A honey tangerine is formally called a Murcott. Although the origin is unknown, a University of Florida website states that it is probably a tangor, a cross between a tangerine and a sweet orange. The Murcott may have been created in a United States Department of Agriculture planting around 1916. Around 1922, Charles Murcott Smith had a nursery in Bayview, Florida, where several Murcott trees were located.
Tangerines
Tangerines are from the citrus food group. They are distinguished by their skin, which is particularly easy to peel, and by their sweet taste. In addition to honey tangerines, there are a number of other varieties, including clementines and tangelos, a cross between a tangerine and a grapefruit. The temple tangerine, like the honey tangerine, is another variety of tangor, a cross between a tangerine and an orange.
Characteristics
Honey tangerines are medium-sized, with a shape of a "true" tangerine. The peel is reddish orange or sometimes yellow orange when grown in warmer weather. It can be peeled by hand, but it is more difficult to peel than a tangerine. The flesh of the honey tangerine is a rich orange color.
Nutritional Profile
A honey tangerine contains roughly 50 calories. It has no fat, no cholesterol, 154mg of potassium, 10g of carbohydrates, 2g of dietary fiber and 1g of protein.
How to Use
The honey tangerine needs to be eaten fresh. Its flavor is damaged by processing, so it is only available as a fresh product. Juice from the honey tangerine may be refrigerated for one to two days. It also may be frozen. Shake to remix the juice if it separates after it is frozen.
Maturation
The honey tangerine matures from January to March. It is the last tangerine type fruit to mature each season. It is generally shipped from February to May.
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