Imperial and Emperor mandarins are picking now, they are easy to peel, naturally sweet and deeply aromatic.
1kg is approx. 8-10 mandarins.
These come from Conscious Ground in the Byron Bay hinterland, where the subtropical climate and rich living soil produce fruit with a depth of flavour that certified organic growing makes possible.
No wax. No post-harvest sprays. Just fruit, grown the right way.
How to use:
Eat fresh, they peel in seconds and are perfect for lunchboxes.
Squeeze the juice into dressings with olive oil, ginger and a little soy.
Segment and add to winter salads with fennel, walnuts and goat's cheese.
Zest the skin into baking such as cakes, biscuits and custards.
Make a simple syrup for cocktails, sodas or drizzling over yoghurt.
How to store: Store in a cool dry place or in the fridge. Mandarins keep well for 1 to 2 weeks refrigerated. Bring to room temperature before eating for the best flavour. If you notice the skin loosening, eat sooner as that is a sign they are at their ripest.
Grown by May and Richard at Conscious Ground, Myocum NSW.
SXC Certified Organic No. 25227.
Follow their story at consciousground.com and @consciousground on Instagram.
