Mandarin Information

The Mandarin orange or mandarin is a small citrus tree (Citrus reticulata) with fruit resembling the orange. The fruit is oblate, rather than spherical. Mandarin oranges are usually eaten plain, or in fruit salads. Specifically reddish orange mandarin cultivars can be marketed as tangerines, but this is not a botanical classification. The tree is more tolerant to drought than the fruit. The mandarin is tender, and is damaged easily by cold. It can be grown in tropical and subtropical areas.

The mandarin has many names, some of which actually refer to crosses between the mandarin and another citrus fruit. Most canned mandarins are of the satsuma variety, of which there are over 200 cultivars. Satsumas are known as mikan in Japan. One of the more well-known satsuma cultivars is the "Owari", which ripens during the late fall season in the Northern Hemisphere. Clementines, however, have displaced satsumas in many markets, and are becoming the most important commercial mandarin variety. The tangor, which is also called the temple orange, is a cross between the mandarin and the common orange. Its thin rind is easy to peel; and its pale orange pulp is spicy, full-flavored, and tart. The rangpur is a cross between the mandarin and the lemon.

The Mandarin is a good source of vitamin C, folate and beta-carotene. They also contain some potassium, magnesium and vitamins B1, B2 & B3.