The encore tangerine is a late season maturing hybrid mandarin of two varieties, the King and the Mediterranean Willowleaf.

The encore tangerine is comparatively imperfect in relation to its competitors, specifically the commercially successful clementine varieties, because its rind clings tightly to its flesh making it difficult to peel and its flesh is generously laden with seeds. Its cosmetic imperfections should not outweigh its premium, rich, sweet flavor and its bright, orange, tender and juicy flesh.

Serving Ideas

Encore tangerines may be use in fresh or cooked preparations, for both savory and sweet applications. They are easily supreme'd because of their tight-zipped skin and firm flesh. Use segments in salads, in fresh fruit compotes or as a topping for baked goods such as cakes and tarts. Pair encore tangerines with olives, pistachios, yogurt, fennel, citrus, fresh herbs, poultry and seafood. Pixie tangerines will keep at room temperature but should be refrigerated for longer storage.

Geography/History

The encore tangerine was developed by H.B. Frost in 1915 at the University of California Citrus Research Center. It was not released for commercial production until 1965. The encore tree is a vigorous growing tangerine tree that flourishes in the coastal citrus growing region of Southern California. Its commercial exposure is limited to farmers and specialty markets.

Seasons/Availability

The encore tangerine is available from spring until early summer.