The Murcott Tangerine is a citrus fruit hybrid of the mandarin orange and the sweet orange. This hybrid was a result of a citrus breeding program within the United States Department of Agriculture.

Also known as the Murcott Honey Orange, it is medium in size, averaging from 2-1/2 to 3 inches in diameter, and has a shape that is typical of a true tangerine. The peel color is reddish orange and may be yellow/orange in warmer winters. It is smooth, and while it can be peeled by hand, it is somewhat more difficult to peel than a tangerine. The flesh is a rich orange color. Seed number will vary from 12 to 24 seeds per fruit, and are white in color when cut.

Ripening & Storage: Tangerines are the most perishable of the oranges. They will keep a day or two at room temperature and up to two weeks in a drawer of your refrigerator. 

Murcott Tangerine, Spinach & Cashew Salad Vinaigrette Ingredients:

2 t. Soy sauce, 4 t. Fresh lime juice, 2 t. Finely chopped shallots, 4 t. Olive oil Salt to taste, Freshly ground black pepper

Salad Ingredients: 4 T. Coarsely chopped, unsalted cashews, 2-1/2 c. Spinach, cleaned and torn into bite-sized pieces, 2 Murcott tangerines, peeled and sectioned with seeds removed

Prepare the vinaigrette by placing all the ingredients in a container with a tight-fitting lid. Shake well. Add salt and pepper to taste. Preheat the oven to 350°. Spread the cashews on a baking sheet and toast until lightly browned, about 5 minutes.

To prepare the salad, place the spinach in a bowl and toss with the vinaigrette. Transfer the dressed spinach leaves to a serving plate. Arrange the Murcott tangerine sections on top and sprinkle with the cashews. Serve immediately.

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Tracie Burket
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