer.
The Lee tangerine, botanically classified as Citrus reticulate, is a hybrid of the clementine mandarin and the Orlando tangelo. The Lee tangerine tree is relatively cold hardy, driving grower interest after the 1980's citrus freezes. The Lee tangerines peel color develops slowly, staying green long after the fruit has matured.
The Lee mandarin is a delicate oblate fruit with a deep orange leathery rind filled with aromatic essential oils. Its skin clings slightly to its flesh, making it difficult to peel. Its flesh is extremely sweet, juicy and tender. It bears several seeds to its twelve to fourteen segments.
Lee mandarins may be used as a substitute for clementines or honey tangerines. As they contain seeds this variety is ideal for juicing but because of their sweetness they may also used in fresh preparations. Add to green or fruit salads or use the juice and zest as an ingredient in jams, curds and syrups. Pair with fresh herbs, honey, aged cheeses, peppery greens and citrus. Lee mandarins will keep at room temperature but should be refrigerated for longer storage.
The Lee mandarin was developed by Gardner and Bellows in 1942 at the United States Department of Agriculture Laboratory in Orlando, Florida. It was released for commercial production in 1959. It has minor commercial status though. It can be found growing in coastal citrus growing regions of Florida and Southern California and is sold in limited quantities as a farmers market citrus.
Restaurants currently purchasing this product as an ingredient for their menu.
|Great Maple||San Diego CA||619-255-2282|
Recipes that include Lee Tangerines. One is easiest, three is harder.
|Chase Blackwell||Tangerine and Grapefruit Sorbet|
|Group Recipes||Cranberry Tangerine Salsa|