Inventory, 10 lbs : 0
The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh a bright orange with a mild, very sweet flavor.
Kishu tangerines are available late fall throughout the winter months.
Peel the easily removed skin of the Kishu mandarin and toss segments with greens and a tangerine vinaigrette. Combine Kishu slices with grilled tuna, sliced fennel and avocado for a fresh, main dish. Add chopped tangerine, dried cranberries and chopped dates to muffin batter. Juice tangerine, combine with sugar and freeze into granita, served topped with sweetened mascarpone. Chop segments of tangerine and combine with garlic and chile, then use as a salsa for fish. Kishu mandarin tangerines will keep up to two weeks in cool, dry storage.
Seedless Kishu is called Mukakukishu in Japan.
Actually a tiny mandarin, the Kishu is thought to be originally from China by the way of Japan. Small at maturity and round in shape, Kishu trees are easy to grow and produce consistent fruit. This Kishu tree is often grown in containers as an ornamental.