Mandarin oranges are small and flattened fruit with a yellow-orange skin, often featuring small dimples. The inner peel is white, and the flesh has a sweet and intense flavor. Mandarin oranges can be eaten fresh or used in fruit salads. The mature peel of this type of orange is used as an ingredient in traditional Chinese medicine, typically in its dried form. In standard Chinese, it is called “Chenpi,” and in Teochew Chinese, it is referred to as “Thiang-puei.” It is used for making medicinal tonics and dissolving phlegm.
Australia is one of the world’s largest exporters of oranges due to its diverse climate, allowing for the cultivation of high-quality oranges with various flavors and a wide range of varieties. The hot, dry, and rainy winters in this region contribute to the successful growth of oranges, resulting in attractive and delicious fruit. In the northern part of Australia, there is a hot and humid climate in the summer and a dry, cool winter, which also favors the production of high-quality mandarin oranges.
Australia is known for producing and exporting a wide variety of oranges and multiple cultivars, which are globally recognized for their quality and taste. This is achieved through a combination of natural cultivation practices and the use of high technology.
Mandarin oranges, known as “Mandarins,” are typically available for sale from May to November. One outstanding variety is the Honey Murcott, which is a prominent mandarin orange variety in Australia. Honey Murcott mandarins are of medium size, with a bright orange-yellow skin when ripe, and they have juicy and sweet, refreshing flavor. Currently, in Australia, there are more than 28,000 hectares of orange orchards, cultivated by over 1,900 growers
