Ojai Pixie Tangerines: A Taste of Sunshine

Just inland from the Pacific Ocean, about 80 miles Northwest of Los Angeles, situated amongst hills, mountains and rolling canyons is the stunningly beautiful Ojai Valley. This east-west valley with it’s unique micro-climate of hot day days, cool nights and evening blankets of moist pacific fog creates the ideal environment for growing the sweet, juicy and seedless Ojai Pixie Tangerine. Just as Napa Valley is perfect for growing grapes, the Ojai Valley is uniquely one-of-a-kind for growing sweet little Pixies.

Ojai Valley Pixie Tangerines
A stunning view of the Ojai Valley.

These little gems are cared for and cultivated by a diverse group of around 40 family farmers in the Ojai Valley. A handful of these family orchards are quite small with as few as a couple dozen trees while some of the biggest farms have several thousand trees, totaling 25,000 trees in total.

Every pixie orchard is individually harvested when the fruit reaches it’s absolute peak. Across the Ojai Valley citrus community, each piece of fruit is delicately hand clipped one at a time then loaded into bins. Any fruit that isn’t up to the high standards of these proud growers is culled by hand and removed. As a collective group, these family farmers all independently grow their own fruit and band together as one community for picking, packing and selling the fruit, each lending a hand to ensure the best for the crop as a whole.

Cooking with Pixies

These sweet little seedless gems are perfect for a quick snack with their easy to peel skin and juicy bite-sized segments but they’re equally great when incorporated into your culinary adventures.

Pixie Tangerine Crepes with Raspberry Sauce


6 Ojai Pixie Tangerines, segmented
2/3 Cup Light Cream Cheese, softened
1/3 Cup Powdered Sugar
¾ Cup Non Fat Sour Cream
1 Tbsp. Meyer Lemon juice, freshly squeezed
½ Meyer Lemon, zested
6 Melissa’s Crepes (In the Produce Dept.)
Raspberry Dessert Sauce


In a bowl, combine cream cheese and powdered sugar and blend with an electric mixer until smooth. Add sour cream, lemon juice and zest and blend. Gently mix in the tangerine segments. To assemble the crepes, spread the mixture over each crepe and roll them up. Refrigerate until time of service. At time of service with raspberry sauce.

One comment

  1. Thanks to the young man at the Glenview store who suggested these tangerines. They are easy to peel, flavorful and sweet–what more could you ask for!?!

Leave a Reply to Ruth Kane Cancel reply

Your email address will not be published. Required fields are marked *