I just picked up a few Ellendale Mandarins at the store. I haven't tasted them yet, but they were expensive. A little research says they are a natural tangor and monembryonic. I'm thinking about plating the seed to see what comes up.

Any experience with this type?

Funny that you ask, but I just picked some up as well from Balduccis. So far I have eaten two, if that counts as experience. Pretty good, a bit like a tangelo but sweeter. Mine were expensive too, as is nearly everything there.

I did a google and it seems they hail from Australia.

They have yielded some very big seeds so I may try to grow a few.