Their name says it all—Honey Tangerines are sweet as honey! Honey tangerines are deliciously sweet with notes of honey and spice. Easy to peel and segment for snacks, these sweet treats are only available in mid-February through March, so stop by the store and grab some. They won’t last long!

Honey Tangerines are most often eaten fresh or used for their juice and zest in beverages and smoothies or frozen desserts. Add fresh segments to breakfast dishes and green salads. And, their juice is great for baking whenever orange juice is called for. Honey tangerines will keep at room temperature for up to a week and can be refrigerated for extended storage.

Some history
The Honey Tangerine was originally developed by H.B. Frost at the University of California’s Citrus Research Center in Riverside. Frost bred the King Tangor and the Willowleaf Mandarin to produce the Honey Tangerine in 1915.

Tangerine Champagne Vinaigrette Recipe
Yields about 1-2/3 cups
This salad dressing has such a bright, cheerful and refreshing citrus flavor.

Ingredients
2/3 cup freshly squeezed tangerine juice (about 3 tangerines)
1 teaspoon tangerine zest
1 teaspoon dijon mustard
1/4 cup champagne vinegar
1/2 cup extra virgin olive oil
1/4 cup shallots
2 garlic
1/2 teaspoon sea salt (approximately)

Directions
Add the mustard, tangerine juice, zest, salt, and pepper to a medium bowl and whisk together.

Next whisk in the champagne vinegar, then slowly whisk in the olive oil. Stir in the garlic and shallots.

Best if stored in a bottle or jar with a tight seal. You will need to shake the dressing well before each use.