Clementines
Clementines are a hybrid of the sour orange Citrus x aurantium, which contributes a tangy flavor, and the mandarin Citrus reticulata, which provides sweetness. Their scientific name is Citrus x clementina, and they thrive exceptionally well in colder climates where oranges typically do not grow. They actually require temperatures below 37°F (3 °C) for the fruit to mature properly.
The initial variety is known as the common clementine and originated in Algeria. From this foundation, several new cultivars have emerged, including:
- Fina or Comune: Known as Fina in Spain and Comune in Italy, this variety produces fruit with a high juice content, an incredibly fragrant aroma, delightful sweetness balanced with acidity, and a soft pulp. Most clementines arise from this variety. However, its downside is that the fruit tends to be small, prompting the development of new varieties with different characteristics.
- Clemenules: This is one of the most popular varieties due to its seedless fruit, excellent sweetness, and easy peeling. Clemenules originated from the Fina cultivar and is the most cultivated and marketed variety in Spain.
- Monreal: Another variety developed from Fina, Monreal emerged in Algeria. It showcases good productivity and larger fruit compared to Fina but has a higher seed count.
Satsumas
Satsumas carry the scientific name Citrus unshiu. They originate from Japan and represent the sweetest species of citrus. These fruits are incredibly easy to peel, although their segments can be quite delicate. More than 100 varieties of satsumas exist, with some of the most renowned being:
- Owari: This variety stands out because it is seedless and is the most commercially available satsuma. Trees grow rapidly, yielding excellent productivity, and the fruits are sweet.
- Brown select: Besides producing quality fruits, Brown select serves ornamental purposes due to its attractive leaves. These fruits are larger, and the skin is thicker, making them the sweetest of all satsumas.
Hybrid Mandarins
A hybrid fruit results from mixing two species to create something new. Examples of hybrid mandarins include:
- Kinkoji unshiu (Citrus obovoidea × unshiu): this large hybrid features a yellow skin. Its thick peel encloses seeds, and the flavor is rather mild.
- Kiyomi (Citrus unshiu × sinensis): born from a combination of the satsuma and the common mandarin, this hybrid is seedless, boasts about 10% sugar content, and has just 1% acidity.
- Kobayashi mikan (Citrus natsudaidai × unshiu): characterized by its textured skin, this variety contains seeds, and it has a gentle taste.
- Mandarina Shonan Gold (Citrus flaviculpus × Citrus unshiu): features a very smooth, golden-yellow skin, and its flesh is exceptionally juicy and easy to peel by hand.
- Mandarina Palazzelli (Citrus clementina x Citrus reticulata King): one of the most marketed hybrids in Italy, this tree has high yields, few thorns, and produces fruits with a rough and bumpy texture. These fruits weigh between 3.5 and 4.2 ounces (100 to 120 grams), and their skin is thick and well-separated from the inner pulp. This hybrid was created relatively recently, in 1952.
- Mandarina Kara (Citrus nobilis x Citrus unshiu var. Owari): one of the most popular hybrid mandarins in the United States, it qualifies as a medium to large mandarin. The center of the fruit is slightly hollow. Its flesh is tender and juicy, tasting acidic when fully ripe.
- Tangelo (Citrus × tangelo): a hybrid between Citrus reticulata var. tangerina and the grapefruit Citrus maxima. It is distinguished by its characteristic protruding tip at one end, with Orlando being the most marketed variety.
Mandarin Harvest Calendar
Now that we’ve reviewed some types of mandarins, let’s look at the harvesting and ripening periods. Each species and variety adapts to different climates and has unique maturation times. If you plan to cultivate mandarins in your garden, here’s a calendar outlining various varieties and their harvesting times:
- Kara: February to April
- Palazzelli: February to June.
- Kiyomi: March
- Shonan Gold: April
- Clementine: Mid-May to mid-July
- Satsumas: Late summer to late autumn.
- Satsuma Owari: November
- Clementine Clemenules: Mid-November to end of January in Spain. In California, it matures from October to December.
- Tangelo Orlando: Mid-November to early February.
References
- Nutritional Composition of Fruit Cultivars. (2015). Netherlands: Elsevier Science.
- Nicotra, A. (2001). Recent interest in mandarin hybrids for fresh fruit consumption: Problems and control methods. In FAO Symposium on Citrus (2001, Beijing). Presented Works. Beijing, FAO (pp. 13-24).
- University of California (n.d.). Givaudan Citrus Variety Collection. Available at: https://citrusvariety.ucr.edu/
