Mandarin
According to legend, the mandarin owes its name to the colour of the silk robes worn by the senior officials of the Chinese Empire, the Mandarins.
Prized in China for over 3,000 years, it is only in the 19th
Century that the mandarin found its way to Europe and America.
Today, the most important producers of mandarins are Japan, Spain
and Brazil.
The mandarin looks like a small, slightly flattened orange with a thin, easy-to-peel skin. The sweet flesh is delicate and fragrant. The tangerine, clementine, tangelo and ugli fruit are hybrids of the mandarin and other citrus fruits.
NEW! Mini Honey mandarin oranges
Very popular throughout Europe, the Emperor mandarin has finally arrived at your local Metro store. Seedless, juicy and flavourful, this variety is sweeter than a Clementine and less acidic. It is also smaller, with a diameter ranging between 2.5 to 4 centimetres. Now available at your Metro store.
Royal mandarin
Also known as Temple Orange or tangor, the royal mandarin is actually a cross between an orange and a tangerine. It is reddish-orange in colour and has a sweet flavour with a slight spiciness to it.
Honey mandarin
Also known as Kinnow mandarins, the honey mandarin is aptly named because of its delicious, sweet flavour. This juicy variety has a thin, glossy skin and the flesh has many seeds.
Satsuma mandarin
The Satsuma is a large mandarin with pebbly-textured light orange skin that is easy to peel. The flesh is bright orange, quite fragrant and slightly tart.
- Because the mandarin’s skin is thinner than that of the orange, use lighter pressure when grating, cutting or peeling.
- The mandarin can replace the orange in many dishes.
- The mandarin is a great addition to salads and sauces.
- As a complement to ginger, five spices or soya sauce, mandarin
juice enhances marinades used in cooking pork and poultry.
 Spinach Salad with Hard-boiled Eggs and Mandarins, and Pear Nectar Dressing |
 Pennine, Asparagus and Mandarin Salade |
 Clementine-Bean Sprout Salad |
Click here and discover all our delicious mandarin recipes !
Except for April, mandarins are available year-round. They are most
plentiful in November, December and January.
The mandarin is an excellent source of vitamin A, which stimulates
the immune system and plays a role in the prevention of cancer.
After the orange, the mandarin and the tangerine are the citrus
fruits which supply the most folic acid and potassium. It's also a
good source of vitamin C.
Mandarins stored at room temperature will keep for about a week. To
prolong their storage life, store mandarins in a cool (not cold)
place. If they are kept in a plastic bag, make small holes in the
bag to avoid condensation which, in time, will damage the fruit.
Choose a mandarin that is heavy for its size with skin that is free of black marks, mould or soft spots.
Choose a mandarin that is heavy for its size with skin that is free of black marks, mould or soft spots.