Citrus reticulata is the unappetising name for the family of bright orange fruit that includes mandarin oranges, tangerines, clementines and satsumas.
What are they? All varieties of citrus reticulata resemble miniature oranges but they're much easier to peel, having thin, loose skin. While most varieties have been bred for their sweet, juicy seedless flesh, some are tart and seedy.
When are they in season? Unlike other, more common citrus fruits, such as oranges and lemons, citrus reticulata varieties are available only briefly, during the winter months.
What to look for? As with all citrus fruit, they should feel heavy for their size. The skin should be smooth and slightly glossy.
What else? The thin skin goes mouldy if the fruit is stored at a warm temperature. Canned mandarin orange segments look pretty but their flavour is lacking compared with the fresh fruit. The zest of tangerines and mandarin oranges is used in aromatherapy to relieve stress.
In Chinese cuisine, the dried peel of green tangerines is called chun pei. It has a strong, distinctive taste and is used in small quantities to flavour meats, seafoods, soups (sweet and savoury), stews and desserts. Chun pei gets more expensive as it ages.