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General Produce
Citrus, Tangerines
25-, 80-, 100-, 120-, 150-, 180-, and 210-counts
40-lb. cartons
Look for fruit with peel color and texture that is characteristic of the particular variety. Avoid fruit with soft spots, water-soaked spots, or mold.
Short-term storage recommendation (7 days or less)
- 41-42° F/5-6° C
- 85-95% relative humidity
Maintain adequate air ventilation during storage. Keep cartons off the floor to help prevent dampening of boxes from condensation of moisture in the room. Store citrus away from foods with strong odors and ethylene-producing fruits.
Pitted peel, discolored flesh, and mold are indications of improper storage temperature.
- Sauté tangerine slices and minced ginger in butter; deglaze with orange-liqueur; serve in crepes with freshly whipped cream.
- Layer puffed pastry squares with chocolate mousse and macerated tangerine slices.
Major production areas include Arizona, California, and Florida.
Nutritional Information
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
