![]() Each season, the fruits are highly sought after among citrus enthusiasts for their flavor, size, and seedless, easily segmented nature and are utilized in culinary applications, mixology, and cosmetics. ![]() Despite their complicated nature, a small group of citrus growers in Ojai, California, began promoting the variety, eventually turning the fruits into a farmer’s market specialty cultivar throughout California. On average, 1 out of 400 blossoms turn into harvestable fruits, and the fruits must mature and survive on the trees for almost a year before they are picked. Pixie tangerine trees take approximately 7 to 8 years to produce fruit and are alternate bearing, only growing large crops every other year. The fruits were initially ruled as a home garden variety and were not viewed as a commercial cultivar due to their challenging cultivation requirements. Pixie tangerines are also known as Pixie mandarins and were first released to growers in the 1960s. The specialty citrus comes into season in the late winter, when most other citrus varieties are leaving the market and are known for their sweet and tangy, seedless flesh. Pixie tangerines, botanically classified as Citrus reticulata, are a small, late-season variety belonging to the Rutaceae or citrus family. Tangerines are available for a short season in the late winter through spring. Pixie tangerines are aromatic and low in acid, creating a sweet, sugary taste balanced with a zesty, mild tang. The orange flesh is aqueous, tender, and seedless. The rind is loosely attached, easily peeled, and reveals 7 to 8 segments of flesh divided by thin membranes. The thin rind ranges in color from pale orange to orange-yellow and bears a smooth to bumpy texture, covered in prominent oil glands that release fragrant essential oils. Pixie tangerines are a small variety, averaging 2 to 8 centimeters in diameter, and have a round to slightly oblate shape with a flat bottom.
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