What’s Fresh? Pixie Tangerines!
By Seth McBride, Marketing Intern
March has been unofficially deemed Pixie Tangerine month due to their recent arrival at the Co-op. Pixie Tangerines are sweet, juicy, and easy to peel. However, they distinguish themselves from regular tangerines by being seedless. Tangerines were developed in 1927 at University of California Citrus Research Center. You can rest assured that there was no scientific engineering that went into the making of this seedless citrus. It’s a hybrid between a King Mandarin – that came from Saigon in 1882 – and a Kincy tangerine – America’s most plentiful tangerine. Historically, California – one of the largest producers of tangerines – grew Dancy Tangerines, but they didn’t ship or store well and they have seeds, both attributes that have made them commercially undesirable.
When selecting your Pixies, look for the tangerines that feel heavy for their size with a skin that is not shiny, but bumpy and lumpy and still have their stems attached. Another tip while selecting your citrus is to avoid the ones with soft spots, ones with areas of slight brown discoloration, and ones that are dull or faded overall. Pixies can be kept at room temperature for up to two weeks, but for a cool, crisp taste it is recommended that you refrigerate them.
The seedless and low pulp qualities make the Pixie Tangerine favorable when it comes to juicing. However, Pixies can be used in many dishes, from salads to kebabs. When compared to other forms of citrus, Pixies have a lower acidic content, which makes the fruit more versatile when it comes to cooking. Get ‘em while they’re fresh and try some of these sweet and delicious recipes to try out Pixies and satisfy your taste buds: