Mandarin is an excellent fruit in autumn / winter, coming from the homonymous shrub, belonging to the genus Citrus, and to the family of Rutaceae. Like all citrus fruits, it is also a valuable source of vitamins and antioxidants. The fruit has a spheroid shape, a bit flattened at the base. Its flesh is pale orange, made up of easily separable segments, very juicy and sweet. Its skin is orange, subtle and fragrant.
It is generally eaten fresh, although the mandarin is often used in the production of jams. Its peel contains limonene, an antioxidant terpene and an essential oil that fights the aging and is mainly used in perfumery for the production of creams, lotions and perfumes. Furthermore, the peel, once candied, is widely used in pastry.
Its therapeutic properties make the mandarin a greatly appreciated and required fruit. The content of vitamin C helps fighting diseases due to cold and vitamin D counteracts water retention and promotes diuresis. Mandarin is a great ally in the prevention of cancer of the digestive tract and liver cancer. There is also an important content of beta-carotene, fibre and vitamins B1 and B2.
Mandarin from Ciaculli: the late Ciaculli mandarin owes its name to the village near Palermo where it is cultivated, in the heart of the Conca D’Oro, a valley which is very rich in citrus orchards. This is an esteemed variety, coming from a spontaneous mutation of the “avana” mandarin and its harvest period ranges from February to April, later than the productions of other citrus fruits from the same genus. The fruit is almost seedless, medium-sized with flattened shape. Its pulp is mild and very juicy, with a high content of sugar and thin skin. Unfortunately this fruit is sensitive to climatic changes and its appearance, even if on the same tree, can differ one year from the other.