Mandarin oranges

Mandarin oranges are the most convenient snacking citrus and they taste a whole lot better when you get them in-season. There are a lot of types of mandarins, including clementines, satsumas, and even brand-specific Sumos, Halos, and Cuties.

This seasonal guide covers everything you need to know.

Jump to:

• When are mandarin oranges in season?
• The difference between mandarins, clementines, satsumas, and tangerines
• Varieties
• Best tasting variety
• Bitterness
• Selection
• How to store
• Seasonal recipes
• Other seasonal fruit

When are mandarin oranges in season?

Mandarin oranges are in season during the cooler months, from roughly November through April. Fresh Satsuma can show up in October if they are grown near you, but they aren't often shipped long distances due to their fragility.

Like other citrus, mandarins don't get sweeter after they are picked. If you live in an area that grows them, they are worth seeking out at a farmers market. For the rest of us, we have to hope we buy a good batch at the store.

	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec
Clementines (Halos)	x										x	x
W. Murcott (Halos)	x	x	x
Tangelos	x	x	x	x
Satsuma										x	x	x
Kishu	x											x

See what else is in season at the same time:

The difference between mandarins, clementines, satsumas, and tangerines

What's the difference between and mandarin and a clementine? Clementines are just one of many different types of mandarins. Tangerines, satsumas, and even the Halo and Cutie branded oranges are all different types of mandarin oranges.

Mandarin oranges are a type of orange that have slightly flat ends, thinner skin, and often sweeter flavor.

• Tangerines are technically a type of mandarin, but the two terms are used interchangeably these days.
• Clementines are smaller than tangerines, and seedless. They are often sold under the Halo, Sweetie or Cutie brands.
• Satsumas are even smaller, also seedless, even easier to peel, and more fragile (they bruise easily).
• Tangelos are a cross between a tangerine and pomelo (or grapefruit), giving them a sweet and slightly tart flavor.

Varieties

Mandarin oranges are grocery stores are rarely labeled by variety. However, farmers markets and specialty markets usually do label them. If you live in a citrus-growing region, make it a point to buy different varieties to see what you like best.

Here are the varieties I've been able to personally try.

Minneola tangelo

The Minneola is a cross between the Darcy tangerine and Duncan grapefruit and sometimes goes by the name Honeybell (more on that in a second).

Minneolas actually larger than other mandarins, usually the size of a small orange. The flavor is sweet and slightly tart, more pronounced than other tangerines. It peels easily and is very juicy.

If it's labeled as a Honeybell, it was carefully grown in Florida to make them bigger and juicier (and more expensive). Honeybell branded versions are usually only available in December and January, but regular Minneola tangelos can be found throughout all of mandarin orange season.

Sumo citrus

"Sumo Citrus" is the brand name of a delicate, tasty hybrid mandarin. They are quite expensive, at 2x (or more) the price of other mandarins. The idea behind the branding is quality control to ensure they have good flavor.

They are large compared to most other mandarin oranges, usually the size of a regular orange. They peel incredibly easy and make a fun snack.

The hype is around their flavor. They are sweet and only slightly tart due to their lower acidity compared to other types of oranges. The flavor is delicious - it's what a mandarin orange should taste like.

In my opinion, their biggest draw is that the flavor is consistently good. I always find the flavor of bagged clementines to be hit or miss. But Sumo mandarins are almost always quite tasty.

The price seems to be more affordable than in past years. They are often on sale in local grocery stores (I'm in the Midwest) in winter for $3.99 for a bag of 4-5 Sumo mandarins.

Honey / Murcott mandarin

The Murcott mandarin is often marketed as "Honey" or "Honey Tangerine" (which is different than W. Murcott).

These mandarins are medium in size and very sweet. However, they are not as easy a snack as clementines and sumo citrus. That's because they are not as easy to peel by hand and they have a lot of seeds.

They are very sweet and juicy, which makes them great in desserts and for other recipes that rely on the fresh orange juice.

Gold Nugget mandarins

Gold nugget mandarins usually have a pretty bumpy skin, making them a bit ugly. But they are delicious and are "considered by professional taste panels to be one of the very best flavored citrus in the world." - UC Riverside

I grew Gold Nugget mandarins on a tree when I lived in California. They are very sweet with no seeds and peels easily.

They mature later in the season, usually not until February or March. Look for them in late winter at specialty markets or farmers markets if you live in a citrus-growing region.

Shasta Gold

These mandarins were developed as a late-season variety at UC-Riverside, along with Tahoe Gold and Yosemite Gold.

They are a medium size for a mandarin that peel easily with no seeds. The flavor is sweet and rich. I've had a harder time finding these than other types of mandarins, but they are definitely worth seeking to for a taste test.

W. Murcott Afourer

These little mandarins are different than the Honey/Murcott variety. W. Murcotts are actually a parent to the Honey/Murcott, so they are related (if that helps with any confusion).

They are usually labeled as W. Murcott or Afourer to avoid confusion. They have also been trademarked as "Delite" and are also used in the bags of mandarins by Halo and Cutie brands (more on this below).

