Table of content A-Z


mandarin orange


Botanical name: Citrus spp.



The home of the mandarin orange is probably India or China, where it was discovered in the 12th century b.c. It did not arrive in the Mediterranean area until the beginning of the 19th century. It grows there above all in Spain; mandarins require a sub- or semitropical climate.



Mandarins are sold in Germany chiefly in the cold season, around Christmas.


Appearance, taste, characteristics

The mandarin oranges are one of the largest and most varied groups of citrus fruits. Their classification is not easy and can be done in different ways. The following is possible:


* Satsuma, Citrus unshiu

* Mediterranean (red) mandarin, Citrus deliciosa (further information can be found here)

* King mandarin, Citrus nobilis

* Common mandarin, Citrus reticulata



Mandarins are round and flattened on both ends. The orange skin smells fruity and is easy to peel away from the pulp, which is also orange. This has given it the nickname "easy peeler". The pulp is divided into segments. Depending on the variety, mandarins contain more or fewer pips. They taste tartly sweet and are juicy.


In the USA, the variety "Dancy" was also called tangerine. With time, this term became used for other varieties of mandarin as well; there is no uniform nomenclature, however.



Mandarins are known for their high vitamin C content; even just a few of these succulent fruits supply the entire minimum daily requirement of 100 mg for adults.


In addition, mandarins contain the secondary plant substance hesperidin, one of the polyphenols, or more precisely the flavonoids.


100 g contain:



Mandarin, fresh

Mandarin, preserved

Energy (kcal)



Water (g)



Protein (g)



Fat (g)



Carbohydrates (g)



Fibre (g)



Vitamin C (mg)



Vitamin A (RE) (µg)



Folic acid (µg)



Potassium (mg)



Sodium (mg)



Calcium (mg)



Magnesium (mg)



Iron (mg)



Note: As this is a natural product, and as the information is taken from various sources and therefore from different analyses, there may be fluctuations in the nutritional facts. The minerals in particular may fluctuate, since the plant takes these from the soil, the composition of which itself can vary. Its mineral content is influenced, for instance, by fertilization. The footnotes are explained here .


Foreign substances

To prevent citrus fruits from moulding during transport and storage, the skin of conventionally grown fruits is often treated with preservatives. The skin of fruits treated in this way is not suitable for eating.


Quality criteria, optimal storage conditions

The mandarin harvest must be timed exactly; otherwise their taste is not optimal. Because of their softer skin they are more prone to incur damages than other citrus fruits. Be careful that you don't buy fruits with mushy spots. Mandarins should be heavy relative to their size. They can be kept in the refrigerator for 2 weeks or more.


Form of consumption, use, processing, practical tips for preparation

Mandarins are primarily suitable to be eaten out of hand as a small snack between meals. Their easy-to-peel skin makes them good to take with you when you are underway.


Mandarins are an aromatic ingredient in fruit salads, sauces and sweet-tart dishes. They taste good on fruit tarts, in baked goods and cakes, and lend a special touch to rice, poultry and seafood salads.


The skin of the mandarin has an exotic aroma and, grated like orange peel, is good for flavouring desserts and drinks. Only mandarins that are specifically labelled as "not sprayed" should be used for this purpose.


Tinned mandarins can also be used to prepare dishes with curd cheese, desserts or cakes. In the countries where they grow they are used to make marmalade, juice, cordial or candied fruits.





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