Mandarin (Tangerine), F302

The mandarin is a small, deep-orange-coloured orange. The skin is loose and easily peeled. Since the mandarin is easy to peel, it is a natural fruit for eating out of hand. The sections are also utilised in fruit salads, gelatins, puddings, and cakes. Very small types are canned in syrup. The dried rind is often used as a flavouring. The essential oil is expressed from the peel, and with terpenes and sesquiterpenes removed, is employed in flavouring hard candy, gelatins, ice cream, chewing gum, liqueurs and bakery goods. Mandarin essential-oil paste is a standard flavouring for carbonated beverages. Petitgrain mandarin oil, distilled from the leaves, twigs and unripe fruits, has the same food applications. Unlike orange, mandarin is not widely used as a juice.

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