Aromatic, super sweet mandarins are a welcome sign of winter. Our mandarins are at their eating best between May and August.
Mandarins are known for their sweet flavour and distinctive fragrance. They can be added to everything from fruit salads to stir fries and jams, and are a popular addition to the classic Australian pavlova. With an easy-peel skin and bite-sized segments, they are the perfect on-the-go snack.
More mandarin facts
- High levels of antioxidants
- Mandarins are carefully harvested ripe off the tree
Mandarins produce synephrine, which helps curb cholesterol production
- Low in kilojoules, with very low levels of fat and cholesterol
- Mandarin trees take 4 years to mature and grow larger sized fruit
Mandarins are generally harvested in late autumn and winter.
Imperial mandarins are golden-orange in colour, usually small, easy to peel, and have very few seeds. This variety originated in Australia.
The Afourer is a deeper red-orange colour and very flavoursome. Afourers are exceptionally juicy and can be seedless, depending on growing conditions.
The Murcott is also known as the Honey Murcott, due to its sweetness. It has a rich orange colour and is popular for both snacking and juicing.
This was the first mandarin harvested in Australia. Easy to peel, they're seedless, very juicy and sweet.
The Clementine mandarin is bright in colour, slow seeded, easy to peel, very juicy and with a sweet taste. They're ideal for lunch boxes.
From marmalades to mousses, citrus fruits add a big hit of flavour to many dishes. Get Vitamin C-infused inspiration for your next meal with our delicious citrus recipes?
Selection and storage
Choose mandarins with a smooth skin and a bright and glossy orange colour. Remember, heavier fruits will be juicier and packed with flavour.
Mandarins last about a week when stored at room temperature. You can extend their shelf life by popping them in the fridge.