  
The History of Mandarins Mandarins (citrus reticulata) are part of the citrus family and are also called mandarin oranges or tangerines. The mandarin was discovered in China where it was used for medical purposes. The fruit was named after the officials of the Imperial Court, the Mandarins! They are a family favourite and are available from March to November, (depending on variety) & select fruit that has a glossy skin and are heavy for their size, an indication of good juice content.
The Kendall Farms Range The most popular Australian market varieties are the Imperial & Emperor, with the newer US varieties i.e. Daisy, Afourer, Fremont and Pixie making big impact in the fruit stalls and family basket.
Imperial - Early season, seeded fruit with slightly lumpy, loose easy peeling skin. Great flavour, frost resistant and heavy cropper. Traditionally this is the main commercial variety and one of Australia’s favourites.
Emperor - Pale puffy orange skin fruit with excellent flavour. Very easy to peel but prone to drying out if harvest is delayed—the most popular mid season variety –highly recommended.
Afourer - An exciting new variety described as being one of the best in the world – with rich, sweet juicy flavour. Thin, smooth, orange rind that is easy to peel. The fruit is basically seedless when grown on its own. Fruit size is medium and is a highly recommended new variety sure to please. Harvests mid winter.
"Check out our hot new Californian varieties!"
Fremont - Another new variety gaining popularity as more people sample the fruit. Bright reddish-orange peel, rich flavour, tender and juicy. Some seeds, heavy bearer. Where protected from cold, the fruit flavour is unsurpassed. This variety seems especially pleasing to children.
Daisy - Large fruit size, relatively seedless, Easy peeling with glossy red /orange skin. Long harvest period with lasting flavour. Mid season
Pixie - Late maturing variety. Seedless with good flavour.
Cultivation Notes Mandarins prefer a sunny site with free draining soils / media – and those that are well mulched. Prune only when needed, by removing water shoots, skirting young trees and removing any dead growth in late winter.
Check out a complete guide to citrus tree care here
Health Benefits Citrus is rich in vitamin C, vitamin P and calcium and is beneficial in the digestion of protein-rich foods. Citrus fruit also changes the over-acid condition of the body to an alkaline one by its heavy fruit calcium contents, which supply the bones, teeth, blood and nervous system with calcium and phosphorous. Citrus juices are a great aid to nervous persons, and are used in neurasthenia with fine results. Citrus juices relieve and prevent nervous indigestion and halitosis (bad breath) due to upset digestion. Citrus also cleanses and whitens discoloured teeth and actors and professionals find the lime and lemon a great help to keep their breath sweet by drinking the juice of either, sweetened with honey and diluted with water, before or between meals and before retiring. This is also good for sore throats and colds, especially if pineapple juice is added to it. Lemon or lime juice is a great remedy for asthma, by using two tablespoonfuls before each meal and before retiring -- in addition to a starch-free and milk-free diet. The dried peel of Mandarins are used in the regulation of ch'i in Traditional Chinese medicine. The peel is also used to treat abdominal distension, enhance digestion, and to reduce phlegm.
Interesting Facts Mandarin essential oil and Petitgrain oil and tangerine oil, and their various tinctures and essences, are valued in perfume-manufacturing, particularly in the formulation of floral compounds and colognes. They are produced mostly in Italy, Sicily and Algiers.
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Preparation 1 hour Serves 4
Ingredients 2
teaspoons peanut oil
Method Heat the oil in a large pan; cook the pork until well browned all over, remove from pan. Add leek, garlic and ginger to the same pan; cook, stirring, until leek is soft. Meanwhile, grate rind from one of the mandarins — you will need one teaspoon. Separate the mandarins into segments.
Return the pork to the pan with the stock, water, wine, sauce and rind; bring to the boil and simmer, covered, for one hour, turning occasionally. Add honey to pan, simmer, covered, for 30 minutes or until pork is tender. Remove pork from pan; cover to keep warm.
Boil stock mixture, uncovered, for 10 minutes or until thickened slightly. Add bok choy to pan, cook, covered, until tender.
Meanwhile, rinse the noodles with boiling water and drain well. Add them to the pan with the mandarin segments; simmer, covered, until hot. Serve the pork sliced with noodles, bok choy and sauce. Not suitable to freeze. Not suitable to microwave. Cook's note
Chinese rice wine is available from Asian food stores. Mirin or sherry can be used instead.
Recipe from Australian Woman's Weekly
MANDARIN MARGARITA
Ingredients 1 medium lime, sliced salt 80ml (1/3 cup) lime juice 180ml (¾ cup) mandarin juice 60ml (¼ cup) mandarin liqueur 60ml (¼ cup) Cointreau 125ml (½ cup) tequila crushed ice 1 medium mandarin, segmented
Method Rub rim of serving glasses with a slice of lime, dip glasses into salt to coat rim. Combine juices, liqueurs and tequila in shaker filled with ice, shake; strain into glasses. Garnish with remaining lime slices and mandarin segments.
Serves 2 to 4.
Recipe best made just before serving.
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PORK
AND MANDARIN POT ROAST