Ojai Pixie Tangerine eBook

Ojai Pixie TANGERINES 2020 SEASON

ABOUT MELISSA’S Melissa’ s / World Variety Produce, Inc. is currently the largest distributor of specialty produce in the United States. Melissa’s operates out of a warehouse facility located in Los Angeles, fully loaded with fresh fruits and vegetables, fine wines, value-added staples and an impressive line of organics that sum up to over 1,500 products.

Sharon and Joe Hernandez founded the business with a decade of produce industry experience in a small, rented produce warehouse lunchroom. The original office had three telephones and four chairs — no one could have guessed that, within a few short years, the company would grow to occupy a newly renovated and expanded 280,000 square foot office, warehouse complex, and state-of-the-art CCOF/QAI Certified Organic Packing Facility.

Family has played a significant role throughout Melissa’s history; you’ll find several family members playing an active role in the achievements of the company. The Melissa’s brand is even named after Sharon and Joe’s daughter!

Over the years, the company has found stable growth thanks to the support of very loyal customers. Dedicated employees set the standard for going above and beyond for their customers and are ready to track down hard-to-find items.

World Variety Produce is committed to industry and consumer education about specialty produce.

Have questions?

Call toll-free at 800.588.0151 or email hotline@melissas.com

DEAR PASSIONATE PIXIE LOVERS, We are so excited to celebrate the 2020 Ojai Pixie season with each and every one of you. This year’s harvest began the last week of February, but our timeline with Pixies goes back much further. Pixie grower Jim Churchill stopped by our LA warehouse facility one day with some unassuming samples of his Ojai Pixie tangerines, hoping that Melissa’s could help him get them to more grocery retailers.

Just one taste and we were hooked — that was in the year 1997 and we took the whole crop. Today, we anticipate selling 1 million pounds of Pixies this season to grocery retailers nationwide. Truly, Melissa’s is the biggest supporter of the Ojai Pixie grower co-op.

Ojai Pixies aren’t your typical tangerine variety, either. These show up late in the citrus season and showcase a signature pale orange hue.

Some Pixies are bumpy while others are smooth. They vary in size from pony (being the smallest) all the way up to mammoth and colossal!

Some trees drip with fruit while others decide to bud and wait till the following year (alternate bearing crop). One thing is consistent, though, and that’s flavor.

Pixies are the best tasting tangerine that’s available on the market today. Pixies are sweet, petite, seedless and easy to peel. These tangerines have low acid, so it’s easy to get carried away and lose track of how many you’ve had — and we certainly won’t stop you!

This year we’re focusing on using the whole fruit from flesh to rind.

We’re looking to minimize our food waste and get the most out of the Pixie season. We hope you enjoy this crop as much as we do.

From our family to yours, Sharon and Joe Hernandez

CONTENTS

FAMILIARIZE YOURSELF WITH THE FRUIT

Discover everything you need to know about Pixies here. Take a walk down memory lane with us to help you get to know this delicious citrus a little bit better.

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THE FLAVOR MATRIX

Lean on the art and science of combining certain ingredients to create delicious dishes, where each and every bite is pure perfection. Pg. 10

WHAT’S COOKING?!

Melissa’s Corporate Chef Tom Fraker has crafted some especially tasty recipes this season to highlight Pixies in a variety of ways. Discover plant-based salads, hearty stir fry recipes and indulgent desserts. Pg. 14

PIXIE LOCATOR

You have everything you need to enjoy the season, but we’re sure you’re already thinking about where to replenish your supply before the season ends. Here is a list of local retailers. Pg. 30

Your New Main

SQUEEZE

LOCALE

The Pixie is a special variety, and it can only really come from one place — the Ojai Valley, located in Ventura County in Southern California. This valley is known for its warm days, cool nights and Insta-worthy sunsets that just won’t quit. And the specific soil composition in Ojai is perfect for citrus.

A small co-op of just under 50 farmers across the valley makes the Ojai Pixie season happen each year.

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FLAVOR BOMB

Attempts at growing Pixie trees elsewhere don’t result in the same flavor profile as those from the Ojai Valley. Devotees say that Ojai Pixies “taste like sunshine,” and while that sounds awfully cheesy, there’s actually good reason for it. Ojai is one of the world’s few East-West facing valleys, so the sun literally shines on the fruit all day long.

Beautifully balanced sweetness and a hint of acidity define the Pixie, as does a lingering flavor that lasts for up to a minute and makes you want more. It’s easy to eat another because the fruit is totally seedless and easy-to-peel. Everyone, from preschoolers to seniors to gourmands, loves them.

