Mandarina W. Murcott Peru

Mandarina W. Murcott is a hybrid tangerine and clementine. It is a seedless, easy-to-peel mandarin with a sweet, tangy flavor. It is a popular variety of mandarin orange, and is grown in many parts of the world. It was first developed in 1913 by Walter T. Murcott, a horticulturist at the University of California, Riverside. It was a cross between a Willowleaf mandarin and a Mediterranean clementine. The new variety was named after Murcott, and was released to the public in 1923. Mandarina W. Murcott is a small, round orange with a thin, loose skin. The flesh is orange-colored and juicy, with a sweet, tangy flavor. The fruit is seedless, and is easy to peel. It is a good source of vitamin C, and is a low-calorie food.

Mandarina W. Murcott is a popular variety of mandarin orange, and is grown in many parts of the world. It is a good choice for fresh eating, and is also used in juices, marmalades, and other preserves.