In Chinese cuisine, the peel of the mandarin orange, called chenpi, is used to flavor sweet dishes and sauces. It is also used as a flavouring in liqueurs. Essential oil from the fresh peel may be used as a flavouring for candy, in gelatins, ice cream, chewing gum, and baked goods. It can be used as a spice for cooking, baking, drinks, or candy. The peel is used fresh, whole or zested, or dried as chenpi. 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, the endocarp (inner flesh) is separated into segments, which in their turn consist of a large number of elongated cells. 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). Though the ancestral mandarin was bitter, most commercial mandarin strains derive from hybridization with pomelo, which give 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 the mandarin or mandarine, is a small citrus tree fruit.
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