Mandarin

The mandarin is a fruit similar to the orange but smaller and flattened in its base. Its rd is smooth, shining red orange-coloured and very easy to peel, even with the hands. The mandarin is consumed mainly as fresh fruit, although there are also tinned mandarin gores.

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The mandarin is a fruit similar to the orange but smaller and flattened in its base. Its rind is smooth, shining red orange-coloured and very easy to peel, even with the hands. The mandarin is consumed mainly as fresh fruit, although there are also tinned mandarin gores.

It is one of the most popular fruit in the world, because it is easy to peel. The rind is smooth and bright, the colour ranges from yellow to red-orange and the pulp can be sweet or very sweet.

The mandarin is suitable to treat ulcers, the vesicle, it is good for fever, anorexia, cough and alcohol poisoning. People with mouth sores or dry defecation must not consume mandarins.

The fruit is round and slightly flat in its base, it measures around 4-7 cm in length and 5-8 cm of diameter.

Its colour is variable, it ranges from greenish yellow to red orange, although an important characteristic is its bright skin. It is easy to peel and has many scented glands that impregnate the hands of the person who presses them; this is the origin of the scent impregnated in the consumer’s fingers. The pulp is juicy and sweet, divided in 10-12 gores, with or without seeds inside, depending on the variety.

The mandarin is a source of vitamin C, although in smaller proportion than the orange, rich in fiber and with a high water content.

The commercial importance of the mandarin is in its consumption as a natural product, as dessert or snack, and it becomes more and more important in the European markets. In cooking, mandarins can be used in hunt and pork dishes, seafood, salads, etc. It is also used in many desserts, like fruit salads, cakes, creams, etc.

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