Mandarins

Mandarins are a group of citrus fruits in the genus Citrus, typically Citrus reticulata. They are smaller than ordinary oranges, with a thin, loose rind that peels away easily and flesh that segments readily. The flavor is usually sweet with low to moderate acidity, and many cultivars are seedless or have few seeds. In botanical terms, mandarins represent a distinct group within citrus; modern genetics recognizes many mandarin-derived cultivars and hybrids, and some classifications treat Citrus reticulata as the species for mandarins.

Mandarins originated in South and East Asia and have long been cultivated in China. From there, they spread to the Mediterranean region and the Americas, where they are now widely grown in subtropical climates. Major production regions include Spain, Morocco, Turkey, and parts of the United States such as California and Florida. Harvest typically occurs in winter and early spring, though varieties differ.

Many well-known cultivars are considered mandarins, including Clementines (often seedless), Satsumas (noted for easy peeling and cold tolerance), and other tangerine-type mandarins. They are commonly eaten fresh, added to fruit salads, used in desserts, or pressed for juice; their zest is used as a flavoring.

Nutritionally, mandarins provide vitamin C, dietary fiber, and various plant compounds, while generally being low in calories. They are valued for portability and ease of consumption as a snack or ingredient.