Royal Mandarin

Scientific Binomial Name: Citrus reticulata

Royal Mandarins are most often eaten out of hand, but they are also used in salads, jellies & fish dishes.

Selection Information

Usage: eaten out of hand, salads, jellies, fish dishes

Selection: Good-quality Royal Mandarins will be firm to slightly soft, heavy for its size and smooth-skinned with no deep grooves. The coloring will be deep orange to almost red.

Avoid: Avoid product with soft spots, dull and faded coloring or rough and bumpy skin.

Seasonal Information

Available January through April from California; available January through May from Florida.

Royal Mandarin Nutritional Information

Serving Size: 1 Royal Mandarin (109g)
Amount Per Serving
Calories 50	Calories from Fat 0
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium 0mg	0%
Potassium 200mg	6%
Total Carbohydrate 11g	4%
Dietary Fiber 2g	8%
Sugars 10g
Protein 1g
Vitamin A 2%	Vitamin C 110%
Calcium 4%	Iron 2%
Thiamin 6%	Riboflavin 2%
Folate 8%	Pantothenic Acid 4%
Phosphorus 2%	Zinc 0%
Magnesium 2%	Selenium 0%
Copper 2%	Manganese 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Royal Mandarins are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and an excellent source of Vitamin C.

Mandarin Tips & Trivia

Tangelos are a cross between a pomelo and the mandarin orange. Minneolas can be identified by the knob-like formation at the stem end and their deep orange color.
Mandarins are a cross between a tangerine and an orange.
Tangerines have a deep orange color and a pebbly-textured peel that is easy to remove.