Scientific Name: Citrus reticulata
Plant Family: Rutaceae
Occurrence: Green Mandarin is native to Southeast Asia, particularly China and Japan. It is now grown in many subtropical and tropical regions around the world, including Spain, Brazil, and the United States (mainly California and Florida).
Description: Green Mandarin is a variety of mandarin orange that is harvested while still green, before it ripens to the characteristic orange color. The fruit is smaller, with a smooth, slightly glossy skin and a sweet, tangy flavor. The green color of the fruit signifies that it is picked before the maturation process is complete, giving it a unique taste profile compared to fully ripened mandarins.
Flavor Profile:
Green Mandarin has a fresh, bright, and tangy flavor with a distinct citrusy sweetness. The taste is less acidic than other citrus fruits, with subtle floral and herbaceous notes, making it refreshing and aromatic. It also has a slight bitterness, contributing to its unique, well-rounded profile.
Culinary:
Green Mandarin is used in both savory and sweet dishes. The zest is often used in cooking to add a fragrant citrusy punch to marinades, dressings, and sauces. The juice can be used in cocktails, salad dressings, or as a refreshing beverage. It also pairs well with seafood, poultry, and various fruits in salads. Green Mandarin is used in desserts, such as tarts, sorbets, and cakes, and can also be preserved as marmalade.
Background:
Green Mandarin has been cherished for centuries in Asian cultures, often consumed fresh or used in traditional culinary practices. While mandarins are popular for their sweetness when ripe, the green variety offers a more complex and nuanced flavor profile that has been gaining popularity in global cuisines in recent years. The fruit is also used in traditional Chinese medicine for its digestive properties and health benefits.
Chemical Components:
Green Mandarin contains various beneficial compounds, including:
