Tangerines are often peeled and eaten by hands. The hybrids with deep orange to reddish (blood oranges) peel are mandarins, while tangerines have deepest red orange skin. When a Tangerine fruit becomes ripened, its skin becomes firm to slightly soft, making it easy to peel. They contain less sugar, less acid, and are more watery. Tangerines are also smaller in size and slightly rounded compared to standard oranges. These mandarin types vary from sweet to tart taste. All tangerines are considered a family of Mandarins under the Swingle system. At present, China is the leading country that has the most tangerine production. Your multi-plants sound awesome.The Tangerine, from the kingdom of Plantae and often referred to as Citrus x tangerina, is a variety of orange color citrus fruits that are composed of Mandarin orange and pomelo. Joe Real, maybe you can give me a pointer on this. I have seeds for Flying Dragon - should I start one and bud onto that? Does the rootstock affect the cold-hardiness? How does that work? I have not done bud grafting before (tho am tempted to do a little with my micro pinot noir vineyard). On another line, I am interested in budding different varieties onto a rootstock. I use xylitol for a sweetener and it makes fantastic juice and marmalade. Tart, sweet-tart, tangy and flavorful is what I am looking for. Flavorful is important - insipid won't do. It's not easy to find out which mandarins, etc., orange-tasting fruit are highly flavored but at least mildly tart. But I want fruit no one else does - as a diabetic, oranges are typically too sweet for me to eat - I make marmalade and juice from sour oranges - I love Sevilles but they are not cold hardy. I have been looking at Satsumas and other citrus to grow in a container in my area of Oregon's Willamette Valley - we are on the "warm side" and I can offer protection and even greenhouse for at least a few plants, but am hoping for hardy to high teens. I can do a systematic comparison if you can just tell me the exact cultivar and see if I can achieve the results you got. I may already have the specific cultivar of citrus that you have, perhaps you have a sport mutation that is sweet for Northern California. These cultivars are available mostly as budwoods from UC Riverside where I got majority of my citruses and have grafted them. I also have a lot of promising citrus cultivars that you will never find from the market nor buy these from the nurseries and already on their first year of fruits are better than the commonly available cultivars from the market. Most of my citruses are still young, but those that are nearing maturity (taste improves a lot with citruses), can match the taste from the stores. None of my citruses can match the quality of those bought from Farmer's market (they source their citruses from central and south Ca). I am experimenting with more than 50 cultivars of citruses and so far, none of them were really as sweet as those from So Cal, some of them like my Satsumas can be as sweet as those from CostCo, but you know the flavor of beautiful looking fruits from CostCo. The grapefruit remains but will be removed as it just takes up space and drops sour fruit on the ground. We replanted the lemons, dug out the orange roots, also the avocado. 1990 took the oranges to the ground about half the grapefruit and all the lemons. Owari satsumas are good and also take the frost. The grapefruit, Marsh white, is not sweet enough to eat. "* Posted by: calistoga USDA 9 Ca 15 (My Page) on Fri, Feb 24, 06 at 9:21 Kerrican, now there are two of us saying the same pattern.
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