General Information: Spanish missionaries introduced the citrus fruits to California in the 1700s. By the late 1800s, citrus was a major crop in California and the growers had organized into a cooperative to most effectively sell the fruits. With all of the citrus buzz, the state universities became involved in citrus research and in 1927 the University of California Riverside Citrus Research Station developed the Pixie Tangerine. To create this citrus, they used a King mandarin that came from Saigon in 1882 and a Kincy tangerine America's most plentiful and popular Christmas tangerine.
Pixie is one of the latest maturing citrus varieties, ripening in March, April and May when they are harvested by hand. Small, firm, seedless fruits grow on vigorous trees. The rind is thick and pale orange to yellowish orange and it is very easy to peel. The fruit's juicy flesh has a floral aroma and its flavor is pleasantly sweet and full.
Pixies have a lower acid content than many other citrus varieties making them the ideal fruit for folks that are sensitive to acidic foods.