The pixie tangerine was developed by Howard B. Frost at the University of California Citrus Research Center at Riverside in 1927. The pixie is a hybrid result of an open cross pollination between a King Mandarin and a Kincy tangerine, the most popular and prolific of all tangerines.

On the surface, the pixie tangerine appears to be, simply, a tangerine. The most important trademark to distinguish it from most tangerines, though, is that the pixie tangerine is always seedless. Individual fruits may vary in shape and size as well as texture and juiciness but will not contain seeds. They can be rounded to ovate, with flat bottoms, and have a juicy to lean flesh. Their skin is pebbled and leathery with a fragrant, thin peel. The flesh is segmented, easy to peel, sweet and aromatic.

Nutritional Value

Tangerines, as well as other citrus fruits, offer a source of vitamin C, potassium and dietary fiber. Ideal for low-acid diets, pixie tangerines have a lower acid content than many citrus varieties. One medium tangerine or mandarin contains about 50 calories.

Serving Ideas

Pixie 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 pixie 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

Pixie tangerine trees like a unique growing climate to vigorously yield substantial harvests of fruits. Spring fog, hot summers and chilly winters provide a perfect semi-temperate climate for the pixie tangerines to flourish year after year.

Seasons/Availability

Pixie tangerines are a late season variety tangerine and are available from late winter until early spring.