Mandarin Juice
Mandarin juice from Australian fruit: which variety to use, how to juice with seeds, comparisons with orange juice, and storage.
Fresh mandarin juice works well, but two things can turn it bitter quickly: seeds left in too long, and oil from the peel getting into the juice. Keep both under control and you get a sweeter, more aromatic drink than orange juice, with less acidity.
Best Australian varieties for juice
Not all mandarins give the same result from a juicer.
Honey Murcott is the best choice for volume. It is the juiciest variety available in Australia, with dense flesh and high sugar content. The downside is seeds, usually quite a few. Strain the juice immediately.
Afourer is the second-best option. It is seedless or near seedless, which simplifies juicing. Juice yield is slightly lower than Honey Murcott, but the flavour is clean and sweet.
Imperial is better eaten out of hand. The juice yield is lower than either of the above varieties, and the flesh is less dense. It works in a light breakfast juice if that is all you have, but it is not the best pick for a dedicated juicing session.
See the Honey Murcott mandarin and Afourer mandarin pages for full seasonal and sourcing details.
How to juice mandarins
A citrus press or hand reamer is the best tool. Press the halved fruit cut-side down, which extracts juice while leaving most of the pith and oil glands intact. This is the method to use if you want minimal bitterness.
A wooden or plastic hand reamer works the same way. Apply moderate pressure and avoid grinding the reamer into the white pith at the end of each stroke.
A centrifugal juicer gives more volume but at a cost. It shreds the pith and sometimes pulls essential oil from the peel into the juice. The result is faster but often more bitter. If you use a centrifugal juicer, peel the mandarins first and discard the skin.
A citrus press attachment on a stand mixer works well at scale if you are juicing a large bag at once.
Dealing with seeds
Seeds in citrus contain limonin, a bitter compound that leaches into juice quickly once the fruit is cut or pressed. For a clean result:
- Strain fresh juice through a fine sieve immediately after pressing.
- Do not let seeds sit in the juice while you prepare other pieces.
- With Honey Murcott, strain and pour into a glass or sealed container within a minute or two of juicing.
The pith (the white layer under the skin) also contributes bitterness. Do not over-press the fruit after the juice runs clear.
Why mandarin juice goes bitter fast
Two compounds are responsible.
Limonin forms from a precursor in the seeds and some membrane tissue. It is mostly harmless to taste in small amounts, but seed contact over time amplifies it. Straining quickly reduces this.
Essential oil from the peel is rich in d-limonene, which is sharp and resinous. A little adds aromatic character. Too much from pressing too hard against the skin makes the juice taste soapy or medicinal. This is why a citrus press, which presses from the cut side rather than squeezing the whole fruit, gives a cleaner result.
How long mandarin juice keeps
Fresh mandarin juice is best drunk within 24 hours of pressing. After that, the aroma fades and off-notes develop. Unlike orange juice, mandarin juice does not hold well in the fridge for multiple days.
Store in a sealed glass jar or container in the coldest part of the fridge. Give it a stir before drinking as some separation is normal.
Do not store juice in a metal container. Citrus juice reacts with some metals and the flavour changes within a few hours.
Freezing mandarin juice
Mandarin juice freezes well. Pour freshly strained juice into ice cube trays and freeze. Once solid, transfer cubes to a zip-lock bag. Frozen mandarin juice keeps for up to three months without significant flavour loss.
Uses for frozen cubes:
- Add directly to a drink instead of water ice cubes
- Drop into sparkling water for a quick mandarin cordial
- Use in cocktails (see below)
- Blend into a granita or slushie for children
Check mandarin season for peak availability if you are planning to freeze a batch when prices are lowest.
Mandarin juice vs orange juice
| Mandarin juice | Orange juice | |
|---|---|---|
| Acidity | Lower | Higher |
| Aroma | More floral and sweet | Cleaner, less complex |
| Yield per fruit | Lower (smaller fruit) | Higher |
| Bitterness risk | Higher if seeds not strained | Lower |
| Shelf life | 24 hours | 2 to 3 days |
Mandarin juice is less sharp on the palate than orange juice, which makes it more drinkable straight. The aroma is stronger and more distinctive. The lower yield means you need more fruit to fill a glass.
Mandarin juice in cocktails
The sweetness and low acidity of mandarin juice suit spirits well. Gin made with citrus botanicals works particularly well. Mix with gin, a splash of Cointreau, and soda water for a light winter drink. Frozen cubes work as both flavouring and ice substitute.
See mandarin gin cocktails for specific recipes using Australian mandarins.
Mandarin juice for kids
Mandarin juice is a useful alternative to orange juice for children who find orange too acidic. The lower acidity and natural sweetness mean it is usually well accepted by younger children. Dilute with still or sparkling water if serving as a regular drink rather than an occasional treat.
See mandarins for kids for more on serving mandarins to children, including portion sizes.
What to do with the pulp
After pressing, the fibrous pulp left in the reamer or strainer has a few uses:
- Add to a smoothie or overnight oats for extra fibre
- Use in a mandarin cake batter in place of some of the grated zest
- Compost it
The pressed pulp still carries some flavour and aroma. Do not discard it without considering whether it suits a recipe you are already making.
For other recipe ideas, see mandarin recipes. For buying advice on peak-season fruit, see how to pick mandarins.