Miyagawa Mandarin Oranges
Inventory, lb : 0
Miyagawa mandarins are medium to large in size, averaging 6-7 centimeters in diameter, and are round to oblate with a slightly lopsided shape. The thin rind ranges in color from green to orange, depending on the climate it is grown in and is easy-to-peel, smooth, shiny, and covered in small oil glands. Underneath the rind, the orange flesh is tender, juicy, seedless, and is divided into 9-10 segments by thin membranes. Miyagawa mandarins are aromatic with a tangy-sweet flavor and balanced acidity.
Miyagawa mandarins are available in the fall through winter.
Miyagawa mandarins, botanically classified as Citrus reticulata, are a satsuma variety of citrus growing in clusters on small-statured, evergreen trees that belong to the Rutaceae family. Satsuma mandarins were named for the Japanese prefecture where they were first grown, and all satsumas are categorized into groups according to whether they are early, mid, or late season varieties. Miyagawa mandarins are very early maturing, so they are designated as “Wase Unshu.” Grown in Japan’s southern islands, New Zealand, and in some areas of Southern California, Miyagawa mandarins are also known as a Wase Miyagawa and are favored for their long storage life, sweet-tart flavor, and seedless, easy-to-peel nature.
Miyagawa mandarins are an excellent source of vitamins A and C and contain dietary fiber, potassium, copper, calcium, and magnesium. They are also valuable sources of flavonoid antioxidants such as naringenin, naringin, and hesperetin.
Miyagawa mandarins are best suited for raw applications as their sweet-tangy flavor is showcased when consumed fresh, out-of-hand. The fruit is easily peeled and can be packed in lunch boxes, segmented and tossed into green salads, mixed into fruit bowls, or garnished over fish such as halibut, salmon, rockfish, and flounder. Miyagawa mandarin slices can also be added to cheese boards, grain bowls, or served over desserts such as ice cream, tarts, and cakes. The zest and juice can add a citrusy flavor to sauces and marinades, or it can be blended into sorbets, granitas, smoothies and cooked into jelly and jams. Miyagawa mandarins pair well with fennel, endive, parsley, blue cheese, meats such as poultry, beef, pork, and seafood, fruits such as strawberries, bananas, and mangoes, nuts, and chocolate. The fruits will keep 1-2 weeks when stored in the refrigerator.
Miyagawa mandarins are the basis of the satsuma industry in New Zealand and are cultivated by both commercial and home growers. Satsumas are the most important domestic and export variety of mandarins for the country, and Miyagawa mandarins are the earliest to ripen. The variety found success due to climatic conditions, a good market both domestically and in exports, and low disease and pest issues. New Zealand has also mirrored some of Japan’s citrus breeding practices, such as storing varieties for a time before packing for export. This allows the levels of acidity in the fruit to decline, resulting in a sweeter fruit.
Miyagawa mandarins were discovered growing on a very old mandarin tree in the Fukuoka Prefecture on Japan’s southernmost island. They were the result of a limb sport mutation on a zairai mandarin tree. The name zairai doesn’t refer to a specific variety, but instead to a clonal group of the oldest mandarin trees in Japan. For this reason, the Miyagawa is the most important of the early maturing satsuma varieties and were named and introduced by Japanese botanist Tyozaburo Tanaka in 1923. Today Miyagawa mandarins can be found at local markets and specialty grocers in Asia, New Zealand, and the United States.
Recipes that include Miyagawa Mandarin Oranges. One is easiest, three is harder.
|Amandine Cooking||Crème de Mandarine Meringuée|
|Teatime Baker||Mandarin Orange Jam|
|Icing on the Steak||Mandarin & Almond Cake|