Daisy Mandarin | Mandarins.com.au

Daisy mandarin is a mid-season Australian variety with large fruit, a glossy red-orange skin, and a sweet flavour. It arrives a few weeks after Imperial and is sometimes mistaken for a small orange due to its size and dark colour. The Daisy is known for holding its flavour well on the tree and for having little to no rag (the white pith between segments).

At a glance

Season: July to August (some southern regions to September)
Peel: Red-orange, glossy, 4 mm thick. Easy to peel
Seeds: Moderate: one to three seeds per segment
Flavour: Sweet, juicy, good acid-to-sugar balance, aromatic
Size: Medium to large, 6 to 8 cm in diameter
Best for: Fresh eating, salads, juicing, school fruit bowls

Season in Australia

Daisy is a mid-season variety, entering the market several weeks after the Imperial season begins. Vic Citrus notes that the Daisy “enters the market several weeks after the beginning of the Imperial season.” In Victoria and southern growing regions, harvest runs through July and August. WA Citrus lists Daisy as part of its mid-winter mandarin range alongside Hickson and Afourer.

The ABC reported that Daisy “matures a bit later in the season and holds its flavour well,” making it a reliable choice when Imperial supply is declining but Honey Murcott has not yet peaked.

Flavour, peel, and seeds

Daisy has a good flavour with a sweet, juicy character and an attractive balance of sugar and acid. The flesh has little rag, which makes eating and preparing the fruit clean and easy. Juice content is high. Fresh for Kids describes it as having “great flavour and lots of juice.”

The peel is glossy, red-orange, and about 4 mm thick: easy to remove and attractive in appearance. The skin does not decline significantly in acid levels as the fruit ages on the tree, meaning Daisy holds well both on the tree and after harvest.

Seed count is one to three per segment, which is moderate. Higher than Imperial, lower than Hickson or standard Honey Murcott.

Where it is grown

Daisy is grown in Victoria, South Australia, Western Australia, and Queensland. Vic Citrus, based in Victoria, profiles Daisy as part of their commercial mandarin range. The variety does well on a range of rootstocks, with Trifoliata producing the most consistent yields. Young trees on Trifoliata, citrange, Cleopatra, and Swingle rootstocks all perform well. Trees are described as vigorous, upright, open, and thornless.

Origin and history

Daisy was bred in Australia and is well established in southern growing regions. It fills a useful seasonal gap in the mid-winter period when demand for mandarins is high and the choice of variety is narrower. The variety has proven itself for commercial shelf life: Vic Citrus notes it can tolerate temperatures of 46°C without significant heat damage to the fruit, which is relevant for summer-adjacent storage conditions in growing regions.

Best uses in the kitchen

Daisy suits direct eating, fruit bowls, and school lunchboxes. Its larger size makes it more satisfying for adults than small Imperial fruit. The clean flesh with little rag also makes it easy to segment and add to salads.

For cooking, Daisy’s sweet flavour and good juice make it well suited to mandarin cake bases and curd. Boil whole mandarins until soft, then blend the whole fruit (skin and all) for a cake base: the sweetness of Daisy reduces the need for added sugar. The peel can be used for zest or dried for use in stocks and soups.

For marmalade, Daisy’s moderate seed count and low-rag flesh give a cleaner result than heavy-seeded varieties. The juice reduces well for glazes.

How it compares

Daisy vs Imperial: Daisy is larger, darker in colour, and arrives a few weeks later. Imperial has fewer seeds and a more established retail presence. Daisy is juicier and slightly more aromatic.

Daisy vs Honey Murcott: Both are mid-to-late season. Honey Murcott is sweeter and higher in seeds. Daisy is easier to eat and has a cleaner finish.

Daisy vs Afourer: Afourer is usually seedless, arrives around the same time or slightly later, and has a deeper red-orange colour. Afourer has become more common in supermarkets; Daisy tends to be better represented at independent grocers and markets.

Buying and storing

Daisy may be sold by variety name at independent greengrocers and some Woolworths and Coles stores. Its large size and dark glossy skin are the identifying features. Pick fruit that is heavy for its size: this is the best indicator of juice content.

Store in the fridge. Daisy holds its quality well after harvest. Use within two weeks of purchase for best eating quality.

Growing it at home

Daisy is available in both standard and dwarf forms from specialist citrus nurseries. Daleys Fruit lists a dwarf Daisy that reaches 1 to 2 metres and suits a 35-litre or larger pot. Standard trees grow to around 4 metres. Both forms are self-pollinating.

Fruiting months from backyard trees are July and August. Plants fruit within two to three years of planting from a grafted tree. Grow in full sun with well-drained soil. Fertilise every six months with a citrus-specific fertiliser. Prune lightly in late spring to maintain shape and airflow.

For more, see dwarf mandarin trees and mandarin tree care.