Food Lens · Produce
Mandarin
Sweet, juicy, and mildly tart, with a fragrant peel and less acidity than a regular orange.
Lens analyzedMandarins are small, easy-peel citrus fruits with loose skin and segments that separate cleanly, sweeter and less acidic than a standard orange. The category covers several related varieties, including tangerines and clementines, that are often sold under whichever name a grocery store prefers. Their small size and easy peel make them a common lunchbox and snacking fruit.
Where it comes from
Mandarins originated in China and Southeast Asia, where cultivation goes back long before written records and the fruit remains symbolic during Lunar New Year celebrations. Different mandarin varieties spread to the Mediterranean and eventually to North America, where clementines and tangerines became the most widely sold types.
Buying it
Pick fruit that has tight, glossy skin and feels solid rather than light and puffy, since a puffy peel often means the fruit dried out inside.
Storing it
Keep mandarins refrigerated for the longest shelf life, though they'll also hold up for about a week at cool room temperature. Store them loose rather than in a sealed bag so air can circulate.
Keeps about 21 days in the fridge.
In season
Peak season is November–February, though it's available year-round.
Mandarins are typically best in the winter citrus season, with some varieties and imports extending availability.
Recipes that use mandarin
More produce
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