Pixie mandarin

Pixie mandarin (Citrus reticulata) is a variety of mandarin orange that is late-ripening and seedless. It is a cross between the King mandarin and Dancy tangerine, and was developed by the University of California, Riverside as part of the university's citrus breeding program.

History

The Pixie mandarin was first developed in the 1920s, but it was not released to the public until 1965. The variety was initially not popular due to its late ripening season, which is from March to May. However, in the 1980s, a group of growers in Ojai, California, formed the Ojai Pixie Growers Association to promote the fruit. Since then, the Pixie mandarin has gained popularity for its sweet flavor and seedless nature.

Characteristics

Pixie mandarins are small to medium in size, with a pebbly, bright orange skin that is easy to peel. The flesh is also orange, juicy, and seedless. The flavor is sweet with a slight tartness. Pixie mandarins are known for their late ripening season, which extends from March to May. This makes them one of the last mandarin varieties to be harvested each year.

Cultivation

Pixie mandarins are primarily grown in California, particularly in the Ojai Valley. They thrive in the region's Mediterranean climate, which provides the warm days and cool nights that are ideal for citrus cultivation. Pixie mandarins are typically harvested by hand to prevent damage to the fruit.

Uses

Pixie mandarins are primarily eaten fresh, but they can also be used in cooking and baking. They are often used in salads, desserts, and beverages for their sweet, tangy flavor. The peel can also be used for its aromatic oils.

See also

• List of citrus fruits
• Citrus production

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