We were just given a couple dozen local tangerines. A few were ripe and they were marvelous. Most are not quite ripe and we would like to save them to share with friends who will be visiting from about 8,000 miles away in two or three weeks. Are they best left to ripen at ambient temperature where they may start to dry out, or put in a relatively humid part of the fridge where they won't ripen much? What say the brains of the Chowcloud?