Grower
Mandarinquats vary in size, depending on the specific variety, and generally average 4 to 6 centimeters in length. The fruits have an elongated, oval, teardrop, or round shape and sometimes feature a tapered neck and curved base. Mandarinquats are plump and feature a thin skin, also called a rind, that showcases orange, golden yellow-orange, to orange-red hues. The skin is firm, taut, and glossy, bearing many sunken oil glands that release fragrant oils. These oil glands give the surface a lightly pebbled feel. Underneath the surface, the orange flesh is aqueous, tender, and soft with a succulent consistency. The flesh also envelops a few to many oblong, cream-colored seeds. Mandarinquats are edible raw once ripe, and the entire fruit can be eaten. The aromatic skin is sweet, and this flavoring contrasts with the acidic, tart flesh, creating a bright, refreshing, sweet, and sour taste.
Mandarinquats are available from winter to early spring, with a peak season between January and March.
Mandarinquats, botanically a hybrid between a mandarin, Citrus reticulata, and a kumquat, Citrus japonica, are a specialty citrus belonging to the Rutaceae family. The fruits grow on trees reaching 1.8 to 4.5 meters in height, depending on whether they are planted in the ground or a container, and are valued for their bite-sized nature, fragrant skin, and sweet-tart flavor. Mandarinquats were developed in the 20th century and are larger than traditional kumquats. They also typically have a sweeter taste, allowing them to be used in sweet or savory preparations. One of the distinct characteristics of the hybrid citrus, like its kumquat parentage, is its ability to be eaten in its entirety, including the skin and flesh. It is important to note that Mandarinquat is a category that encompasses several hybrid varieties, which are often marketed under the general name to simplify the point of purchase. Mandarinquats are not a widespread commercial fruit and are mostly grown as a seasonal delicacy. They are also planted in home gardens as an ornamental.
Mandarinquats have not been extensively studied for their nutritional properties. The fruits are said to be a source of fiber to regulate the digestive tract and contain vitamins A, C, and E to strengthen the immune system, maintain healthy organs, and guard the cells against free radical damage. The fruits also provide minerals in varying quantities, including magnesium, potassium, and copper. These minerals help the body balance fluid levels, control daily nerve functions, and build red blood cells.
Mandarinquats have a sweet-tart flavor suited for raw and cooked culinary preparations. The fruits can be eaten whole and are recommended to be consumed this way, as the sweetness in the skin balances the tartness of the flesh. If eaten separately, the one flavor will dominate. Mandarinquats can be used as a snack or sliced and tossed into salads. Rubbing the fruit between the palms before cutting will help bring out the oils in the skin, creating a pleasing fragrance in dishes. The fruits are also served on cheese boards, mixed into grain bowls, or used as a topping over avocado toast. Try incorporating Mandarinquats into desserts for a bright, citrusy taste. The hybrids can be used as flavoring in cookies, cakes, and tarts, or zested and juiced for bread, scones, and other baked goods. Mandarinquats are also sliced to top roasted meats, such as duck, simmered into sauces, or cooked into jams, jellies, and marmalades. The flesh is sometimes juiced and added to vinaigrettes, or it is strained and mixed into cocktails, mocktails, and other beverages. Mandarinquats pair well with fruits like Meyer lemons, mangoes, strawberries, blood oranges, and grapefruit, flavorings such as vanilla, maple syrup, and balsamic vinegar, and nuts, including almonds, macadamias, pine, and pecans. Whole, unopened Mandarinquats will keep for 1 to 2 days at room temperature and for two weeks when stored in the refrigerator.
Mandarinquats are also known as orangequats. The name "orangequat" was created in 1931 when the Nippon orangequat was developed by the United States Department of Agriculture, as the variety was a cross between a mandarin orange and a kumquat. Later in 1989, the name mandarinquat was conceived to more specifically describe Indio mandarinquats, which were bred from a Dancy mandarin and a Nagami kumquat. Most sources use these names interchangeably, and the name mandarinquat eventually became the more dominant name, as it more accurately describes crosses between mandarins and kumquats, not just oranges and kumquats.
Mandarinquats are a general term for several varieties created from a cross between mandarin oranges and kumquats, and each cultivar has varying histories. The two main types of Mandarinquats found in commercial markets are the Indio mandarinquat, sometimes referred to as Indo, and the Nippon mandarinquat, known initially as Nippon orangequat. Nippon mandarinquats were developed in Washington, DC, through the United States Department of Agriculture. The variety was bred by Eugene May from a cross between a Satsuma mandarin and the Meiwa kumquat and was officially released in 1932. Later in the 1970s, the Indio mandarinquat was discovered as an open-pollinated seedling of the Nagami kumquat on the University of California, Los Angeles campus. It was then developed at the United States Date and Citrus Station in Indio, California, by Dr. John Carpenter, and released in 1989. Mandarinquats, as an overarching category, have expanded in cultivation since their creation and are primarily grown throughout the United States. They are also cultivated in select quantities by growers worldwide. When in season, Mandarinquats are a specialty hybrid citrus sold through farmers’ markets, retailers, and wholesalers.
Recipes that include Mandarinquats. One
is easiest, three is harder.