NATURE’S CANDY

Brix is 17.5 – 18.3 this season, and for those that don’t know, this is the measurement of sugars found in the fruit through the use of a refractometer.

Comparatively, the average brix of tangerines is 11.5. Couple the Pixie’s sweetness with its low acidity, and it’s easy to see why people refer to these as nature’s candy and just can’t get enough.

DID YOU KNOW?

Ojai Pixies are bee-friendly.

This means that the co-op growers don’t need to participate in bee exclusion practices, because Pixies are naturally seedless.

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A WALK DOWN MEMORY LANE

The Pixie is a result of the open pollination of Kincy mandarins (King Mandarin-Dancy Tangerine hybrid).

According to Pixie grower Emily Ayala of Friend’s Ranches, the Pixie started with Howard B. Frost at the UC Riverside Citrus Research Center in 1927. Pixie trees weren’t released until 1965, but only as a backyard tree, as it wasn’t recommended for commercialization.

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One out of every three bites of food Americans consume come from a plant visited by bees or other pollinators.

LIMITED RELEASE

When a Pixie tree is first planted, the waiting game begins. In the first 4 years, the tree won’t produce any fruit. Not until year 8 will the tree approach a full bearing fruit load, longer than average citrus. These trees are also alternate bearing, meaning the tree will have lots of fruit one year, followed by a light crop the next. This limited release of fruit throughout the life of the tree makes its citrus highly coveted by consumers.

UNTIL NEXT YEAR

Something else we love about Pixies: you can’t get them forever. They’re a seasonal item, only available from March to May. In an era when it’s possible to get a lot of produce all year long, Pixie’s relative scarcity makes it something to truly savor, miss and look forward to each year.

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Culinary +

PAIRINGS

Did you know the word

“citron” 10

is derived from the Greek word for cedar?

According to “The Flavor Matrix,” the chemical makeup of citrus flavor is based largely on woody or pine aromas. This book is a compilation of groundbreaking research from James Briscione about the chemical basis of flavor. The aromas from Pixie tangerines are most prominent in the essential oils that you’ll find in the rind of the fruit. Culinary professionals and home chefs alike use the zest from the rind to add this flavor profile to their recipes. The pulp is less aromatic, but it contains the sugars and acid that give the fruit its sweet taste. With Pixies having 17.5 – 18.3 brix this season, the flesh has a very high sugar content with super low acid.

See below for some scientific pairings from Briscione’s research discoveries.

BEST PAIRINGS: Cilantro, ginger, bell pepper, cauliflower, broccoli, Brussels sprouts, dark chocolate SURPRISE PAIRINGS: Sage, caraway, peanut, pecan SUBSTITUTES: Coriander seeds, cardamom, chamomile, apricot, lemongrass, lemon balm

Briscione, James and Parkhurst. The Flavor Matrix, Houghton Mifflin Harcourt, Boston and New York, 2018.

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A TASTE OF OJAI Melissa’s Corporate Chef Tom Fraker has created some especially delicious recipes for us to celebrate the 2020 Pixie season. Embrace the plant-based trend with the Faux Octopus Salad, get nostalgic with an Orange Julius, sweeten up your veggie stir fry recipes with Pixies, or cool down with an addictively refreshing Pixie ice cream.

Let these recipes inspire you to develop your own culinary creations, where you take advantage of the whole fruit from flesh to rind.

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Recipes Fennel and Tangerine Salad Faux Octopus Salad with Pomegranate Tangerine Vinaigrette Tangerine and Baby Red Beet Salad with Citrus Vinaigrette Pixie Tangerine Glazed Grilled Shrimp Tangerine Teriyaki Vegetable Stir Fry Spicy Tangerine Beef Stir Fry Pixie Tangerine Julius Tangerine & Vanilla Bean Ice Cream Photo courtesy of Bob Hodson Photography

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FENNEL & TANGERINE

SALAD

WHAT YOU’LL NEED 4 Melissa’s Fennel Bulbs, trimmed; sliced ¼-inch thick 4 Melissa’s Pixie Tangerines, peeled; segmented 4 Melissa’s Mini Cucumbers,

ends trimmed; sliced in half horizontally, then sliced ¼-inch thick

2 (3oz.) packages Melissa’s Dried Cranberries ½ cup white wine vinegar 4 lemons, juiced Kosher salt and freshly ground pepper, to taste

HOW TO MAKE IT In a bowl, toss together the fennel, tangerines, cucumbers and cranberries.

In another bowl, whisk together the vinegar, lemon juice, salt and pepper.

Pour vinaigrette over salad, toss and let rest for 10 minutes.

Toss again before serving.

