All About Mandarins - In Season This April Till October
THE MANDARIN - Consumed by Australians by the 1000’s of tonnes. Over 70,000 tonnes to be more specific. There is good reason why the savvy Aussie loves a good mandarin - with great taste, heaps of hydration and with almost twice the daily recommended Vitamin C quota found in just 1 mandarin.
Originally from Mainland China the mandarin was used for by the Imperial courts for medicinal purposes and named after an important officials the Mandarins.
Mandarins originated from southern China and were named after the Chinese officials of the Imperial court the "Mandarins" who used the fruit for various medicinal purposes.
IMPERIAL MANDARIN - The ideal Australian snack - Easy peeling and few seeds, packed with flavour and a true Aussie variety. They will be the first Mandarins to be harvested therefore the first you will find in stores when the season begins.
First named in 1980 in Australia.
FREMONT MANDARIN - A variety that was cultivated in California but is grown in Australia also. The Fremonts are smaller and sweeter with a full orange colour.
SUNBURST MANDARIN - Has a distinctive ridge around the stem of the fruit. Being full of juice and taste they are ideal for juicing.
TAYLOR-LEE MANDARIN - Large in size and full of juice and few seeds. It is another Australian mandarin. It is large in size and has relatively few seeds compared to other varieties. Taylor Lee's are extremely juicy!
MURCOTT MANDARIN - Due to their super sweet reputation these mandarins are often referred to as HONEY MURCOTTS.
NOVA MANDARIN - A bread that is a combination of the Clementine and tangelo. Featuring a deep orange coloured peel that is held tight against the flesh.
DAISY MANDARIN - These large shiny skinned mandarins are full of strong sweet-smelling flavour.
HICKSONS MANDARIN - Another Aussie Mandarin first named in in 1941 in Queensland. Distinct from other mandarins as the HICKSON mandarin when fully ripe has skin that becomes loose around the fruit, making them easy to peel.
AFOURER MANDARIN - An exotic Moroccan mandarin featuring very few seeds (if any) and a deep almost red coloured flesh, with strong sweet smell and taste.
MINEOLAS MANDARIN - A Mandarin and grapefruit cross breed (Tangelo). While still remaining mandarin coloured it features a pear-like shape.
HOW TO CHOOSE AND STORE YOUR MANDARIN
- Choose mandarins that have a fragrant aroma and are slightly firm to touch
- The heavier a mandarin is, the more juice it contains
- Citrus fruits are more sensitive to the cold than other fruit varieties, so it’s best to store them in a cool dry place with plenty of ventilation
- Keeping mandarins out of the fridge also exposes them to a higher level of carbon dioxide which promotes ripening
- If storing in the fridge, be sure to keep them away from meat, butter, eggs and cheese as these foods are particularly prone to absorbing citrus odour.