The paige tangerine is a tangelo-mandarin hybrid.

The paige tangerine is seedless, very sweet, low-acid tangerine variety. It is rounded and flattened in shape, with a thin, medium-orange-colored, tightly zipped rind. Its flesh is extremely juicy and its flavor is rich and sweet.

Serving Ideas

Like the Clementine, the paige tangerine has an ideal balance of acidity and sweetness, making it is suitable for eating fresh and for use in cooked preparations. Add whole segments to cakes and salads, or juice for frozen desserts, cocktails, or vinaigrette. Pair fresh segments with olives, honey, peppery greens, avocado, citrus and seafood. Use paige tangerine fruit, zest and juice in Mediterranean and Middle Eastern cuisine. Paige tangerines will keep at room temperature but should be refrigerated for longer storage.

Geography/History

The paige tangerine grows in a coastal citrus growing region of Southern California, where many citrus varieties flourish in its temperate weather conditions.

Seasons/Availability

The paige tangerine is available from late winter until early spring.