Yellow peaches are the quintessential peach. They are distinguished by their fuzzy thin skin with hues of red, pink and gold blushing throughout. The flesh is aromatic, juicy when ripe
Red Fresno Chile Peppers
Finely chopped, red Fresnos make an attractive piquant garnish. Sprinkle on hot marinated vegetables, pair with malangas, yucas, plantains or yams. Roast and add to sauces. Fresno chiles makes a beautiful ornamental plant.
Inventory, 25 lbs : 8.76
This item was last sold on : 08/02/15
Pixie tangerines are a late season variety tangerine and are available from late winter until early spring.
The Pixie tangerine was developed by Howard B. Frost at the University of California Citrus Research Center at Riverside in 1927. The Pixie is a hybrid result of an open cross pollination between a King Mandarin and a Kincy tangerine, the most popular and prolific of all tangerines.
On the surface, the Pixie tangerine appears to be, simply, a tangerine. The most important trademark to distinguish it from most tangerines, though, is that the Pixie tangerine is always seedless. Individual fruits may vary in shape and size as well as texture and juiciness but will not contain seeds. They can be rounded to ovate, with flat bottoms, and have a juicy to lean flesh. Their skin is pebbled and leathery with a fragrant, thin peel. The flesh is segmented, easy to peel, sweet and aromatic.
Tangerines, as well as other citrus fruits, offer a source of vitamin C, potassium and dietary fiber. Ideal for low-acid diets, Pixie tangerines have a lower acid content than many citrus varieties. One medium tangerine or mandarin contains about 50 calories.
Pixie tangerines may be use in fresh or cooked preparations, for both savory and sweet applications. They are easily supreme'd because of their tight-zipped skin and firm flesh. Use segments in salads, in fresh fruit compotes or as a topping for baked goods such as cakes and tarts. Pair Pixie tangerines with olives, pistachios, yogurt, fennel, citrus, fresh herbs, poultry and seafood. Pixie tangerines will keep at room temperature but should be refrigerated for longer storage.
Pixie tangerine trees like a unique growing climate to vigorously yield substantial harvests of fruits. Spring fog, hot summers and chilly winters provide a perfect semi-temperate climate for the Pixie tangerines to flourish year after year.
Restaurants currently purchasing this product as an ingredient for their menu.
|Bernardo Heights Country Club||San Diego CA||858-487-4022|
|Art Institute of San Diego||San Diego CA||858-598-1200|
|Friends of Specialty Produce||San Diego CA||619-295-3173|
|ARHE Cuisine Corporation||San Diego CA||619-564-8970|
|AToN Center Inc.||Encinitas CA||858-759-5017|
|Cape Town||San Diego CA||858-800-2700|
|Catamaran||San Diego CA||858-488-1081|
|Plan 9 Alehouse||Escondido CA||760-489-8817|
|Prepkitchen La Jolla||San Diego CA||858-875-7737|
|Monarch School||San Diego CA||619-608-0470|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Venissimo Cheese North Park||San Diego CA||619-376-1834|
|Warren Walker School Mission Valley||San Diego CA||619-223-3663|
|Prepkitchen Del Mar||Del Mar CA||858-792-7737|
|Piatti||San Diego CA||858-454-1589|
|Villa Capri Cucina Italiana||San Diego CA||858-720-8777|
|Barleymash||San Diego CA||619-276-6700 x304|
|Vertex||San Diego CA||858-404-6612|
|Bahia Resort Hotel||San Diego CA||858-488-0551|
|Sheraton Carlsbad Resort & Spa||Carlsbad CA||760-827-2400|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Glenbrook Health Center||Carlsbad CA||760-704-1000|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Cape Rey Carlsbad, a Hilton Resort||Carlsbad CA||760-602-0800|
|Zeetogroup||San Diego CA||619-955-8558|
|Leroy's Bar||Coronado CA||619-522-6890|
|The Cork and Craft||San Diego CA||858-618-2463|
|Prepkitchen Little Italy||San Diego CA||619-247-0394|
|Miguel's Old Town||San Diego CA||619-298-9840|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Knotty Barrel||San Diego CA||619-269-7156|
Recipes that include Pixie Tangerines. One is easiest, three is harder.
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