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Page tangerines are small to medium fruits, averaging 6 to 8 centimeters in diameter, and have a round to oblate shape with slightly flattened ends. The peel is thin, semi-smooth, leathery, and dark orange to orange-red, covered in many prominent oil glands giving the surface a pebbled appearance. The peel is also moderately adhered to the flesh, causing it to come off in smaller pieces compared to other tangerine varieties with looser skin. Underneath the surface, the orange flesh is divided by thin membranes into 9 to 10 segments and is dense and slightly chewy with a soft, aqueous consistency. The flesh is also seedless or contains a few cream-colored seeds, depending on the fruit’s growing conditions. Page tangerines are known for their high juice and sugar content, developing a sweet, subtly tart flavor with floral and sugary nuances.
Seasons/Availability
Page tangerines are available for a short period in the winter through early spring.
Current Facts
Page tangerines, botanically classified as Citrus reticulata, are an early-season variety belonging to the Rutaceae family. The sweet fruits were developed from a cross between a minneola tangelo and clementine mandarin in the mid-20th century and were selected for their balanced flavor and juicy nature. Page tangerines are sometimes labeled as Page mandarins in local markets as the variety was initially released to Florida growers as an orange despite it being a tangelo hybrid. The cultivar is highly regarded among citrus enthusiasts as one of the best tangerine varieties for fresh eating and juicing. Page tangerines are also highly productive and can remain on trees for over four months, allowing growers to stagger the fruit’s harvest.
Nutritional Value
Page tangerines are high in vitamin C, an antioxidant that protects the cells against external aggressors, folate to develop healthy red blood cells, and fiber to regulate the digestive tract. The fruits are also a good source of vitamin A to protect against vision loss, potassium to balance fluid levels within the body, calcium to strengthen bones and teeth, and magnesium to regulate blood pressure.
Applications
Page tangerines have a sweet, fruity, and subtly floral flavor well-suited for fresh and cooked applications. The fruits can be consumed straight, out-of-hand as a snack, or they can be segmented and tossed into green salads, stirred into fruit bowls, or used as a topping over cereal, yogurt, and granola. Page tangerines are also popularly juiced and incorporated into cocktails, sparkling beverages, smoothies, and fruit punches. In addition to drinks, the juice can be mixed into salad dressings, sauces, and vinaigrettes, or it can be used to flavor cakes, muffins, cookies, and sorbet. The peel of Page tangerines can also be zested into rice or cooked with roasted meats, sliced and simmered into marmalades, chopped and candied, or dried and ground into spice mixtures. Page tangerines pair well with meats such as poultry, turkey, beef, and fish, honey, cinnamon, vanilla, other citrus, olives, avocado, and dark leafy greens. Whole, unpeeled Page tangerines will keep up to one week when stored at room temperature and 1 to 3 weeks when stored in a plastic bag in the refrigerator's crisper drawer.
Ethnic/Cultural Info
Page tangerines are a favored fruit incorporated into Chinese New Year festivities throughout the United States. Chinese New Year has been celebrated for over 5,000 years and is a holiday centered around cultural traditions and superstitions to usher good fortune into the year to come. The word for tangerine in Chinese sounds similar to the word for luck, leading the fruits to be a symbolic representation of happiness, prosperity, and luck during the New Year celebrations. The bright orange fruits also share a similar color with gold coins, further establishing tangerines as an auspicious symbol. Tangerines are often given to friends and family and are gifted in pairs for double the luck. The juicy, sweet, and tangy fruits are also displayed in bowls around family homes as New Year decorations and are served to guests as a welcome snack.
Geography/History
Page tangerines were created in 1942 in Orlando, Florida, through the United States Department of Agriculture. Breeders Gardner and Bellows crossed the clementine mandarin with a minneola tangelo and spent years perfecting the new variety, eventually releasing Page tangerines to commercial markets in 1963. Today, Page tangerines are widely grown in the coastal temperate regions of Southern California and Florida and are sold through farmer’s markets and specialty grocers.
Farmers Market Santa Monica
Arizona Ave & 2nd St, Santa Monica, CA 90401
https://www.santamonica.gov/categories/programs/farmers-market
From GARCÍA ORGANIC FARMS available at SPECIALTY PRODUCE….Page tangerines have a round to oblate shape, marked by slightly flattened ends, and measure around 6 to 8 centimeters in diameter. Their peel is dark orange to orange-red with a leathery texture, featuring prominent oil glands that give it a pebbled appearance. Unlike some tangerines, the moderately adhering peel comes off in smaller pieces. Inside, the fruit has seedless or sparsely seeded flesh, divided into 9 to 10 segments, delivering a dense, aqueous, and chewy consistency.
