Around the World in 40 Fruits – Volume 23 – By Dr. Marli Botha – Article 23 of 40
By Dr. Marli Botha
The Mandarin oranges, or known as “suntala” in Nepali, are a significant and popular fruit in Nepal, particularly in the mid-hills where they are grown between 800 and 2,400 meters above sea level. Mandarin oranges are cultivated in 44 of Nepal’s 66 citrus-growing districts. They are known for their high quality, including shininess, juiciness, sweetness, and overall eating experience.
Let’s peel into this sunny story – where high-altitude farming meets holiday nostalgia and natural zing!
- The peel is used fresh, whole or as zest, or dried. It can be used as a spice for cooking, baking, drinks, or candy. Essential oil from the fresh peel may be used as a flavouring for candy, in gelatines, ice cream, chewing gum, and baked goods. It is used as a flavouring in some liqueurs.
- In North America, mandarins are commonly purchased in 5- or 10-pound boxes, individually wrapped in soft green paper, and given in Christmas stockings. This custom goes back to the 1880s when Japanese immigrants in Canada and the United States began receiving Japanese mandarin oranges from their families back home as gifts for the New Year.
- Mandarins do not ship or keep very well because of their low acidity and soft flesh.
- The name “mandarin” is thought to be derived from the orange robes historically worn by Chinese court officials.
- Feeling a little dozy? Skip the coffee and snack on a mandarin – they’re a good source of polyphenols; a type of micronutrient that can help perk up your brain.
