Mandarins originally came from China , and
are widely grown in the Pacific. The fruits have a dark green colour when
immature and may turn lighter green or yellow to orange when ripe. The
flesh is orange and the fruit is generally slightly
smaller in size than the orange. When mature
or ripe, the fruits have loose skins that come
away from the flesh easily, unlike the orange
. Mandarins
have a distinct, pleasant flavour.
Selection
Mandarins have a short on-tree life, so the season
is short . The best fruits are picked off the tree. They
should not be allowed to drop on the ground when ripe, as this bruises the
fruit. Select fruits that are ripe, firm, not bruised, and without blemishes on
the skin. Bruised fruits tend to develop a bitter taste and they deteriorate
more quickly. For jelly making, mature or under-ripe fruits are best because
they have maximum jelling power .
Storage
Mandarins have a shorter shelf life than the other citrus. Wipe clean before
storage. They are best stored in a cool environment. They may last a week
if stored in the refrigerator. If longer storage is required, juice the fruit and
store frozen.
Preparation
When fruit are to be eaten fresh, wash them well, peel, and remove as much
of the white stringy veins as possible. If using in fruit salads, remove the
thin membrane separating the sections to get rid of the bitterness. To
extract juice squeeze by hand or use a squeezer.
Food value
Mandarins are very good sources of Vitamin C, carotene and dietary fibre.
A normal-sized fruit would also provide approximately 190 kJ or 45 kcal.
Use
Mandarins are best eaten fresh. They make good snacks for both adults and
children. Because of the pleasant flavour, mandarins can also be made into
refreshing drinks, used as an ingredient in fruit salad and other desserts, or
made into jams and preserves.
