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“We Lithuanians are no exception, because mandarin is one of the most popular winter fruits in all of Europe,” says Vaida Budrienė.
Although some of the most popular today, mandarins are the last citrus fruit to reach Europe. 19th century At the beginning of the 19th century, the first seedlings from China arrived in England, but the climate was not favorable for them to grow. It took another forty years before mandarins finally made it to Italy, conditions there were much better, and the fruit won a place at the frequent table.
Mandarins are especially popular in Lithuania, and although the wide range of fresh fruits offered to buyers would satisfy even the most demanding taste, mandarins do not even want to give up the position of leader in winter fruits. According to V. Budrienė, communication director of the Iki retail chain, more than twenty different types of mandarins are offered to customers every year. However, when looking at Lithuanian hobbies, food experts note that the three most popular are clementines, spirits, and mandarins.
Mandarins, like other citrus fruits, are the most valued for their vitamin C. And although mandarins have slightly less of them, they contain more natural sugar, which makes the taste more acceptable for a much larger number of people. Also, another great property of the mandarin is a favorite: it peels easily, writes the press release.
The best taste characteristics of mandarins are revealed in late fall and early winter. They stand out for their refreshing taste and shiny appearance that make them a delicious festive table decoration.
But, how to choose the juiciest mandarins, the best ripe ones, the sweetest or the most acidic ones?
Aldona Čepulis, Iki’s Product Quality Manager, shares the main characteristics of a good, high-quality mandarin, which every fan of this fruit should know.
Size. Of course, this is an important feature. Larger mandarins tend to be sweeter, and smaller ones have more acidity.
Weight. This factor is a very important factor when choosing a quality fruit. At the store, try comparing the weights of different tangerines. Heavier fruit will be juicier. So when looking for juicier fruits, choose by weight.
Hardness. Ripe tangerines should not be cold. When it is clicked slightly, it should press lightly and return to its original shape. If not pressed, the fruit is probably overripe. And if depression is affected and you do not recover, you will be too mature.
Smell. Good quality, ripe mandarin odors have an intense sweet smell. If the fruit smells sour, “not tangerine,” the strangely spicy fruit may be spoiled. And if the tangerine doesn’t smell at all even when peeled, it’s definitely not quality.
Room. Not only is it a cheerful color, but it is also one of the clearest indicators of mandarin quality. Good quality, healthy fruit skin is not cracked, stained, does not have black spots, is smooth. Peels easily without a knife.
Leaves. If mandarins are sold with stem and leaves, pay attention to their quality. Citrus leaves are not spoiled and when picked they remain green and do not twist long enough. However, if the leaves are curled, wilted, the fruit may be significantly overripe and aged.
Colour. It is precisely the part of the mandarin that needs the least attention. The color depends on the type of mandarin and can be bright orange, yellow and green. It does not affect the quality of the fetus at all. In contrast, green mandarins were often even sweeter than their orange sisters.
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