The Mandarin is a variety of citrus fruit with a rounded habit and dense foliage, with irresistibly fragrant leaves that are narrower than those of the other varieties in the mandarin collection.
The flowers (orange blossom) are white, fragrant and they appear at the apex of the branches, either singly or in corymbs of 3-5 flowers.
The spherical fruits have a smooth and very thin skin well attached to the fruit with a very strong aroma. The flesh is light orange in colour and consists of easily separable segments. It is also very juicy and sweet, in which numerous seeds are immersed. The mandarin has certainly acquired historical importance, precisely because it has one of the sweetest fruits among the citrus varieties.
Mandarins are normally eaten as fresh fruit and in the preparation of jams and candied fruit. It is used for cakes, tarts and jellies in confectionery, while the juice is used to make puddings, charlottes and mousses. An essential oil is extracted from the peel, which is a golden yellow, slightly fluorescent liquid.
Blooming and fruit ripening
FRUIT RIPENING November to January
Tipology and dimensions
Width ø (cm)
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