How to Store Mandarins | Mandarins.com.au

Mandarins keep for about a week at room temperature and two to three weeks in the fridge crisper. The fridge is the better option if you are not going to eat them within a few days. Mandarin skin is thinner and more permeable than orange skin, so they dry out faster left on the bench in a warm kitchen.

Bench storage

On the bench, mandarins last around five to seven days at normal indoor temperatures. Keep them out of direct sunlight and away from heat sources. A fruit bowl in a cool part of the kitchen is fine. Do not stack them too deeply, as fruit on the bottom can bruise and start to mould before you notice.

If you are buying a 2 kg bag and eating mandarins slowly, move most of them to the fridge and leave only what you will eat in the next two days on the bench.

Fridge storage

The crisper drawer is the best spot. It is drier than the main fridge compartment and keeps temperature more stable. Mandarins stored in the crisper will last two to three weeks.

Avoid sealing them in an airtight plastic bag inside the fridge. Trapped condensation creates the conditions for mould. A loose mesh bag or an open container works better. If they came in a sealed plastic net bag from the supermarket, move them to a breathable container or loosely cover them.

Woolworths recommends storing mandarins in a plastic bag in the fridge for up to two weeks. If you do use a bag, leave it slightly open to allow some airflow.

Remove any mouldy fruit immediately. One mouldy mandarin in a bag will spread to the rest quickly.

How the fridge affects flavour

Cold temperature slightly reduces the intensity of mandarin flavour. Fruit eaten straight from the fridge tastes less aromatic than fruit at room temperature. If flavour is your priority, take mandarins out of the fridge 30 minutes to an hour before eating. If you are juicing, room temperature fruit yields more juice as cold hardens the membrane around the flesh.

Do not store in sealed plastic

Sealed plastic traps moisture against the skin. This creates conditions for mould even when the fruit is refrigerated. If your mandarins came in a sealed plastic bag or punnet, transfer them to something breathable or loosely covered when you get home.

Storing mandarins from the tree

Home growers can leave mandarins on the tree longer than supermarket fruit, which is harvested for transport and shelf life. Once picked, store with the stem on where possible. The stem end is the most vulnerable entry point for mould. Keep picked fruit in a single layer in a cool, dry place, or in the fridge crisper. Home-grown fruit without the commercial wax coating will deteriorate faster than shop-bought fruit.

Freezing mandarins

Mandarins do not freeze well whole. The texture becomes soft and watery on thawing. However, several parts freeze well:

Segments: Peel and segment the mandarins. Freeze in a single layer on a tray, then transfer to a container. Use in smoothies, baking, or sauces. Thawed segments are soft and not suitable for fresh eating.

Juice: Squeeze the juice and freeze in ice cube trays. Each cube is around two tablespoons. Add to drinks, dressings, or sauces during the off season.

Zest: Zest the skin before eating the fruit. Store in a small airtight container in the freezer. Frozen zest keeps for several months and retains its flavour well in baking and cooking.

Whole boiled fruit: Some cooks boil whole mandarins until soft, then freeze them for use in the classic whole orange cake. This works well as a no-waste approach when you have more fruit than you can use fresh.

Composting peels

Mandarin peel is a useful addition to the compost. It adds organic matter and some nitrogen. Peel also works well dried in the oven for use in cooking, particularly in stocks and braising liquids. Dry mandarin skin at very low heat (around 80 to 100 degrees Celsius) until brittle, then store in an airtight jar.