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Description/Taste
Mandarinquats vary in size, depending on the specific variety, and generally average 4 to 6 centimeters in length. The fruits have an elongated, oval, teardrop, or round shape and sometimes feature a tapered neck and curved base. Mandarinquats are plump and feature a thin skin, also called a rind, that showcases orange, golden yellow-orange, to orange-red hues. The skin is firm, taut, and glossy, bearing many sunken oil glands that release fragrant oils. These oil glands give the surface a lightly pebbled feel. Underneath the surface, the orange flesh is aqueous, tender, and soft with a succulent consistency. The flesh also envelops a few to many oblong, cream-colored seeds. Mandarinquats are edible raw once ripe, and the entire fruit can be eaten. The aromatic skin is sweet, and this flavoring contrasts with the acidic, tart flesh, creating a bright, refreshing, sweet, and sour taste.
Seasons/Availability
Mandarinquats are available from winter to early spring, with a peak season between January and March.
Current Facts
Mandarinquats, botanically a hybrid between a mandarin, Citrus reticulata, and a kumquat, Citrus japonica, are a specialty citrus belonging to the Rutaceae family. The fruits grow on trees reaching 1.8 to 4.5 meters in height, depending on whether they are planted in the ground or a container, and are valued for their bite-sized nature, fragrant skin, and sweet-tart flavor. Mandarinquats were developed in the 20th century and are larger than traditional kumquats. They also typically have a sweeter taste, allowing them to be used in sweet or savory preparations. One of the distinct characteristics of the hybrid citrus, like its kumquat parentage, is its ability to be eaten in its entirety, including the skin and flesh. It is important to note that Mandarinquat is a category that encompasses several hybrid varieties, which are often marketed under the general name to simplify the point of purchase. Mandarinquats are not a widespread commercial fruit and are mostly grown as a seasonal delicacy. They are also planted in home gardens as an ornamental.
Nutritional Value
Mandarinquats have not been extensively studied for their nutritional properties. The fruits are said to be a source of fiber to regulate the digestive tract and contain vitamins A, C, and E to strengthen the immune system, maintain healthy organs, and guard the cells against free radical damage. The fruits also provide minerals in varying quantities, including magnesium, potassium, and copper. These minerals help the body balance fluid levels, control daily nerve functions, and build red blood cells.
Applications
Mandarinquats have a sweet-tart flavor suited for raw and cooked culinary preparations. The fruits can be eaten whole and are recommended to be consumed this way, as the sweetness in the skin balances the tartness of the flesh. If eaten separately, the one flavor will dominate. Mandarinquats can be used as a snack or sliced and tossed into salads. Rubbing the fruit between the palms before cutting will help bring out the oils in the skin, creating a pleasing fragrance in dishes. The fruits are also served on cheese boards, mixed into grain bowls, or used as a topping over avocado toast. Try incorporating Mandarinquats into desserts for a bright, citrusy taste. The hybrids can be used as flavoring in cookies, cakes, and tarts, or zested and juiced for bread, scones, and other baked goods. Mandarinquats are also sliced to top roasted meats, such as duck, simmered into sauces, or cooked into jams, jellies, and marmalades. The flesh is sometimes juiced and added to vinaigrettes, or it is strained and mixed into cocktails, mocktails, and other beverages. Mandarinquats pair well with fruits like Meyer lemons, mangoes, strawberries, blood oranges, and grapefruit, flavorings such as vanilla, maple syrup, and balsamic vinegar, and nuts, including almonds, macadamias, pine, and pecans. Whole, unopened Mandarinquats will keep for 1 to 2 days at room temperature and for two weeks when stored in the refrigerator.
Ethnic/Cultural Info
Mandarinquats are also known as orangequats. The name "orangequat" was created in 1931 when the Nippon orangequat was developed by the United States Department of Agriculture, as the variety was a cross between a mandarin orange and a kumquat. Later in 1989, the name mandarinquat was conceived to more specifically describe Indio mandarinquats, which were bred from a Dancy mandarin and a Nagami kumquat. Most sources use these names interchangeably, and the name mandarinquat eventually became the more dominant name, as it more accurately describes crosses between mandarins and kumquats, not just oranges and kumquats.
Geography/History
Mandarinquats are a general term for several varieties created from a cross between mandarin oranges and kumquats, and each cultivar has varying histories. The two main types of Mandarinquats found in commercial markets are the Indio mandarinquat, sometimes referred to as Indo, and the Nippon mandarinquat, known initially as Nippon orangequat. Nippon mandarinquats were developed in Washington, DC, through the United States Department of Agriculture. The variety was bred by Eugene May from a cross between a Satsuma mandarin and the Meiwa kumquat and was officially released in 1932. Later in the 1970s, the Indio mandarinquat was discovered as an open-pollinated seedling of the Nagami kumquat on the University of California, Los Angeles campus. It was then developed at the United States Date and Citrus Station in Indio, California, by Dr. John Carpenter, and released in 1989. Mandarinquats, as an overarching category, have expanded in cultivation since their creation and are primarily grown throughout the United States. They are also cultivated in select quantities by growers worldwide. When in season, Mandarinquats are a specialty hybrid citrus sold through farmers’ markets, retailers, and wholesalers.
Learn More...Recipe Ideas
Recipes that include Mandarinquats. One
is easiest, three is harder.
Mandarinquats for sale around the world shared on the Specialty Produce App
