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This variety of mandarins has a balanced sweet and quite an acid flavor. They are always harvested with the leaves still on as a sign of freshness. They come from Calabria which an Italian region ideal for citrus growth, with the cool nights and mild winter days building a steady concentration of sugars and intense pigmentation of both skin and flesh. The clementine is another variety of mandarin. Like the tangerine, it's a sweet, easy to peel citrus fruit. You can distinguish it from a tangerine by its slightly smaller size, brighter orange color, and smoother, shinier skin. It's also even easier to peel than a tangerine because the skin is thinner. Clementine tends to be slightly more oval in shape than tangerines, with a flat spot on the top and bottom.
With their balance of acidity and sweetness, mandarins are suitable for eating fresh and for use in cooked preparations. Add whole segments to cakes and salads, or juice for frozen desserts, cocktails, or vinaigrettes.
Keep at room temperature but should be refrigerated for longer storage.
2 1/2 cups mandarin (peeled and roughly chopped and seeded) (about 4-5 mandarins)
1/2 lemon (peeled, chopped, and seeded)
2 cups water
500 grams sugar