Honey tangerines are available in winter. The Honey mandarin, Citrus reticulata Blanco RUTACEAE, is an early maturing hybrid variety that is often confused with the murcott tangerine, though these varieties are very different. Initial appearance reveals obvious differences in skin color and texture. Honey mandarins are globular with a semi flat bottom. Their skin is thin, pale orange with a smooth to pebbled peel that clings to its segmented flesh. The flesh is sweet, bright and juicy but contains seeds. Honey tangerines, because they contain seeds, are best suited to juicing but may also be eaten fresh. Their skin may be candied but will show gradations in color. Use juice and zest in drinks and smoothies, or frozen desserts. Add fresh segments to breakfast dishes and green salads. Pair with fresh herbs, honey, white wines, almonds, tropical fruits and aged cheeses. Honey tangerines will keep at room temperature but should be refrigerated for longer storage. The Honey mandarin was originally developed by H.B. Frost at the University of California Citrus Research Center, Riverside. Frost bred a ‘King’ tangor and ‘Willowleaf’ mandarin to produce the honey mandarin in 1915. The Honey mandarin was never officially released for commercial production, thus its crop value is limited to farmers markets in citrus growing regions of California and Florida.