Gold Nugget Tangerine
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The golden nugget tangerine is an exceptional tangerine variety. It is roughly rounded in shape and exterior texture. Its skin is golden orange, aromatic and easy to peel. Its easily segmented flesh is deep orange, tender, extremely sweet and always seedless.
The Gold Nugget tangerine matures later and has a much longer season than most other mandarin varieties. Optimum season is February through May.
The Gold Nugget tangerine, botanically classified as citrus reticulate, is prized for being a late season variety of citrus offering its fruit from early spring through late summer. The Gold Nugget is technically a mandarin hybrid, being a cross between the Wilking and Kincy mandarins. The Gold Nugget tangerines are named for their golden color and pebbly skin texture.
Gold nugget tangerines are most commonly eaten fresh, peel removed and separated into sections. They may also be used as a salad ingredient, in baked, frozen or fresh dessert preparations, or juiced and used in cocktails or smoothies. Pair gold nugget tangerines with dried berries, shallots, olives, citrus, seafood, avocado and fennel. Gold nugget tangerines will keep at room temperature but should be refrigerated for longer storage.
The Gold Nugget tangerine was developed at University of California, Riverside in the 1950's, but was not released until 1975, when a disease resistant budwood had been established. It is a cross between the Wilking and Kincy, which are non-commercial breeding varieties. Golden nugget tangerines have little commercial market status. They are considered a boutique citrus variety and can be found at farmers markets in coastal citrus growing regions of Southern California.