Imperial Mandarins are the most popular mandarin variety because they are the first to be harvested each season. They are a golden-orange mandarin, and one of a handful of popular citrus varieties that have originated in Australia. The variety was first recognised in Sydney in 1890. Imperials are easy to peel, have very few seeds, and can be enjoyed as a perfect portable snack.
Look for fruit that’s heavy for its size (a sign of being packed with juice), with a glossy skin free of cuts, blemishes, soft spots or mould.
Mandarins can be kept in a dark, cool place for up to a week, or in the crisper section of the fridge for up to two weeks.
Mandarins can be peeled and juiced, or segmented and eaten like oranges. Seeds should be removed if using in cooking.
- Make a fresh autumn fruit salad with Imperial mandarin segments, sliced plums, sliced pears and red grapes. Great for dessert or a weekend breakfast served with yoghurt.
- For a fresh after-school snack, spread toasted English muffins or pikelets with lite cream cheese and top with Imperial mandarin segments.
- Make a fresh citrus salad by combining cubed oranges, Imperial mandarin segments and cubed pink grapefruit. Drizzle with a mixture of lime juice and honey.