Imperial Mandarins
Estimated Inventory, lb : 0
Description/Taste
Imperial mandarins are a small to medium-sized varietal and have an oblate, slightly flattened shape with a depressed apex and slight folds and creases around the stem. The variety is known for its thin, soft, smooth, leathery, and glossy rind and is covered in prominent oil glands giving the surface a pebbled appearance. The rind is tightly adhered to the flesh and depending on cultivation conditions, the fruits can sometimes develop a lumpy nature. Imperial mandarins are easy-to-peel and have yellow-orange skin. Underneath the surface, the dark orange flesh is divided into 9 to 11 segments by thin membranes and the center is occasionally hollow. The flesh also has a tender and succulent consistency and is seedless or contains less than four seeds. Imperial mandarins release a distinct aroma when the rind is peeled and the variety has balanced levels of sugar and acidity creating a refreshing, pleasant, sweet-tart taste.
Seasons/Availability
Imperial mandarins are available in the fall through winter. In Australia, they are typically in season from April to August, depending on the region. Imperial mandarins first ripen in Queensland, followed by Southern Australia, Western Australia, and New South Wales. In California, the variety ripens from October through December.
Current Facts
Imperial mandarins, botanically classified as Citrus reticulata, are an Australian variety belonging to the Rutaceae or Citrus family. The early-season cultivar was discovered as a chance seedling in the late 19th century and was selected for commercial production for its sweet flavor, easy-to-peel nature, and almost seedless quality. Imperial mandarins are the first mandarin variety to seasonally appear in markets and is considered one of the most popular commercial types in Australia. The variety is also known as Early Imperial and is hand-clipped from trees to protect the fruit’s delicate skin. Imperial mandarins are primarily localized to Australia as the variety is too soft and fragile for export. Despite their lack of export potential, Imperial mandarins are a well-known and valued cultivar for their refreshing, bright taste and are consumed fresh and utilized in a wide array of sweet and savory culinary preparations.
Nutritional Value
Imperial mandarins are a source of vitamin C to strengthen the immune system and improve skin complexion, fiber to regulate the digestive tract, and copper to assist in producing collagen. Mandarins also provide potassium, magnesium, and folate to balance fluid levels within the body, control nerve functions, and make new red blood cells. Antioxidants are present in mandarins and one notable type is hesperidin, a citrus flavonoid with anti-inflammatory properties. Imperial mandarins also contain lower amounts of iron to develop the protein hemoglobin for oxygen transport through the bloodstream and B vitamins to aid in energy production, cell metabolism, and everyday brain operations.
Applications
Imperial mandarins have a balanced, sweet, and tangy flavor suited for fresh and cooked preparations. The variety is primarily consumed out of hand and is valued as an on-the-go snack throughout Australia. Imperial mandarins can also be segmented into fruit medleys, tossed into green salads, or used as a fresh topping in chia seed puddings. In addition to consuming the variety in its natural form, Imperial mandarins can be used to flavor pancakes or blend and frozen into ice cream and sorbet. Imperial mandarins can add a sweet taste to smoothies and juices. Beyond fresh uses, Imperial mandarins are simmered into sauces, chutney, jellies, jams, syrups, and other preserves. They can also be incorporated as a fruity flavoring in puddings, cheesecakes, and baked goods like tarte tatin, muffins, scones, and cakes. In Australia, Imperial mandarins can be used in any recipe calling for mandarins in general. The variety is popularly candied as a sweet treat or used as a bright flavor in seafood dishes, especially when served with fish, shrimp, and octopus. Imperial mandarins are also roasted, cooked, or stir-fried into chicken and pork dishes or added into rice and noodle recipes. While less common, Imperial mandarin peels can be dehydrated and ground into a powder for seasoning in soups, tea, and dessert preparations. Imperial mandarins pair well with beets, asparagus, nuts such as almonds, walnuts, and pistachio, chocolate, fruits including grapefruit, coconut, and banana, and spices such as cinnamon, cardamom, and cloves. Whole, unopened Imperial mandarins have a short shelf life and will keep for 2 to 4 weeks when stored in the refrigerator.
Ethnic/Cultural Info
The term mandarin is thought to be derived from the historical Chinese officials known by the same name. These government officials had to pass challenging examinations and were comprised of military officers, bureaucrats, and individuals with influence or status. Mandarins were educated individuals and often wore bright orange robes. This robe coloring allegedly inspired the naming of mandarin fruits. The English word mandarin has origins from the Portuguese word “mandarim,” used for the Chinese officials, and was first used in 1589. Later in the 1890s, Imperial mandarins were named by Richard Moxey Sheppard, an Australian orchardist who made notable advancements in the commercial fumigation and irrigation of citrus trees in Australia. Experts believe the name Imperial was chosen for the variety’s origins in Australia, a country a part of the Commonwealth of Nations, sometimes known as the Imperial Commonwealth.
Geography/History
Imperial mandarins are native to Australia and were discovered growing as a chance seedling in Emu Plains, a suburb of Sydney in the state of New South Wales. There are two rumored theories as to the variety’s origins. One theory claims the tree was found in the orchard of Jacob King in the 1880s and was named and commercially released through Richard Sheppard in the 1890s. The other and most widespread theory traces the tree to the orchard of Richard Sheppard in the late 1890s on his 70-acre property. After the variety was discovered, it was named Imperial and was propagated for commercial release throughout Emu Plains. Imperial mandarins spread over time throughout New South Wales and by 1956, they were introduced to Queensland. They were also later spread to other citrus-growing regions throughout Australia. Today, Imperial mandarins are one of the most commercially cultivated varieties in Australia and are grown in Queensland, Southern Australia, Western Australia, New South Wales. In Southern Australia, Imperial mandarins are mainly produced in Riverland, and in New South Wales, they are centralized in the Murray Valley and Riverina. Outside of Australia, Imperial mandarins are grown on a small scale in California and were received as budwood from New South Wales in 2006 to the Citrus Variety Collection in Riverside. When in season, Imperial mandarins are widely found throughout supermarkets, farmers markets, and wholesalers in Australia.
