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Orri tangerines are round to oblate in shape and small to medium in size, with an average diameter of 4-6 centimeters and a plump appearance. The flesh of Orri is mostly seedless and juicy and it is a good variety to extend the season of easy-peelers once the main Clementine varieties have finished. A tiny layer of spongy, white pith loosely adheres to the flesh beneath the skin, but it can be easily removed. Orri tangerines have an irresistible flavor with equal amounts of sweetness, acidity, and tartness.
The ideal uses for Orri tangerines include both raw and cooked ones, such as baking and stir-frying. Due to their well-balanced flavor, the fruit may be eaten fresh as a snack, you can also squeeze into juice, add it to cocktails, or incorporate it into smoothies. You can add it to salsa, or yogurt, or tossed into salads. In prepared dishes, Orri tangerine segments can be used as a garnish on top of fish, added to teriyaki, or softly stir-fried with noodles and vegetables. Additionally, Orri tangerines can be used in a number of dessert recipes, such as cakes.
The fruit can be kept in the fridge once ripe to extend the storage life for a few days, or it can be kept at room temperature in a cool, dry spot for 1-2 weeks.