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FAUX OCTOPUS

SALAD POMEGRANATE TANGERINE V IN A IGRE T T E

with

WHAT YOU’LL NEED For the salad: 2 heads rosso tardivo radicchio, rinsed; ends trimmed; cut into thirds (you want it to resemble octopus tentacles) 2 heads variegato radicchio, rinsed; chopped 2 heads la rosa di veneto radicchio, rinsed; chopped 2 Melissa’s Mini Cucumbers, rinsed; ends trimmed; chopped 1/2 red onion, thinly sliced 3 green onions, ends trimmed; sliced on the bias 3 roma tomatoes, diced small

1 can pitted black olives, drained 1 serrano chile, minced 1/2 cup cilantro, rinsed; chopped For the vinaigrette: 1/4 cup pomegranate molasses 2 Melissa’s Pixie Tangerines, juiced 1 clove Melissa’s Peeled Garlic, minced 1/4 cup cider vinegar 2 Tbsp. extra virgin olive oil 1/4 tsp. sea salt 1/4 tsp. freshly ground black pepper

HOW TO MAKE IT In a mixing bowl, add salad ingredients and toss.

In a small bowl, whisk together vinaigrette ingredients until well incorporated. Pour over salad and mix well. Serve or chill for later.

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SALAD

TANGERINE & BABY RED BEET with C I T R U S V I N A I G R E T T E WHAT YOU’LL NEED For the Salad: 1 package Melissa’s Peeled Baby Red Beets ¼ cup balsamic vinegar Arugula

For the Vinaigrette: 6 Ojai Pixie Tangerines, peeled; segmented 6 Ojai Pixie Tangerines, juiced (you need about a cup) 2 Tbsp. Melissa’s Organic Blue Agave Syrup 1/4 cup red wine vinegar Kosher salt, to taste Freshly ground black pepper, to taste

HOW TO MAKE IT Preheat oven to 425ºF. Spread the beets in a single layer on a cookie sheet, drizzle balsamic vinegar over beets and toss to coat. Roast in the oven until slightly browned. Remove from oven and let cool.

Combine ingredients for the vinaigrette in a bowl. Mix well.

Gently combine the beets and tangerines with vinaigrette. Toss gently and serve over arugula.

CHEF’S NOTE: I like to garnish this salad with a little crumbled bleu cheese or goat cheese.

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Pixie Glazed GRILLED

SHRIMP

WHAT YOU’LL NEED 1 lb. raw shrimp, peeled; deveined 8 Melissa’s Ojai Pixie Tangerines, juiced 1 chipotle pepper in adobo, minced 1 Tbsp. extra virgin olive oil 1/4 cup brown sugar

1 Tbsp. cornstarch 1/2 cup water Sea salt and freshly ground pepper, to taste

HOW TO MAKE IT Heat a cast iron grill plate over medium-high heat on the stove for five minutes. Toss shrimp with salt, pepper and olive oil. Add shrimp to grill and cook until pink and opaque, about 2 minutes per side.

In a saucepan, add Pixie Tangerine juice, chipotle pepper and brown sugar. While stirring, bring to a simmer until sugar is dissolved.

Dissolve cornstarch in water in a small dish, then stir into the saucepan mixture. Simmer until thickened, about 7 minutes.

Remove shrimp from grill, then brush them with tangerine glaze and serve.

CHEF’S NOTE: Refrigerate any extra glaze for another use.

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Tangerine Teriyaki VEGE TABLE S TIR FRY WHAT YOU’LL NEED 1/2 cup soy sauce 1/2 cup sake 1/2 cup mirin 3 Tbsp. granulated sugar 4 Melissa’s Pixie Tangerines, juiced 2 Tbsp. cornstarch 2 Tbsp. water 2 Tbsp. extra virgin olive oil 2 Tbsp. unsalted butter 1/2 Melissa’s Perfect Sweet Onion, minced

1/8 tsp. freshly ground pepper 3 Melissa’s Baby Bok Choy, ends trimmed; chopped 9 Melissa’s Chinese Long Beans, ends trimmed 1 bunch Melissa’s Baby Broccoli, ends trimmed; chopped 9 fresh Button Mushrooms, stems removed; quartered 3 cloves Melissa’s Peeled Garlic, chopped

HOW TO MAKE IT In a saucepan, combine soy sauce, sake, mirin and sugar. Stir in tangerine juice and bring to a simmer, stirring frequently.

In a small bowl, mix together cornstarch and water. Slowly whisk the cornstarch mixture into the sauce. Continue to simmer, stirring often, until thickened. Remove from the heat and set aside.

Next, heat oil and melt the butter in a wok or sauté pan. Add onion, season with pepper, and sauté for 2 minutes. Add the baby bok choy, long beans, baby broccoli and mushrooms, then stir and cover.

