Mandarin Orange - Varieties

Varieties

The mandarin orange is a variety of the orange family.

The mandarin has many names, some of which actually refer to crosses between the mandarin and another citrus fruit.

• Satsuma, a seedless variety, of which there are over 200 cultivars, such as Owari and mikan; the source of most canned mandarins, and popular as a fresh fruit due to its ease of consumption
• Owari, a well-known Satsuma cultivar which ripens during the late fall season
• Clementine, sometimes known as a "Christmas orange", as its peak season is December; becoming the most important commercial Mandarin orange form, have displaced mikans in many markets
• Tangerine sometimes known as "Dancy Mandarin"
• Tangor, also called the temple orange, a cross between the Mandarin orange and the common sweet orange; its thick rind is easy to peel and its bright orange pulp is sour-sweet and full-flavored

The mandarin is easily peeled with the fingers, starting at the thick rind covering the depression at the top of the fruit, and can be easily split into even segments without squirting juice. This makes it convenient to eat, as utensils are not required to peel or cut the fruit.

Canned mandarin segments are peeled to remove the white pith prior to canning; otherwise, they turn bitter. Segments are peeled using a chemical process. First, the segments are scalded in hot water to loosen the skin; then they are bathed in a lye solution which digests the albedo and membranes. Finally, the segments undergo several rinses in plain water.

During Chinese New Year, Mandarin oranges and tangerines are considered traditional symbols of abundance and good fortune. During the two-week celebration, they are frequently displayed as decoration and presented as gifts to friends, relatives, and business associates.