Orange, mandarin, clementine, and satsuma: all the differences

Mandarins, oranges, clementines and satsumas are very similar at first glance. But did you know that the individual fruits are characterized by small but subtle differences? We'll tell you how to tell the citrus fruits apart!

tangerine

Mandarins (Citrus reticulata) are not just fruits per se, but also represent a supergroup of citrus fruits. Because many of them are Hybrids and from one crossing originated from mandarins and other citrus fruits. The mandarins themselves originally come from China or northeast India and have only been around since then 19. Century in Europe native. The Citrus reticulata is still largely grown in China, but also in Spain, Morocco, Egypt and Turkey, among others.

• Latin name: Citrus reticulata
• Origin: China / Northeast India
• Harvest: autumn
• available in stores: October to January

Appearance

Mandarins look like little oranges because they are

plump and dark orange colored. The skin is a little thicker, but it can be removed from the pulp very easily. This is due to the so-called "Loose shell“Because there is a narrow cavity between the skin and the pulp. This increases as ripening progresses, so that peeling ripe fruits is easy. If the shell is removed, it shows fixed and EatablePulp. This is mostly in nine fruit segments which can be separated from each other and consumed.

• Fruit shape: round
• Fruit color: dark orange
• Cores: yes

Taste and use

Mandarins are edible and are characterized by a rather sour taste the end. They are ideal for snacking in between, but can also be further processed. Because the tangerine is particularly good in salads and desserts. It is also extreme healthy and provides a lot of vitamin C. And as if that weren't enough, it doesn't hit the scales with just 50 calories per 100 grams.

• Taste: intense and sour
• rich in vitamin C.
• Shelf life about 2 weeks

Note: The tangerine peel is usually not consumed, but can be used to make essential tangerine oil.

Clementine

The clementine (Citrus × clementina) is one crossing made from tangerine and bitter orange (pomeranian). In contrast to the mandarine, the clementine does not come from China, but from the Mediterranean area. There she is said to have been discovered by the French Trappist monk Frère Clément. However, it could very well be that clementines were known earlier in China. To this day they are mostly used in Southern Europe grown, which is why it has a relatively short distance to us in the trade.

• Latin name: Citrus × clementina
• Origin: Mediterranean

Note: The clementine is the best-selling tangerine variety.

Appearance

Visually, the clementine is very similar to the mandarine, but it is a few fine ones differences on: The clementine is usually a little greater and not completely round, but rather elliptical. There is also a small hump at the base of the stem. The skin of the clementine is somewhat thicker and more robust, which is why the fruits are more resistant to cold and pressure. That in turn also works in the Shelf life noticeable because the fruits can be kept for up to two months.

• Fruit shape: rather elliptical
• Fruit color: yellow-orange
• Cores: few to none

Taste and use

In terms of taste, the clementine is called fruity-sweet described with a sweet and sour aroma. It is not quite as aromatic as the tangerine, but not as sour as this one either. Furthermore, the clementine is particularly characterized by it juicy pulp which is best eaten raw. It is suitable both as a snack between meals and as an addition to salads and desserts. Gourmets also refine poultry and game dishes with citrus fruit.

• Taste: fruity-sweet
• Aroma: sweet and sour

satsuma

The Satsuma (Citrus unshiu) is a cross Tangerine and orange. It probably comes from Japan and grows on trees around two to five meters high. It has only been in Europe since the 19th century. Widespread in the 19th century, but still in comparison to other citrus fruits today rather unknown. Satsumas are often referred to as "seedless mandarins" because one of the differences to mandarins is that they are no cores contain.

• Latin name: Citrus unshiu
• Origin: probably Japan

Note: The Satsuma has a high tolerance to low temperatures, which is why it is of great importance for commercial cultivation.

Appearance

At first glance, there are no obvious differences between mandarins and satsumas. Because also the Satsuma is plump and orange colored, whereby it is usually a little lighter. The actual differences only become noticeable when the fruit is peeled, because the skin is a little thinner and the flesh is a bit thinner seedless.

• Fruit shape: round, flattened
• Fruit color: light orange
• Cores: none

Taste and use

The taste of satsumas is similar to that of clementines, but is usually a little sweeter. The fruits are very juicy, but less aromatic. Satsuma tastes best when consumed fresh. However, due to its corelessness, it is also ideal for the production of Canned mandarins. Satsuma is a particularly healthy fruit that contains only a few calories and a lot of vitamin C. Incidentally, the latter is twice as high as that of clementines!

• Taste: usually a little sweeter
• Aroma: not so intense
• Shelf life about 2 months

orange

The orange (Citrus x sinensis) comes from China or Southeast Asia and is a hybrid of Tangerine and grapefruit. Incidentally, the bitter orange was also created from the same parent species, but it has clear differences to the conventional, sweet orange. Generally, oranges are used in five subgroups divided into acid-free oranges and bitter, navel, blood and blonde oranges. The Citrus × sinensis L is now found all over the world and is the most widely grown citrus fruit in the world.

• Latin name: Citrus x sinensis
• Origin: China or South East Asia

Note: The main season for oranges extends from November to May, but the citrus fruits are usually available all year round.

Appearance

Oranges are round and significantly larger than mandarins and the like. Their skin is a little thicker, which is why the fruits are often more difficult to peel. The individual orange varieties also differ in terms of appearance, for example the blood orange is significantly darker and has a reddish flesh.

• Fruit shape: round
• Fruit color: orange or reddish
• Cores: yes

Taste and use

Oranges are very juicy and are often described as fruity and refreshing. Their taste is mostly sweet and less sour, but there are also differences within the individual orange varieties. Blood oranges are usually a bit more acidic, whereas the acid-free orange tastes much sweeter. Oranges are best eaten raw, but are also suitable as a component of desserts and exotic meat and fish dishes. Freshly squeezed orange juice is also particularly tasty and healthy!

• Taste: juicy
• fruity and refreshing