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Mandarinquats are small to medium in size, averaging 2-4 centimeters in diameter and five centimeters in length, and have an elongated and rounded, tear-drop shape with a tapered neck. The thin rind is dark orange at maturity with a roughly pebbled appearance and is fragrant, glossy, and entirely edible. The bright orange flesh is tender, soft, juicy, contains 3-10 small oblong seeds, and is divided into 6-7 segments by thin membranes. When consumed whole, Mandarinquats initially have a sweet flavor with a crunchy bite that transforms into a tangy, tart flavor with a juicy, soft texture.
Seasons/Availability
Mandarinquats are available for a short season in the winter through early spring.
Current Facts
Mandarinquats are botanically a hybrid between a mandarin and a kumquat, and the variety belongs to the Rutaceae or citrus family. Mandarinquats are also known as the Indio Mandarinquat in reference to Indio, California, where the first trees were grown. Mandarinquats are grown commercially on a small scale in Southern California and are favored by both chefs and home cooks for their ability to be consumed whole and for their sweet-tart, crunchy flavor.
Nutritional Value
Mandarinquats are an excellent source of vitamin C and dietary fiber. They also contain beta-carotene, lutein, and zeaxanthin.
Applications
Mandarinquats are best suited for both raw and cooked applications such as boiling and preserving. The fruits may be eaten whole, like other kumquat hybrids. Rubbing the fruit between palms will bring out the oils in the skin, which offsets the tartness of the flesh when consumed whole. Mandarinquats can also be sliced into rounds and added to salads, cooked in a simple syrup and garnished over meats such as roasted duck, mixed into baked goods like tarts, cakes, cookies, cinnamon rolls, and bread, or whole slices of the rind can be caramelized or candied for a sweet flavor. The juice and zest can be incorporated into marinades, syrups, cocktails, marmalades, jams, purees, and vinaigrettes. Mandarinquats pair well with mascarpone cheese, toasted almonds, fennel, chicory, fresh herbs, balsamic vinegar, vanilla, sesame oil, pork, and chicken. The fruits will keep up to two days at room temperature and up to two weeks when stored in the refrigerator.
Ethnic/Cultural Info
Mandarinquats are a localized variety that has increased in popularity in the United States. Favored for its novel size and completely edible nature, Mandarinquats are gaining awareness in the health food market for its nutritious peel and many culinary uses. Within the rind, there are essential oils including d-limonene which gives the fruit its fragrant scent and can help detox parts of the body to protect overall health. One of the most popular ways Mandarinquats are consumed in the United States today are sliced and served over toast with mascarpone cheese or avocado.
Geography/History
Mandarinquats were created in Indo, California by Dr. John Carpenter, at the United States Date and Citrus Station sometime before 1972. The larger kumquat variety is the result of a cross between an heirloom nagami kumquat from Florida and a dancy mandarin. Mandarinquats were given to commercial growers in 1989 under the name Indio Mandarinquat and were originally released for ornamental use, later gaining popularity as a commercial variety. Today the fruits can be found at farmers markets and specialty grocers across the United States.
Garcia Organic Farm
40430 De Luz Murrieta Rd , Fallbrook, CA 92028
View on Instagram
17609086251
Mandarinquats from Garcia Organic Farm. …..Mandarinquats have a unique tear-drop shape, averaging 2-4 centimeters in diameter and about five centimeters in length. Their entire rind is not only visually appealing with its dark orange hue and glossy surface but also entirely edible, adding to their culinary versatility. The fruit provides a distinct eating experience, starting with a sweet, crunchy taste and transitioning into a tangy and tart flavor with soft, juicy textures.
Farmers Market Santa Monica
Arizona Ave & 2nd St, Santa Monica, CA 90401
https://www.santamonica.gov/categories/programs/farmers-market
rom GARCIA ORGANIC FARMS available at SPECIALTY PRODUCE……Mandarinquats are versatile and can be eaten raw or cooked in dishes like salads, baked goods, and roasted meats. You can rub their skin to release oils, which balance the tart flesh when consumed whole. Their juice and zest are ideal for marinades, cocktails, and marmalades. Mandarinquats pair well with mascarpone, fennel, chicory, balsamic vinegar, and meats. Store them at room temperature for two days or refrigerate for up to two weeks.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
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(619) 295-3172 [email protected]
Available at SPECIALTY PRODUCE…..Mandarinquats are a hybrid between mandarin oranges and kumquats, belonging to the Rutaceae family. Known as Indio Mandarinquats, they were first cultivated in Indio, California. Grown commercially in Southern California, their sweet-tart, crunchy flavor makes them ideal for eating whole. They are nutritious, rich in vitamin C, fiber, beta-carotene, lutein, and zeaxanthin.
Mandarinquats in season at Gus's Community Market San Fransisco…..Mandarinquats were developed in Indio, California by Dr. John Carpenter before 1972, by crossing a nagami kumquat from Florida with a dancy mandarin. They were originally released as ornamental plants but gained popularity as a commercial fruit by 1989. Today, Mandarinquats are widely available at farmers markets and specialty stores across the United States.
Mandarinquats at the Berkeley Bowel supermarket in Berkeley California…..Mandarinquats are a unique citrus fruit with a sweet, tangy flavor and a completely edible peel. Their rind contains d-limonene, an essential oil known for its fragrant scent and detoxifying properties. In the United States, Mandarinquats have grown popular in the health food market and are often enjoyed sliced over toast with mascarpone cheese or avocado, adding both flavor and nutritional benefits to meals.
Garcia organic farm
Mandarinquats: These small fruits measure 2–4 cm in diameter and grow up to 5 cm in length, featuring a tear-drop shape with a tapered neck. Their thin, dark orange rind is pebbled, glossy, and entirely edible. The fruit's flesh is bright orange, juicy, and divided into 6–7 segments, often containing 3–10 small seeds. When eaten whole, their flavor begins sweet and crunchy, transitioning to a tangy, tart profile with a soft, juicy texture.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Mandarinquats from Murray Family Farms…..Mandarinquats are versatile and can be enjoyed both raw and cooked. They can be eaten whole, sliced into salads, or used in baked goods like tarts and cakes. Their juice and zest add flavor to marinades, syrups, and cocktails. Pair them with mascarpone cheese, fennel, or balsamic vinegar for an exceptional taste. For storage, keep them at room temperature for up to two days or in the refrigerator for up to two weeks.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Mandarinquats from Murray Family Farms……Mandarinquats were developed in Indio, California, by Dr. John Carpenter at the United States Date and Citrus Station before 1972. This fruit is a hybrid between an heirloom nagami kumquat from Florida and a dancy mandarin. Initially released for ornamental purposes, it gained commercial popularity after 1989 under the name Indio Mandarinquat and is now commonly found in farmers markets and specialty grocers across the United States.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Mandarinquats from Murray Family Farms……Mandarinquats are a unique fruit offering both a fragrant scent and health benefits due to the essential oils like d-limonene found in their rind. Their completely edible nature has boosted their popularity in the U.S., especially in health food markets. A creative way to enjoy Mandarinquats is to slice them and serve over toast with mascarpone cheese or avocado, showcasing their versatility in culinary applications.
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