Need a mid-week pick-me-up? Try our Mandarin Daiquiri for a delicious citrus hit!
Mandarin oranges are a small, loose-skinned variety of the common orange. They are juicy and are sweeter and less acidic than larger oranges. The most popular varieties in Australia include the Imperial and the Ellendale varieties. Mandarins can be eaten fresh, used in salads, main dishes, desserts and syrups. Mandarins are in season from April to October.
Mandarins are a great source of vitamin C and vitamin A which are good for the immune system. They also contain potassium that helps regulate blood pressure and magnesium for a strong cardiovascular system. 100g of mandarins yields the following:
- Vitamin C – 53% of DV
- Vitamin A – 6% of DV
- Vitamin B-6 – 5% of DV
- Potassium – 6% of DV
- Calcium – 3% of DV
- Magnesium – 3% of DV
- Iron – 1% of DV
- A ripe mandarin is firm, but its skin should be somehow loose-feeling.
- Ripe mandarins have a fresh citrusy fragrance.
- There should be a bit of give in the skin when mandarins are picked up.
- Mandarins should be stored in a cool place for one-two weeks.
- Refrigerate mandarins that are not used within that time.