Pixie Tangerine of Ojai Valley

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In 1927 the University of California Riverside Citrus Research Station developed the Pixie Tangerine using a King mandarin from Saigon and a Kincy tangerine, America's most plentiful and popular Christmas tangerine. The Pixie is one of the latest maturing citrus varieties, ripening in March, April and May when they are harvested by hand. Pixies are small, firm, and seedless fruits, with a thick, pale orange rind. The fruit's juicy flesh has a floral aroma and its flavor is pleasantly sweet and full. Because the color is light and the season is late, many consumers pass up the ripe Pixies, thinking they are faded leftovers from winter's high tangerine season.

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