Mandarinlemon

Mandarinlemon is a citrus fruit described as a hybrid between the mandarin orange (Citrus reticulata) and the lemon (Citrus limon). The name appears in nurseries and markets for several cultivars that combine traits of both parents. As a hybrid, it is not a distinct species but rather a cultivated variety within Citrus.

The fruit generally ranges from small to medium in size, with a rind that is relatively loose and orange to orange-yellow in color. The interior resembles mandarins in its segmented flesh, typically containing 8 to 12 sections. Seed presence varies by cultivar; some selections are seedless or nearly so. The aroma is citrusy with fragrant zest.

Flavor profiles vary, but mandarins contribute sweetness while lemons contribute acidity, resulting in a balanced, tangy-to-sweet finish. Juice content is moderate to high, and rind zest is often used in culinary applications.

Cultivation characteristics include preference for subtropical to warm temperate climates, full sun, and well-drained soil. Plants are grafted onto citrus rootstocks and require protection from frost. Irrigation should be regular but avoiding waterlogging. Harvest typically occurs in late autumn to winter, depending on the cultivar.

Uses and market: Mandarinlemon is marketed as a novelty fruit and is eaten fresh, used in juices and fruit salads, or zested for flavor. Availability is seasonal and more common in specialty grocers than in standard citrus aisles.

Notes: Like other citrus, mandarinlemon can be affected by diseases such as citrus greening and by common pests. Shelf life is improved by cool storage and careful handling.