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Mandarin
Mandarin

Mandarin

Winter sweetness
Systematics
Scientific name: Citrus reticulata
German name: Mandarine
Classification: Sapindales
Family: Rutaceae
Genus: Citrus
Season: November - March
  • Water 86,7%
  • Carbohydrates 10,1%
  • Proteins 0,7%
  • Fats 0,3%
  • Crude fibre 1,7%

Sweetest of all Zirtrus fruits

Due to their innumerable subspecies, all mandarin varieties are called Easy Peelers in the technical jargon, because they are, as the name says, very easy to peel. The term "mandarin" is a collective term for the many different species and varieties of the huge mandarin group.

The fruit received its name during the imperial period in China, when the traditional costume of high Chinese officials, the so-called "mandarins", had the same colour as the mandarin fruit.

Due to their particularly characteristic sweet aroma they are very popular all over the world.

 

 

 

Nutrition information

Quantity per 100 grams

Calories 53
Fat content 0,3 g
Saturated fatty acids 0,1 g
Polyunsaturated fatty acids 0,1 g
Monounsaturated fatty acids 0,1 g
Cholesterol 0 mg
Sodium 2 mg
Potassium 150 mg
Carbohydrates 10 g
Roughage 1 g
Sugar 10 g
Protein 0,7 g

Origin & Provenance

Health

Preparation

Things to know

Storage

Origin & Provenance

The home of the mandarin lies in southeast China (Kochinchina) and did not reach the Mediterranean area until the middle of the 19th century. The mandarin belongs to the rhombic family and is considered to be the most cold-resistant citrus fruit, which is why it is also widely cultivated in Germany. However, the largest cultivation areas are in Egypt, Algeria, Australia, China, Israel, Italy, Japan, Lebanon, Malta, Morocco, Spain, South Africa, South America and Turkey.

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Health

The consumption of mandarins strengthens the blood vessels, can prevent cancer, promotes blood flow and is very good for the cardiovascular system. A tea made from mandarin shells has antispasmodic and stomach-strengthening properties.

Preparation

Mandarins are usually served as table fruit or used to make ice cream, fruit salads, desserts, jams or liqueurs. The mandarin peel is often used in the perfumery industry. A tangerine can easily be removed from its shell by piercing a small hole in the skin of the fruit with a fingernail and pulling it off in strips. Depending on the taste, the slightly tart, white skin material can then be plucked from the surface of the fruit. The furry component of the skin reduces the sweet taste somewhat, but is very rich in vitamins.

Things to know

With over 70 different species, variety and second names, mandarin has the most extensive name structure among citrus fruits. Many of them are widely known and are often confused with mandarins such as clementine, mandora, bergamot or tangerine.

The special cross "Ugli" keeps exactly what its name promises after the English "ugly". The approximately 16 cm large fruit usually has a round or pear-shaped shape and a very wrinkly, scarred, yellow-green skin, which can become 3-4 cm thick. Who can overcome the unsightly exterior, comes into the taste of a whole variety of mandarin aromas, because the Ugli contains the tastes of several mandarin varieties, but loses some sweetness.

 

 

Drawing of a Ugli

Storage

Although mandarins are sensitive to cold despite their comparably high resistance, they can easily be stored chilled for up to 7 weeks. At room temperature, the storage time decreases very quickly, as the skin separates from the flesh, the mandarin loses its juiciness and develops a pale taste.

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