Farmers Market Santa Monica
Arizona Ave & 2nd St, Santa Monica, CA 90401
https://www.santamonica.gov/categories/programs/farmers-market
From Garcia Organics Farm…Page tangerines offer diverse culinary uses, enhancing both fresh and cooked dishes. Their juice is perfect for cocktails, smoothies, and baked goods like sorbets and cookies. The peel can be candied, dried for spices, or used for marmalades. These tangerines pair well with dark leafy greens, citrus, meats, and honey. Stored unpeeled, they last up to one week at room temperature or up to three weeks when refrigerated.
Murray Family Farms
Page Tangerines AKA Page Mandarins In Santa Monica, California. From…Page Tangerines were developed from a cross between a Minneola tangelo and a Clementine mandarin during the mid-20th century, resulting in their sweet and juicy nature. Though technically a tangelo hybrid, they were initially released to Florida growers as an orange. These tangerines can stay on trees for over four months, enabling staggered harvesting. They're often praised by citrus enthusiasts for their exceptional flavor and suitability for eating and juicing.
Kens Top Notch Produce
Page tangerines were developed in 1942 in Orlando, Florida, by the USDA. Breeders Gardner and Bellows achieved this by crossing clementine mandarins with minneola tangelos, perfecting the variety over years of effort. They were officially released to commercial markets in 1963. Currently, Page tangerines are primarily cultivated in Southern California and Florida's coastal temperate regions, often sold at specialty grocers and farmer's markets.
Murray Family Farms
Page Tangerines AKA Page Mandarins In Santa Monica, California. …Page Tangerines: Page tangerines are valued in Chinese New Year celebrations in the United States as symbols of happiness, prosperity, and luck. Their name in Chinese sounds similar to "luck," while their bright orange hue resembles gold coins, reinforcing their auspicious connection. These fruits are gifted in pairs for double luck, displayed as decorations, and offered as a welcoming snack to guests during the festivities.
Garcia Organic Farm
Page Tangerines from Garcia Organic Farm.... Page tangerines are noted for their vibrant peel, which is dark orange to orange-red and dotted with prominent oil glands that give it a pebbled surface. Their flesh is juicy, sweet, and subtly tart with floral undertones, divided into 9 to 10 segments. The fruit is either seedless or contains minimal cream-colored seeds, depending on growing conditions, and its semi-adhered peel makes it slightly more challenging to detach compared to other tangerine varieties.
Garcia Organic Farm
Page Tangerines from Garcia Organic Farm…Page tangerines from Garcia Organic Farm are both flavorful and versatile. Their sweet, subtly floral flavor works beautifully in fresh and cooked dishes. They can be enjoyed as a snack, added to salads, or used in juices for cocktails and desserts like cakes and sorbets. The peel can also be zested or candied for additional uses. Stored properly, they last up to a week at room temperature or up to three weeks in a refrigerator.
From Sunny Cal Farms…Page tangerines, cultivated at farms like Sunny Cal Farms, are a cross between a minneola tangelo and a clementine mandarin, known for their sweet, juicy flavor. They can remain on trees for over four months, enabling staggered harvesting. These fruits are rich in vitamin C, fiber for digestion, and vitamin A for eye health. Additionally, they provide potassium, calcium, and magnesium, contributing to hydration, strong bones, and regulated blood pressure.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
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(619) 295-3172 [email protected]
Page Tangerines from Garcia Organic Farm…Page tangerines were developed in Orlando, Florida, by USDA breeders Gardner and Bellows in 1942. They were created by crossbreeding clementine mandarins with minneola tangelos. These tangerines took years to perfect before being released to market in 1963. Today, they thrive in coastal temperate regions of Southern California and Florida and are valued for their unique flavor.
Kens Top Notch Produce
Page tangerines are a delightful variety known for their vibrant orange to orange-red pebbled skin and sweet, subtly tart flavor with floral notes. They have a dense, slightly chewy texture and are either seedless or contain very few seeds. High in juice and sugar content, they're a favorite among citrus lovers. Their unique peel tends to stick more firmly to the fruit, making it come off in smaller pieces compared to looser-skinned tangerine varieties.
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