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The number of seeds in each segment (carpel) varies greatly. Fresh mandarin juice and frozen juice concentrate are commonly available in the United States. Mandarins are generally peeled and eaten fresh or used in salads, desserts and main dishes. Spain produced more than two million tonnes in 2020, while other significant producers with around one million tonnes each were Turkey, Egypt and Morocco. In 2020, world production of mandarin oranges (combined with tangerines, clementines, and satsumas in reporting to FAOSTAT) was 38.6 million tonnes, led by China with 60% of the global total. Mandarin orange fruits are sweet to taste and can be eaten as whole or squeezed to make juice. The fruits may be seedless or contain a small number of seeds.

Just like with other citrus fruits, mandarin is separated easily from the segments. Their easiness to peel is an important advantage of mandarin oranges over other citrus fruits. Their colour is orange, yellow-orange, or red-orange. Mandarin orange fruits are small 40–80 millimetres (1.6–3.1 in). Fruit Mandarin oranges in a mesh bag Mandarin orange seeds A mature mandarin tree can yield up to 79 kilograms (175 lb) of fruit. Citrus are usually self-fertile (needing only a bee to move pollen within the same flower) or parthenocarpic (not needing pollination and therefore seedless, such as the satsuma). The flowers are borne singly or in small groups in the leaf-axils. The petioles are short, almost wingless or slightly winged. The leaves are shiny, green, and rather small. The tree trunk and major branches have thorns. Botany Mandarin oranges growing on a tree in Crete.Ĭitrus reticulata is a moderate-sized tree some 7.6 metres (25 ft) in height. Ĭitrus reticulata is from Latin, where reticulata means "netted". The Imperial Chinese term "mandarine" was first adopted by the French for this fruit. The name mandarin orange is a calque of Swedish mandarin apelsin, first attested in the 18th century. Though the ancestral mandarin was bitter, most commercial mandarin strains derive from hybridization with pomelo, which gives them a sweet fruit. The mandarin has also been hybridized with other citrus species, such as the desert lime and the kumquat. With the citron and pomelo, it is the ancestor of the most commercially important hybrids (such as sweet and sour oranges, grapefruit, and many lemons and limes).

Īccording to genetic studies, the mandarin was one of the original citrus species through breeding or natural hybridization, it is the ancestor of many hybrid citrus cultivars. It can be grown in tropical and subtropical areas. The mandarin is tender and is damaged easily by cold. Hybrids usually have these traits to a lesser degree. The peel is thin, loose, with little white mesocarp, so they are usually easier to peel and to split into segments. A ripe mandarin is firm to slightly soft, heavy for its size, and pebbly-skinned. The taste is considered sweeter and stronger than the common orange. Mandarins are smaller and oblate, unlike the spherical common oranges (which are a mandarin– pomelo hybrid). Tangerines are a group of orange-coloured citrus fruit consisting of hybrids of mandarin orange with some pomelo contribution. Treated as a distinct species of orange, it is usually eaten plain or in fruit salads. The mandarin orange ( Citrus reticulata), also known as mandarin or mandarine, is a small citrus tree fruit.