Cook for 5 minutes. Remove the lid and stir in the sauce.

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SPIC Y TA NGERINE

Beef Stir Fry

WHAT YOU’LL NEED 6 Tbsp. oyster sauce 2 Tbsp. chili paste 3 cloves Melissa’s Peeled Garlic, minced 1 Tbsp. Melissa’s Ginger, minced 2 Tbsp. granulated sugar 2 tsp. sesame oil 2 tsp. freshly ground pepper 1 tsp. crushed red chili flakes 1/4 cup soy sauce 4 Melissa’s Pixie Tangerines, divided 1 1/4 lbs. beef steak

2 Tbsp. extra virgin olive oil 2 Tbsp. unsalted butter 1 (8 oz.) package button mushrooms, cleaned; trimmed; halved 1/2 lb. baby broccoli, washed; trimmed; chopped 3 Melissa’s Baby Bok Choy, washed; trimmed; chopped 2 carrots, rinsed; trimmed; shredded 1/4 cup cold water 1 Tbsp. cornstarch 1 (16 oz.) package Melissa’s Fresh Chinese Noodles

HOW TO MAKE IT In a bowl, add the oyster sauce and the next 8 ingredients. Cut 2 tangerines in half and squeeze the juice into the bowl. Mix well and add the steak.

Marinate the beef for 1 hour or longer, if desired.

In a wok or sauté pan, heat the olive oil and melt the butter. Add the beef, reserving the marinade, and sear the meat on both sides. Remove from the pan and let rest for 5 minutes. Thinly slice the meat and set aside.

In the pan, add the mushrooms and the next 3 ingredients. Sauté for 3 minutes and then add the meat and the marinade to the pan. Bring to a boil.

In a small bowl, mix together the water and the cornstarch. Add to the pan and mix well. Sauté until the sauce thickens, about 2-3 minutes. Mix in the juice from the other 2 tangerines.

Prepare the fresh noodles according to the package instructions.

To serve, place the noodles in a serving bowl, top with the beef mixture.

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Pixie Tangerine

J U L IU S WHAT YOU’LL NEED 12 Melissa's Pixie Tangerines, juiced; frozen (should make 12 oz. of juice) 1 ¼ cups whole milk 1 cup cold water 1/2 cup granulated sugar 2 tsp. pure vanilla extract 10 ice cubes

HOW TO MAKE IT Blend all ingredients, except for the ice cubes.

With blender on, carefully add the ice cubes, one at a time. Mix until all of the cubes are blended and drink is frothy.

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Tangerine &

VANILLA BEAN

Ice Cream WHAT YOU’LL NEED 2 1/2 cups heavy cream 1/2 cup whole milk 2/3 cup granulated sugar, divided 2 Melissa’s Vanilla Beans, split lengthwise 1/2 tsp. pure vanilla extract Zest from 4 Melissa’s Pixie Tangerines 4 egg yolks 1/2 cup Melissa’s Pixie Tangerine, juiced

HOW TO MAKE IT In a saucepan, add cream, milk and half of your sugar.

Scrape the seeds from the vanilla beans into the saucepan, then add vanilla bean pods. Stir in vanilla extract and tangerine zest. Stirring often, scald mixture until small bubbles appear around the edge, then remove from heat.

In a small bowl, whisk egg yolks with remaining sugar until smooth, like a ribbon. Pour some of the scalded liquid from your saucepan into the egg mixture and mix well, to bring up temp.

Then, add egg mixture to saucepan and cook over low heat, until thick, enough to coat the back of a spoon. Strain mixture into bowl and stir in tangerine juice. Place mixture in the refrigerator and chill.

Prepare in ice cream maker according to the manufacturer’s directions and freeze.

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MELISSA’S CUSTOMERS Here is a list of Melissa’s customers offering Pixies this year. Product availability may vary by store, so be sure to call ahead and confirm they have them in stock.

• Acme Markets • Albertson’s • Associated Wholesale Grocers • Bashas’ • Bristol Farms • Brookshire Brothers • Cardenas Markets • Cardiff Seaside Market • Central Market • Dierbergs Markets • Gelson’s Markets • Giant Eagle • Grocery Outlet • Harris Teeter

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OFFERING PIXIES THIS SEASON • Heinen’s Fine Foods • Hy-Vee • Market District • Mother’s Market • Northgate Market • Papa Joe’s Market • Pavilions • Rouses • Safeway • Shaw’s • Smart & Final • Spartan Nash • Sprouts Farmers Gourmet Market • Superior Grocers • SuperValu • United Supermarkets • Vons • Wegmans

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