Pixie mandarin

{{Infobox cultivar

| name = Pixie

| image =

| image_caption =

| hybrid = One parent is a Cam sành (King orange) and Dancy hybrid, the other unknown

| cultivar = Pixie

| origin = California{{cite web|url=http://www.slowfoodusa.org/ark-item/pixie-tangerine-of-ojai-valley |url-status=dead |archive-url=https://web.archive.org/web/20150905234450/http://www.slowfoodusa.org/ark-item/pixie-tangerine-of-ojai-valley |archive-date=5 September 2015 |title=Pixie Tangerine of Ojai Valley |work=Ark of Taste |publisher=Slow Food USA}}

}}

Pixie mandarin, also called Pixie tangerine, is a variety of mandarin that is late ripening and seedless.

Development

Pixie was developed by Howard Brett Frost at the University of California, Riverside Citrus Research Center in 1927, and was eventually released in 1965 by his colleagues James W. Cameron and Robert K. Soost.

Frost was trying to cross two mandarin varieties, King and Dancy, to combine the late ripening of the King tangor with the richness in flavor of Dancy. The result was Kincy, which was large and seedy. Pixie is the second generation progeny of an open pollinated seedling of Kincy; the male parent is uncertain. Thus, the Pixie is either an F2 hybrid resulting from the Kincy F1 hybrid status, or a hybrid by itself between the Kincy and an unknown donor.{{cite web|url=https://citrusvariety.ucr.edu/citrus/pixie.html |title=Pixie mandarin Citrus reticulata Blanco |work=University of California Riverside Citrus Variety Collection |access-date=31 December 2020}}{{cite web|url=https://www.latimes.com/food/la-xpm-2011-apr-01-la-fo-marketwatch-pixies-20110401-story.html |title=Market Watch: Pixie mandarins are a farmers market favorite |last=Karp |first=David |date=1 April 2011 |access-date=31 December 2020 |work=Los Angeles Times}}

Pixie mandarin

Development

References

Further reading