Fruit

Mandarin

Mandarin (Citrus reticulata and its hybrids—clementines, satsumas, tangerines, and many easy-peel types) is the loose-skinned, sweet citrus family that peels more readily than oranges and usually eats milder and more aromatic. Segments separate cleanly; juice is bright and less acidic than lemon, with floral peel oils that perfume salads and desserts. Seed content varies from nearly none (many clementines and satsumas) to seedy traditional types. Fresh snacking dominates, followed by segments in syrup, zest for baking, and juice blends. Winter peak in temperate markets makes mandarins a holiday staple; Southern Hemisphere fruit fills the opposite season. Soft spots and fermented aroma mean over-age fruit; firm, heavy pieces with intact peel oil glands keep best. “Tangerine” in trade often means a deeply coloured mandarin type rather than a strict botanical species.