Mandarin

The mandarin is a small citrus fruit belonging to the species Citrus reticulata and the Rutaceae family. It is related to oranges, clementines and other cultivated citrus fruits. The mandarin tree is evergreen and grows mainly in warm or subtropical climates. Its fruit has a thin orange or reddish-orange peel that is usually easy to remove. Inside, the edible part is divided into segments covered by thin membranes.

Each segment contains juice vesicles made mostly of water, sugars and organic acids. Some mandarins contain seeds, while selected cultivated varieties produce few or none. Their characteristic flavor results from the balance between sugars, acids and aromatic compounds. The peel contains essential oils, including limonene, which are released when it is rubbed or squeezed and give the fruit its typical citrus scent.

Mandarins provide vitamin C, although the amount varies with the variety and growing conditions. They also contain water, natural sugars, dietary fiber and smaller amounts of other vitamins and minerals. Their orange color comes largely from carotenoid pigments, including beta-cryptoxanthin, which the body can convert into vitamin A.

Mandarins are generally harvested at a suitable stage of maturity, and their color, texture and flavor may continue to change during storage. They are commonly eaten fresh, but can also be used in salads, desserts, preserves and drinks. Like other fruits, mandarins can contribute to a varied diet, but no single fruit supplies all the nutrients the body needs.