WELCOME TO THE PRODUCE FLAVOR ZONE: What do Mandarins taste like?

Mandarins originated in Southeast Asia and China, dating back approximately 4000 years. Historical accounts suggest that missionaries introduced mandarins to Southern California in the 1800s, while others report they arrived with miners during the Gold Rush. Currently, California supplies over 90 percent of the U.S. mandarin market, with the San Joaquin Valley serving as the leading production area. California mandarins are available from November through April.

Seedless mandarins, known for their ease of peeling are delicately sweet, rich citrus flavor, with a mild, low-acid tang. They are normally sweeter, stronger, and less sour, accented by a vibrant, fresh citrus aroma. 

There are several varieties in the mandarin family:

Clementines: Very sweet with no acidity and a very mild and sugary taste.

Satsumas: Honey-sweet with low acid levels.

Tangerines: Intense, deep, and robust citrus flavor with a distinct mix of sweetness and tartness.

Sumo Citrus: Deeply concentrated sweet orange flavor.

A true mandarin features a subtle, complex undertone, in its overall experience.