Mandarin

The mandarin orange, also known as the mandarin or mandarine, is a small citrus tree fruit. Treated as a distinct species of orange, it is usually eaten plain or in fruit salads. Tangerines are a group of orange-colored citrus fruit consisting of hybrids of mandarin orange with some pomelo contribution. According to genetic studies, mandarin was one of the original citrus species; through breeding or natural hybridization, it is the ancestor of many hybrid citrus cultivars.

Mandarin orange fruits range in size from 40 to 80 millimeters. Orange, yellow-orange, or red-orange best describes their color. Because it is thin, the skin readily peeled off. Mandarin oranges have the benefit of being easier to peel than other citrus fruits, which is a significant advantage. Similar to other citrus fruits, the endocarp (inner flesh) is divided into segments, each of which is made up of a significant number of elongated cells. The fruits may not have any seeds or have few seeds. Fruits from mandarin orange trees have a pleasant flavor and can be consumed whole or juiced.