This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Daisy tangerines are medium sized fruits that grow together in large clusters. They are wider than they are tall, measuring between 4 and 7 centimeters in diameter. Their shiny, smooth to slightly textured, dark orange rinds fit loosely around the flesh, making them easy to peel. The dark orange, delicately textured flesh is juicy and contains an average of 2 seeds per section. Daisy tangerines are very flavorful and rich with a balanced sweet-tart taste.
Seasons/Availability
Daisy tangerines are available in the winter months.
Current Facts
Daisy tangerines, also called Daisy mandarins, are a hybrid variety of Citrus reticulata. They are a cross between fortune and fremont mandarin varieties made in California during the 1970s. Daisy tangerines are not sold commercially and are not generally found outside of Southern California. An improved, seedless variety, known as Daisy SL mandarin is more common than its parent variety.
Nutritional Value
Daisy tangerines are high in vitamin C and dietary fiber. They also contain potassium, folic acid, and thiamine. All tangerines contain beneficial beta carotene and antioxidants.
Applications
Daisy tangerines are excellent for eating fresh, since their skins peel off easily and they divide into sections well. Use the juice on its own, mixed with other fruit juice, or in sauces or desserts. The zest can be used for garnishes, baked goods, and sauces as well. As with other citrus, choose Daisy tangerines that are heavy for their size. Daisy tangerines can be kept at room temperature for a day or two and will keep in the refrigerator for up to a week.
Ethnic/Cultural Info
Daisy tangerines are named for the wife and business partner of their developer, Dowlin Young. The two opened Young’s Nursery in California’s Coachella Valley, a quarantine-free area with a good climate for citrus. They supported the nearby Coachella Valley Agricultural Research Station, where according to the story, Mrs. Young first tried an unnamed variety that until then hadn’t received much attention. Her fondness for the taste of the fruit inspired her husband to name it after her.
Geography/History
Daisy tangerines are native to the Palm Desert in Southern California. They were developed in 1972 by citrus breeder Dowlin Young, who worked in cooperation with the United States Date & Citrus Station. Budwood for the Daisy tangerine was given to the United States Department of Agriculture’s Citrus Clonal Protection Program at Riverside in 1980. All new varieties are subjected to quarantine to ensure viability, commercial appeal and disease-resistance. Daisy tangerines were released to the public in 1988. They are available to growers in both California and Florida and may be spotted at farmer’s markets in those areas.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Daisy Tangerines are medium-sized fruits growing in clusters, typically 4 to 7 centimeters in diameter. Their dark orange rinds, shiny and slightly textured, are easy to peel due to their loose fit around the flesh. The juicy, delicately textured interior contains about 2 seeds per section and offers a balanced combination of sweet and tart flavors, making them an excellent choice for fresh eating.
Murray Family Farms
Daisy Mandarins AKA Daisy Tangerines In Santa Monica, California….Daisy Tangerines are perfect for eating fresh because their skins are easy to peel and the fruit separates cleanly into segments. Their juice can be enjoyed on its own, blended with other juices, or used in sauces and desserts. The zest adds flavor to baked goods, garnishes, and sauces. Choose ones that feel heavy for their size, and store them at room temperature for a couple of days or refrigerate them for up to a week.
From Ken's Top Notch…Daisy tangerines, also known as Daisy mandarins, are a hybrid citrus variety created in California during the 1970s by crossing fortune and fremont mandarins. While they are rare and not sold commercially outside Southern California, a more common seedless variety called Daisy SL mandarin has become popular. Packed with vitamin C, dietary fiber, potassium, folic acid, and thiamine, Daisy tangerines also provide beta carotene and antioxidants, making them a nutritious choice.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Daisy Tangerines from Kens Top Notch Produce…Daisy Tangerines were developed in 1972 by citrus breeder Dowlin Young, in collaboration with the United States Date \u0026 Citrus Station. Budwood for the variety was provided to the USDA Citrus Clonal Protection Program in 1980. After quarantine and testing for disease resistance and commercial viability, they were made publicly available in 1988. You might find them in farmer’s markets in California and Florida.
From Ken's Top Notch…Daisy tangerines were named after the wife of their developer, Dowlin Young. Mrs. Young, who co-operated Young’s Nursery in California’s Coachella Valley, first tasted an unnamed variety of tangerine at the Coachella Valley Agricultural Research Station. Her appreciation for its flavor led her husband to honor her by naming the fruit "Daisy." The area’s climate and quarantine-free status made it ideal for cultivating citrus varieties like this.
Kens Top Notch Produce
Daisy tangerines have a convenient loose-fitting rind that makes them particularly easy to peel. Their flesh is juicy with a delicately textured feel and contains an average of just 2 seeds per section, making them less hassle to eat. They are packed with a rich, balanced sweet-tart flavor, making them a popular choice. In addition, their medium size and clustered growth make them visually appealing and easy to handle.
Murray Family Farms
Daisy Tangerines from Murray Family Farms…Daisy tangerines are perfect for fresh eating due to their easy-to-peel skins and neatly segmented sections. Their juice works well on its own, combined with other juices, or as an ingredient in sauces and desserts. Zest from Daisy tangerines is ideal for garnishes, baked goods, and sauces. Store them at room temperature for up to two days or refrigerate them to extend their freshness for about a week. Always select ones that feel heavy for their size.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Daisy Tangerines from Lee Farms…Daisy Tangerines are a hybrid variety of Citrus reticulata, created in California during the 1970s by crossing fortune and fremont mandarin varieties. They are rich in vitamin C, dietary fiber, potassium, folic acid, and thiamine, while offering beta carotene and antioxidants. Daisy tangerines are rare as they're not sold commercially and mostly found in Southern California, with the seedless Daisy SL mandarin being a more common improvement.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Daisy Tangerines from Kens Top Notch…Daisy tangerines were developed in 1972 by citrus breeder Dowlin Young in Palm Desert, Southern California, and released publicly in 1988 after undergoing USDA quarantine for viability and disease resistance. These tangerines grow in California and Florida, where they can often be found at local farmer's markets.
Daisy tangerines fresh in season at Berkeley Bowel food store…..Daisy tangerines are named after Daisy Young, the wife and business partner of Dowlin Young, a citrus developer in California's Coachella Valley. Daisy first discovered her love for this fruit at the Coachella Valley Agricultural Research Station, where she tried an unnamed variety. Her enthusiasm inspired her husband to name the tangerines after her, honoring her role in their nursery's history.
