Honey Tangerines
Estimated Inventory, 40 lbs : 0
Description/Taste
Honey tangerines vary in size, depending on the specific variety, and range from 6 to 8 centimeters in diameter with an oblate, flattened shape. The fruits have broad, curved edges and a thin, glossy, and taut rind showcasing yellow-orange, orange, and red-orange hues. The rind is semi-smooth and covered in sunken oil glands, giving the surface a pebbled texture. Honey tangerines are not the easiest types to peel, as the skin mostly adheres to the flesh, but they can be peeled by hand with some effort. Underneath the surface, the saturated, dark orange flesh is divided into 9 to 12 segments by thin membranes. The flesh is aqueous, dense, and tender with a succulent consistency. The flesh can also be seedless or contain many seeds, varying with the cultivar. Honey tangerines are edible raw once ripe and are known for their rich, sweet, and sprightly flavor, with fruity and tangy nuances.
Seasons/Availability
Honey tangerines are available from winter to early spring.
Current Facts
Honey tangerines, botanically classified as Citrus reticulata, are a category of several varieties belonging to the Rutaceae or citrus family. The name "honey" is used as a descriptor to highlight the fruit’s rich, sweet flavor, which increases appeal in consumer markets. Honey tangerines, in general, are only available for a limited season each year, and throughout history, the name has been applied to varieties grown worldwide. The three main cultivars sold under the Honey commercial name in modern-day markets include: California Honey mandarins, Murcott or Murcott Honey tangerines, and Chinese Honey mandarins. Murcott tangerines are often sold under the name Honey tangerines and are the most commercially produced of the three worldwide. Chinese and California Honey mandarins are localized to select growing regions near their sites of origin. Honey tangerines often bear thin skin, leading them to be hand-clipped from the tree rather than pulled, to prevent the skin from ripping. The fruits are sold as seasonal delicacies, primarily intended for fresh consumption, but are also versatile and incorporated into a wide array of sweet and savory culinary preparations.
Nutritional Value
Honey tangerines vary in nutritional content, depending on the specific type. Tangerines, in general, are a source of fiber to regulate the digestive tract and contain vitamins A, B, C, and E, which help maintain healthy organs, contribute to energy production, protect cells against free radical damage, and strengthen the immune system. Tangerines also provide minerals in varying amounts, including calcium, iron, magnesium, potassium, phosphorus, zinc, copper, and manganese. These minerals help the body regulate daily nerve functions, maintain fluid balance, produce red blood cells, support bone and tooth development, and create the protein hemoglobin, which facilitates oxygen transport throughout the bloodstream.
Applications
Honey tangerines have a sweet flavor suited for fresh and cooked preparations. The fruits are popularly enjoyed out of hand and are consumed as a refreshing snack. Honey tangerines are also diced and added to green and fruit salads, used as a topping over breakfast dishes like oatmeal and yogurt, or mixed into grain bowls. In addition to raw preparations, Honey tangerines can be used as flavorings and garnishes in desserts such as cakes, scones, muffins, and tarts. They are also simmered into jams and jellies, cooked into syrups, or infused into frostings. Try adding Honey tangerines to savory dishes, such as stir-fries, or incorporating them into seafood recipes, including ceviche, grilled fish, and shrimp tacos. Honey tangerines are also used to cook sauces and glazes for roasted meats. Honey tangerines can be used in any preparation calling for tangerines or mandarins. Beyond culinary dishes, Honey tangerines are pressed into juice for beverages like cocktails, mocktails, fruit punches, and smoothies. They are also suitable for making sorbet, granita, and popsicles. Honey tangerines pair well with herbs, including cilantro, parsley, and mint, spices like cloves, cinnamon, allspice, ginger, and nutmeg, chocolate, vanilla, and nuts such as hazelnuts, walnuts, pecans, and almonds. Whole, unwashed tangerines will keep for a few days at room temperature and for several weeks when stored in the refrigerator’s crisper drawer.
Ethnic/Cultural Info
Honey tangerines are sometimes labeled as Honey mandarins, as all tangerines are types of mandarins, but not all mandarins are tangerines. Classifications can be confusing as mandarin is a broad category encompassing different varieties with thinner peels and sweeter flesh. Citrus types like satsumas, clementines, tangerines, and other hybrids are all encompassed under the mandarin name and are descendants of original mandarins. Tangerines are a specific subtype of mandarin that typically exhibit a larger size and a sweet-tart flavor. The skin is also often darker, bearing a red-orange hue. Adding to this confusion, Honey tangerines and mandarins sold in markets could be from several different varieties, and each vendor may have a distinct type. When the name Honey is used in markets, it mainly refers to the fruit’s sweet taste.
Geography/History
Honey tangerines vary in history, depending on the specific variety. Murcott Honey tangerines, the most common cultivar sold under the Honey name, were developed in Florida in the early 20th century. Much of the history is unknown, but a few sources hypothesize that the variety arose from a cross between a mandarin and a sweet orange. This cross was created in a USDA citrus breeding program and was planted in an orchard in Little River, Miami. R.D. Hoyt, an employee of the same citrus breeding program, was given the variety around 1916 and planted it in his garden. He later gave budwood of the variety to Charles Murcott Smith, a nurseryman, who added the variety to his orchard in Bayview, Pinellas County, Florida, in 1922. Small-scale commercial production of Murcott Honey tangerines began in 1928 through the Indian Rocks Nursery, and the first official commercial orchard for larger production started in 1944 through J. Ward Smith near Brooksville, Florida. The other two varieties sold under the honey name, California and Chinese Honey mandarins, are not grown commercially on an international scale. California Honey mandarins are mainly found in California and are grown in home gardens and select specialty orchards. They were developed by H.B. Frost at the University of California’s Citrus Research Center in Riverside in 1915 from a cross between king and willowleaf mandarins. Chinese Honey mandarins are grown and sold in Asia. Honey tangerines, as a general category, are offered through fresh markets worldwide and are a specialty citrus sometimes sold through select retailers and wholesalers.
Recipe Ideas
Recipes that include Honey Tangerines. One
is easiest, three is harder.| Green Lite Bites |
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Honey Tangerine Pecan Oatmeal |
| Genius Kitchen |
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Honey Tangerine Gelatin |
| Tartelette |
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Lemon and Honey Tangerine Gratins |
Honey Tangerines for sale around the world shared on the Specialty Produce App
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