Ojai Pixie Tangerines
What is Ojai Pixie Tangerine? Well, we already know everything out of Ojai Valley is just so much better. The Pixie is a result of open pollination of Kincy mandarins (Kincy are a hybrid between a King Mandarin and a Dancy Tangerine), but no one knows what the pollen parent was. First developed in 1927 by the University of California Citrus Research Center at Riverside, however, not released to the public until the mid-1960s, with the recommendation only to be used as a “backyard tree”.
Yes, Ojai Pixies are sweet and yet so juicy, however, they also represent family. Nearly 40 family farmers in the Ojai Valley grow Ojai Pixie tangerines, some of their orchards are small with a few dozen trees while some have several thousand trees, resulting in 25,000 trees in total. Each orchard is harvested individually when the fruit is at its peak. Within the Ojai citrus community, each piece of fruit is clipped individually, by hand from the trees, loaded into boxes or bins, and taken to the packing house, with unripe or poor quality fruit culled by hand.
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 Crepes
- 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.