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Mandarin

Fruits · Citrus

Mandarin

Small, sweet, easy-peel citrus fruit (tangerine, clementine, satsuma); eaten fresh and used in salads and desserts.

Also called: tangerine, clementine, satsuma, mandarin orange

Photo: Barfooz (Brent Ramerth), via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Mandarins are small, slightly flattened citrus with thin, loose skin that peels easily and sweet, juicy segments. Clementines are usually seedless and very sweet; satsumas are seedless and extra-easy to peel; tangerines are deeper orange and slightly tarter. They are sweeter and less acidic than oranges.

Citrus reticulata

How it’s used

  • Eaten fresh as a snack
  • Segments in salads and desserts
  • Juice and zest in syrups, cakes and sauces
  • Dried peel used as a seasoning in Chinese cooking

Characteristics

Taste
Sweet and mildly tangy.
Sold as
fresh, canned
Cooking uses
Usually eaten raw

Storage

Refrigerated. Keep in the fridge for a week or two, or a few days at room temperature.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
53 kcal
Protein
0.81 g
Carbohydrate
13.34 g
Fat
0.31 g
Fibre
1.8 g
Sugars
10.58 g

USDA FoodData Central: Tangerines, (mandarin oranges), raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Orange — Swap in salads and juice; tarter and harder to segment.

Related ingredients

Recipes with mandarin

No recipe in the catalogue uses it yet.

More citrus