Mandarin

The mandarin is a small, sweet citrus fruit with an easy-to-peel skin and a fresh, fragrant aroma. It’s great eaten as-is, and it also shines in salads, desserts and savoury dishes.

Latin name: Citrus reticulata
Origin: Southeast Asia

Description

Mandarins grow on a citrus tree and are usually smaller and slightly flatter than oranges. The skin often peels away easily, revealing juicy segments. The flavour is gentle, floral and distinctly citrus-fresh.

In the kitchen

Mandarin is delicious as a snack, in fruit salads, compotes and baking, and it pairs well with savoury ingredients too—think salads with fennel, beetroot or (smoked) chicken. The juice works beautifully in dressings and marinades, while zest (only the orange outer layer) adds extra perfume to desserts and sauces. It pairs nicely with yoghurt, chocolate, vanilla, cinnamon, ginger, honey, mint and nuts. The main season is roughly autumn and winter, though availability often extends beyond that.

Storage & preparation

Store mandarins somewhere cool to keep them firm and juicy for longer. At room temperature they dry out sooner. Wash the peel if you plan to zest, and use only the orange part (the white pith can taste bitter). Keep peeled segments covered in the fridge for a short time.