Quality
312g(D.W 175g) * 24can
Broken less than 5%
Brix 14~18
Top Quality.
Quality Controlled by LNS service.
Food Uses
Mandarin oranges of all kinds are primarily
eaten out-of-hand, or the sections are utilized
in fruit salads, gelatins, puddings, or on cakes.
Very small types are canned in sirup.
The essential oil expressed from the peel is
employed commercially in flavoring hard candy,
gelatins, ice cream, chewing gum, and bakery
goods.
Mandarin essential oil paste is a standard flavoring
for carbonated beverages.
The essential oil, with terpenes and sesquiterpenes
removed, is utilized in liqueurs.
Petitgrain mandarin oil, distilled from the
leaves, twigs and unripe fruits, has the same
food applications.
Tangerine oil is not suitable for flavoring
purposes.
SPECIAL FEATURE
A loose-skinned orange category
that includes several varieties that can be
sweet or tart, seedless or not and can range
in size from as small as an egg to as large
as a medium grapefruit. They all, however, have
skins that slip easily off the fruit. Among
the more well-known mandarin-orange family members
are clementine, dancy, satsuma and tangerine.
The tiny clementine has a thin peel and a tangy-sweet
red-orange flesh that's usually seedless. It's
cultivated in Spain and North Africa and can
usually be found only in specialty produce markets.
Dancy oranges are similar in size and color
(and equally rich-flavored) to clementines but
have a plenitude of seeds.
The small Japanese satsuma oranges are almost
seedless. Most of the canned mandarin oranges
on the market are satsumas.
The most common mandarin found in the United
States is the tangerine, which has a thick,
rough skin and sweet flesh. It was named for
the city of Tangier, Morocco.
Mandarin oranges can, depending on the variety,
be found in the market from November through
June.
Climate
Mandarin oranges are much more cold-hardy than
the sweet orange, and the tree is more tolerant
of drought. The fruits are tender and readily
damaged by cold.
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