W. Murcott Afourers are smaller in size, peel easily, but sometimes have small seeds. They are sweet with a good flavor.

Halos and Cuties

These are not actually mandarin varieties - they are branded collections of mandarins. They are sold at stores in boxes or net bags under a specific brand.

Both Halo and Cutie brands use several types of mandarins, depending on what's in season. Earlier in the season, from November into January, they use some (unspecified) varieties of clementines. Later in the season, from February through April, the bags include W. Murcott Afourers and Tangos (W. Murcott derivative).

I think the varieties they use later in the season taste better. I try not to buy them until January, when the clementines they use have (hopefully) ripened longer on the tree. And then starting in February, I like the flavor from the W. Murcott varieties.

Satsuma & Kishu

Satsuma are much less durable than other mandarins, making them harder to ship and thus harder to find. However, they are the most common mandarin used for the canned mandarins you buy at the grocery store.

Kishu mandarins are about the size of a walnut, and other than their size, they are similar to other mandarins.

Best tasting variety

The sweetest and best tasting mandarins rely slightly on the variety but mostly on how long they were left to ripen on the tree.

Gold Nugget is a top choice for flavor if you can find that specific variety. Sumo Citrus are consistently good, but double the price per pound compared to other mandarins.

Buying Halo, Cutie, and Sweetie brand clementines have been very hit or miss for me (mostly misses, sadly). When that happens I use their juice and zest in salads, stews, or baked goods, where the flavor doesn't need to shine.

Bitterness

Mandarin oranges are sweet and tart, but not bitter. Even the pith barely tastes bitter (unlike grapefruit pith, which is extremely bitter).

But there are two things that can be bitter: zest and not-fresh juice.

Zest

Like other citrus, mandarin orange zest is bitter. That fact mostly goes unnoticed because of how zest is used. It's most often incorporated into either sweet baked goods, or salty meals.

Bitterness is masked by both sugar and salt, which is why most people don't taste bitterness in orange-centric recipes like muffins, tarts, orange chicken, or stews with zest.

Juice

Secondly, fresh squeezed orange juice is perfectly sweet at first but turns bitter over time. Most recipes that use fresh squeezed orange juice are cooked and eaten right away - so it never becomes a problem. Where it does start to be noticed is when juice is squeezed in advance, like for a brunch or for cocktails.

Why does orange juice turn bitter? Some specific compounds in orange juice interact with oxygen and turn slightly bitter, even in just an hour. It's such a problem that debittering orange juice is an entire area of research for commercial juice producers.

Selection

It's hard to tell if mandarins are ripe or how long they were left to ripen on the tree. And in the case of Halos or Cuties, which are sold bundled in bags, you can't individually pick them anyway.

I have a few tips that might help you find the good ones:

• Look for slightly loose skin. If the skin is too loose, it's a sign it has lost water weight and has dried out.
• The spot where the stem was should be soft and white. If it is brown, it was likely picked a while ago and is no longer very fresh.
• It should be very fragrant. If it is not, it was either picked too early from the tree or has been stored for too long and is drying out.

When mandarins start to go bad, they might develop mold on the outside. It's a distinct smell that you might notice if you've left them on the counter. Remove any moldy oranges and the rest should be okay if they are in good shape.

Mandarins can also dry out. They are still edible if they aren't moldy and don't have other signs of spoilage. But they won't be very juicy or flavorful and will have a bad texture.

How to store

They can be left on the counter for a few days, or loose in the fridge for several weeks. The flavor is better at room temperature, which is what makes them such a perfect lunch snack!

Seasonal recipes

When I'm lucky enough to get really flavorful mandarins at home, I use them in ways that appreciate their flavor. This includes eating them as a snack, or using them in salads.

But when I have a bag of clementines that taste a little bland, I still make good use of them in baked goods, in a marinade, or a recipe that relies on the zest for most of the flavor.

Salads

Mandarins and clementines are a great option for adding to salads because they are easy to peel and segment - unlike oranges with have to be peeled and segmented with a knife and get juice everywhere.

The zest and juice can also be used in salad dressings and vinaigrette.

Meat

If you're trying to use up a bag of clementines, try one of these recipes.

You can also find orange-based recipes and almost always swap in any type of mandarin. For example, I make take-out style orange chicken quite often and use everything from valencia oranges in summer to clementines in winter.

I found recipes that call for mandarins, just to make sure they are fool proof for you.

Dessert

Many dessert recipes rely on the zest for flavor, like a tea cake, which means you can safely use up flavorless mandarins without sacrificing the flavor in the recipe. You can also rely on added sugars and flavors to enhance a lackluster fruit, like the brown sugar glazed clementine recipe below.

Other recipes, like chocolate dipped clementines, require a good tasting fruit to begin with. So save your best tasting ones for this purpose.

Or make candied orange peels from any number of varieties of mandarins.

Drinks & cocktails

A good way to use up a lot of mandarins? Squeeze the juice into drinks.

Make it yourself

Try making candied orange peels at home in under an hour. Save those clementine peels - they can also be candied.

Other seasonal fruit

Look for grapefruit, blood oranges, kumquats, and kiwi throughout winter.