A smaller relative of the common orange, the mandarin orange is known to have a sweeter, stronger, and less sour taste than its more famous counterpart. Native to the tropics and subtropics, mandarin oranges can be enjoyed dried, juiced, or fresh and whole—many find that peeling back the mandarin’s dimpled skin to reveal the sweet fruit underneath is the most satisfying way to eat it.
Like most citrus fruits, mandarin oranges are high in vitamin C. When stored properly, their vitamin C content remains the same over long periods of time, making them an excellent source of vitamins year-round.