Mandarins are known for their sweet flavour as well as their distinct (and delicious) fragrance. One of the easiest snacking fruits around, they are the perfect choice for citrus ‘on the go’ with their easily peeled skin and convenient segments.

You can also add mandarins to a variety of dishes – from fruit salads to cocktails, savoury salads, stir fries and jams, and they are a classic addition to one of Australia’s favourite desserts – the pavlova.

Nutritional facts:

• Very high in vitamin C - which boosts the immune system and may lower the risk of chronic conditions such as heart disease, strokes and cancer
• Natural source of fibre
• High in potassium and folate
• High levels of antioxidant benefits
• Naturally sweet – but low in kilojoules, with very low levels of fat and cholesterol

Did you know:

• Mandarins originated in China and were named after the Imperial Rulers (the Mandarins!)
• Mandarins are sometimes known as tangerines in Europe, it is thought this is because they were introduced to the Europeans from traders from Tangiers
• The tangelo originated as a cross between a mandarin and a grapefruit
• Mandarins grow on small ever-green trees and can take up to 12 years to reach maturity
• Mandarin essential oil is sold on its own for relaxation and natural therapy purposes and is a common ingredient in many perfumes
• When harvesting mandarins they are best hand-picked so as not to damage the fruit

Imperial

Imperial mandarins are the first to be harvested each season in Australia. They are golden-orange in colour, usually small, easy to peel, with very few seeds. This variety originated in Australia.

Afourer

The Afourer is a deeper red-orange colour and is very flavoursome. It is a very juicy variety that can be seedless, depending on growing conditions.

Murcott

This is a very sweet mandarin that is also known as Honey Murcott because of its sweetness. It has a rich orange colour and is popular for both snacking and juicing.