I've cropped that Mandarin Joy tom which I described above. It's firm fleshed and does hold together when you cook it. If you cut a wedge and toss it in the hot pan, it's gonna still look like a wedge when it comes out a few minutes later--it doesn't mush and disintegrate. I don't find it particularly thrilling for flavor, but it's not bad either, it's much better than a supermarket tom for flavor