Sources:
Enter the
Share Market®
Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
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.
Mandarinquats are available for a short season in the winter through early spring.
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.
Mandarinquats are an excellent source of vitamin C and dietary fiber. They also contain beta-carotene, lutein, and zeaxanthin.
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.
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.
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.
Restaurants currently purchasing this product as an ingredient for their menu.
Recipes that include Mandarinquats. One
is
easiest, three is harder.
People have shared Mandarinquats using the Specialty Produce app for iPhone and Android.
| Rancho Del Sol | Homepage |
Description/Taste
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Herb & Wood | San Diego CA | 520-205-1288 |
Recipe Ideas
Recipes that include Mandarinquats. One
is
easiest, three is harder.Recently Shared
People have shared Mandarinquats using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
|
Sasoun Produce
Near West Hollywood, California, United StatesAbout 9 days ago, 4/09/21 
Specialty Produce
Near San Diego, California, United StatesAbout 29 days ago, 3/20/21 Sharer's comments : Mandarinquats from Rancho Del Sol 
Kalivis SA
Near Athens, Attiki, GreeceCentral market of Athens L-27 About 80 days ago, 1/28/21 Sharer's comments : On the tree 🌳 
Specialty Produce
Near San Diego, California, United StatesAbout 95 days ago, 1/13/21 Sharer's comments : Mandarinquats! 
Specialty Produce
Near San Diego, California, United StatesAbout 126 days ago, 12/13/20 Sharer's comments : First of the season Mandarinquats from Murray Family Farms 
Santa Monica Farmers Market
Murray Family Farms
Near Santa Monica, California, United StatesAbout 130 days ago, 12/09/20 
Chequamegon Food Co-Op
Chequamegon Food Co-op
Wisconsin, United States700 Main Street West Ashland WI 54806 715-682-8251 http://www.chequamegonfoodcoop.com/ About 447 days ago, 1/27/20 Sharer's comments : CA origin. Sweet flesh, very floral. 
Specialty Produce
Near San Diego, California, United StatesAbout 485 days ago, 12/20/19 Sharer's comments : Mandarinquats in house. 
Santa Monica Farmers Market
Near Santa Monica, California, United StatesAbout 487 days ago, 12/18/19 
Santa Monica Farmers Market
Leti Garcia
Near Santa Monica, California, United States1-760-908-6251 About 704 days ago, 5/15/19 Sharer's comments : Garcia Organic Farm |
