Mandarin Oranges - Allergy Associates of La Crosse

There are approximately 200 varieties of mandarin oranges.

Background

Mandarins are a part of the Rutaceae botanical family. This botanical family includes many citrus fruits including grapefruit, orange, lemon, and lime.
Mandarins are one of the original citrus fruits. They are smaller than an orange and have a sweeter taste.
Tangerines and clementines are hybrid varieties of mandarins.
- Tangerines are a cross between the mandarin and pomelo.
- The clementine is a cross between the mandarin and sweet orange.

Mandarins are an excellent source of vitamin C.
- Vitamin C is an antioxidant which supports collagen and connective tissue formation, immune function, and wound healing.

Purchase mandarins in-season from November to February, depending on where they are grown. Canned mandarins are available year-round at grocers. Choose those that are canned in their own juice versus those that are canned in syrup.
When choosing mandarins, they should be bright in color and heavy for their size. Avoid those with soft spots or signs of mold.
Remove skin prior to eating. Mandarins can be eaten raw as a delicious snack or added to your favorite dessert or main dish recipes.
Mandarins can be added to fruit or vegetable salads and used in smoothies or parfaits. They can also be juiced.
Store in a cool, dark place. Whole mandarins stored at room temperature are good for one week. If stored in the refrigerator, they can last up to six weeks.

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