Mourcet

Fruit medium in size, firm, oblate to subglobose; shallowly ribbed to conform with segments; both base and apex flattened or slightly depressed. Rind thin, rather tightly adherent and not readily peelable; surface smooth to slightly pebbled; color yellowish-orange at maturity. Segments 11 to 12, moderately adherent; axis medium-large and semi-hollow. Flesh orange-colored; tender, very juicy; flavor very rich and sprightly. Seeds small, few to numerous, and cotyledons white, Medium-late in maturity.

Fermount

Fremont tangerines are small to medium fruits, averaging 5 to 7 centimeters in diameter, and have a round to oblate shape with a slightly flattened stem end. The peel is semi-thin, dark orange with red undertones, firm, and smooth with a slightly bumpy texture created from prominent oil glands. The peel is easily removed in sections, emitting a fragrant citrus aroma when torn, revealing dark orange flesh divided into 8 to 9 segments by thin membranes. The flesh is also easily separated into pieces, bearing a soft, tender, and aqueous consistency with a few to many cream-colored seeds. Fremont tangerines have a balanced blend of sugar and acidity, creating a bright and refreshing, sweet, tangy, and tart flavor.