Mandarins

Mandarins

Mandarins are small citrus trees that can tolerate drought and are more weather resistant than the fruit, which is easily damaged by the cold. The fruit looks similar to an orange but is smaller and rich in vitamin C. Mandarins are sometimes marketed as tangerines, but this is a variety name (referring to the city of Tangiers, Morocco), not a botanical distinction.

In the processing industry, oil is extracted from mandarin peel for use in candy, ice cream, and baked goods. Canned mandarin orange segments are produced by using heat and lye to remove the membranes before canning.

While most often enjoyed whole or as a sweet addition to salads, mandarins can be juiced or used in preserves, and zest can give an unexpected twist to savory meals. Mandarins stored in the refrigerator will stay good for about seven days.

In Season

January, February, March, April, May, November, December

Recipes with Mandarins

French Toast with Lemon-Ricotta Filling and Fresh Citrus Compote

Thy Tran, Executive Chef, CUESA.

Seared Mahi-Mahi with Citrus Compote

Peter Rudolph, Ritz Carlton Half Moon Bay.

Baby Beet, Fennel & Orange Salad

Jesse Branstetter, San Francisco Chef.

Lady Madonna

David Nepove, Director of Mixology, USBG National VP, Southern Wine & Spirits.

Articles about Mandarins

January 10, 2014

Big Chill for Citrus Growers

What’s the citrus forecast? Find out how our farmers are faring after last month’s severe freeze.

February 15, 2013

Growing Sustainable Citrus and Soil

Ken Olsen of Olsen Organic Farm is not just growing delicious oranges and mandarins; he’s growing a healthy ecosystem.

February 15, 2013

Guide to Citrus Fruits

Can you tell a Kishu from a Clementine? Check out our guide to citrus fruits you’ll find at the Ferry Plaza Farmers Market.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »