Flavorful, easy-to-peel, and often seedless, mandarins are the ultimate citrus season treat.
Oranges used to rule the American fruit bowl; nowadays they've taken a back seat to mandarins. It's easy to see why: Mandarins are flavorful and complex; have richly fragrant, easy-to-peel skin; separate readily into segments; and are mainly seedless. The fruit got its nickname when the species Citrus reticulata was brought to England from China in 1805, and the name has come to refer to the entire category of similar loose-skinned citrus. (Its other alias, “tangerine,” arose later in the century, when mandarins shipped through Tangier began arriving in the United States—though there is some debate among botanists as to whether tangerines should be considered a separate species.) Myriad cultivars and hybrids exist, each with their own palette of flavors. Take advantage of peak citrus season to enjoy some of the types below.