Mandarins

Mandarins are one of the smallest of the citrus family and are known for their thin, easily peelable skin and flesh that separates easily into segments. Although primarily enjoyed simply eating fruit, mandarins can also be used in fruit salads, in desserts or as a flavouring for meat marinades. The skin can be zested as a garnish for foods and sweets.

There are many sub-groups of mandarin orange, including clemantines, satsumas and tangerines.

Clementine

The clemantine is thought by some to be a cross between a mandarin and an orange. Especially popular around Christmas-time, clementines are sometimes mistaken for tangerines; however, the clementine has a thinner and closer skin, a sweeter fruit, and very few (if any) seeds.

Satsuma

Satsumas are bright orange fruits grown and exported from Japan and Cyprus. They have a rough textured skin that is loose and very easy to peel. The mildly sweet flesh is easily divided into segments and contains few or no seeds.

Tangerine

Originally from Tangiers, Morocco, the tangerine has a thin peelable skin that is dark reddish-orange in colour. Its flesh is juicy, aromatic, and sweet to tart flavoured, and can be easily sectioned into slices. Most tangerines have seeds within the segments, although there are some seedless varieties.