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Inventory, lb : 0
This item was last sold on : 06/23/18
|Garcia Organic Farms|
Page tangerines are small to medium-sized round fruits. They are slightly flattened at each end, with a thin, bright orange rind that can be easy to peel in small pieces. The skin is pebbled and aromatic, and offers floral and citrus notes. The flesh is deep orange in color, and is nearly seedless depending on the growing conditions. It is very juicy and sweet, with a balanced acidity.
Page tangerines are available in the winter months.
The Page tangerine, botanically classified as Citrus reticulata, is a cross between a minneola tangelo and clementine mandarin. Although it is a tangelo-hybrid, containing three-quarters mandarin and one-quarter pomelo, it was originally marketed as an orange.
Page tangerines are high in vitamin C, folate and dietary fiber. They are a good source of vitamin A, potassium, calcium, and magnesium. They also contain B-complex vitamins and antioxidants in the form of flavonoids and polyphenol compounds.
Page tangerines can be used fresh or in cooked preparations. They are suitable for supreming as the flesh is firm, the skin is thin, and the peel clings to the outer membrane. Add whole segments to cakes and salads, or use the juice for frozen desserts, cocktails or other beverages, marinades, or vinaigrettes. Pair fresh segments with olives, honey, peppery greens, avocado, citrus, and seafood. Page tangerines will keep at room temperature for one week, and can be refrigerated for longer storage.
In Florida, availability of Page tangerines is limited due to inconsistent fruit size and rules regarding shipment.
The Page tangerine was developed in 1942 in Orlando, Florida by United States Department of Agriculture botanists Gardner and Bellows. Today, Page tangerines are widely grown in the coastal temperate regions of Southern California, as well as in Florida.
Restaurants currently purchasing this product as an ingredient for their menu.
|Herb & Wood||San Diego CA||619-955-8495|
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