If ever there was a generous tree, it is the Mandarin. Even when it is still quite small, it smothers itself in fruit and is therefore well worth growing. Like all citrus varieties, it likes a well-drained, friable, slightly acid soil and full sun. Initial protection from wind in the summer months will help it to become established.

The blossoms of the mandarin are heavily perfumed and can be quite intoxicating in the evening. Mandarins are usually eaten plain, or in fruit salads and kids love to eat them by the dozen. This is certainly because the fruit is easily peeled with the fingers, and can be spilt into even segments without spilling juice. This makes it convenient to eat, as one doesn’t require utensils to peel or cut the fruit.  Also handy in the lunchbox.

ENCORE

A vigorous tree bearing fruit from November to February. Fruit medium to large in size, thin skin, juicy and rather seedless. Very sweet.

MIHO

Early fruiting and easy peeling. High sugar levels in fruit. Very popular export variety.

MIYAGAWA WASE

A Satsuma strain variety fruiting very easily. Easy peeling with no pips. Requires a warm situation. Fruits very early. Fruit round in shape

RICHARDS SPECIAL

Becoming a popular large sweet Mandarin. Ripens spring. Highly ornamental. Bright green foliage.

SATSUMA

A very popular, sweet, seedless, easy to peel variety, ripening in June to July. Best picked as the fruit becomes puffy if left on tree.

SILVER HILL

The earliest mandarin to ripen. Produces large crops of medium to large, easily peeled fruit. Fruit is sweet and juicy and segments separate easily. Commences to ripen June.