Summerina Mandarins
Estimated Inventory, lb : 0
Description/Taste
Summerina mandarins are a medium to large varietal, averaging 6 to 7 centimeters in diameter, and have an irregular, round, to oblate shape. The variety bears a prominent nipple on the stem end and features a distinctly lumpy, coarse, bumpy, and uneven rind. The dark orange rind is semi-rough and is covered in sunken oil glands, giving the surface a pebbled, pocked feel. The rind averages around five millimeters in thickness and has a moderately oily consistency. A distinguishing characteristic of Summerina mandarins is their easy-to-peel rind that is tightly adhered to the flesh. The rind does not become puffy, and when removed, a layer of white albedo sticks to the flesh. The dark orange-red flesh is tender, slightly chewy, aqueous, and succulent. The flesh is also divided into 8 to 10 segments by thin membranes, is seedless, and occasionally has a hollow center. The flesh does not granulate, even after reaching maturity, meaning the juice vesicles do not dry out over time, maintaining a consistently aqueous quality. Summerina mandarins emit a citrusy, lemon and orange-like fragrance and are edible raw once ripe. Mature Summerina mandarins reach 12 degrees Brix, a unit of measurement of the sugar levels within the flesh and contain low acidity. This gives the fruits a primarily sweet and subtly tangy taste with fruity and floral undertones. Over time, the flavor may become milder and more neutral with extended storage due to the reduction of acidity.
Seasons/Availability
Summerina mandarins are harvested in the spring in Australia, typically between the second week in September through the middle of October. The fruits hang well on the tree and can be professionally stored for a few weeks, allowing the season to be extended into the summer.
Current Facts
Summerina mandarins, botanically classified as Citrus reticulata, are an Australian variety belonging to the Rutaceae or citrus family. The late maturing cultivar was discovered in the early 21st century in South Australia and was selected as a commercial variety for its arrival in markets when other mandarins are out of season. Summerina mandarins are known for their easy-to-peel nature, juicy, seedless flesh, and sweet, low-acid taste. The variety is hardy and can be plucked off of the tree instead of clipped, and the trees are productive, upright, and vigorous. Summerina mandarins are a seasonal variety, only harvested from the trees for around eight weeks each year, but the specialty, small-scale commercial citrus is increasing in popularity as consumers value the variety’s transportability, flavor, and ease of consumption.
Nutritional Value
Summerina mandarins have not been individually studied for their nutritional properties. Mandarin oranges, in general, are a source of vitamins A, C, and E to strengthen the immune system, maintain healthy organs, and guard the cells against the damage caused by free radicals. Summerina mandarins also provide calcium and phosphorus to support bones and teeth, fiber to regulate the digestive tract, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, potassium to balance fluid levels in the body while replenishing electrolytes, and magnesium to control nerve functions. Other nutrients in mandarins include zinc, copper, manganese, riboflavin, folate, niacin, and thiamin.
Applications
Summerina mandarins have a sweet, fruity, and subtly tangy taste suited for fresh and cooked preparations. The variety is primarily eaten out of hand and is favored for its peelable rind and juicy, tender, and slightly chewy flesh. Summerina mandarins can be segmented and served in green salads, tossed into fruit medleys, or served on cheese plates. They can also be dipped into chocolate as a snack, used as an edible topping over yogurt, or mixed into grain bowls. Try chopping Summerina mandarins into small pieces and incorporating in fresh slaws for tacos. Diced mandarins can also be served on top of seafood or mixed into ceviche. In addition to consuming in segments, Summerina mandarins can be blended into smoothies, fruit juices, and shakes or blended and frozen into homemade sorbet, ice cream, and popsicles. The variety can also be used to flavor syrups, glazes, and fillings for baked goods or added into batter for spiced cakes, cupcakes, and cheesecakes. In Australia, Summerina mandarins are sometimes simmered into marmalades, jams, and jellies. They are also sliced and dehydrated into thin pieces for use as a decorative garnish on glass rims. Summerina mandarins pair well with spices such as cinnamon, star anise, nutmeg, and cloves, herbs including cilantro, parsley, and mint, and meats such as beef, pork, and poultry. Whole, unopened Summerina mandarins will keep for a few days at room temperature and for a few weeks when stored in the fridge.
Ethnic/Cultural Info
Summerina mandarins are strategically marketed as an on-the-go, healthy snack in Australia. The variety appears in commercial markets late in the season, and typically the only other varieties available during this time in Australia are seeded, thicker rind cultivars. Summerina mandarins are promoted for their ability to be packed and carried without fear or damage, especially for school lunches and travel snacks. The variety’s branding also features mandarin orange characters who exude energy and activity. These characters can be seen jumping, hopping, skipping, and dancing, movements that embody joy and zest for life, mirroring the feel of summertime. Summerina mandarins are named for their arrival in retail markets in the spring and summer and are positioned as a light-hearted, fresh-eating citrus.
Geography/History
Summerina mandarins are native to South Australia and were discovered growing as a chance seedling in the early 21st century. The variety appeared as a naturally occurring bud mutation in 2004 in a Navelina orange plot in the Harold W. Cottee Orchard in Paringa, a small town in the Riverland region of South Australia. The parentage of the variety is unknown and after its discovery, the bud mutation was propagated and chosen as a new commercial cultivar for its late season arrival, sweet and juicy flesh, and bright aroma. Summerina mandarins were first commercially produced on Trifoliata rootstock in 2015 and promotional campaigns for the variety began in 2018. Today, Summerina mandarins are managed by the Advanced Production Methods, APM, an independent horticulture consulting firm. The variety is commercially grown in the Riverland region of South Australia and in the Riverina region of New South Wales. Both regions are considered Australia’s top citrus growing areas. When in season, Summerina mandarins are sold through supermarkets, green grocers, and wholesalers across Australia. The variety is also being trialed in orchards in New Zealand, Morocco, South Africa, and Europe and is occasionally exported to Southeast Asia, mainly Singapore, as a fresh eating fruit.
