Mandarins in May (Australia)
Mandarins in May in Australia: Imperial is the dominant variety, Queensland fruit is at the supermarket, and the first farmers market fruit appears.
May is the start of the Australian mandarin season. Imperial mandarins from Queensland are the variety to look for: easy to peel, sweet, low seed, the early lunchbox fruit. Supermarket supply lifts through the month as more Central Burnett fruit ships south.
What’s in season
- Imperial mandarin: the dominant May variety. Queensland fruit leads. Sweet, easy to peel, lower seed than older types. The fruit can look slightly green and still be ripe in early May.
- Early Hickson mandarin: appears in some markets towards the end of May.
- Tail end of imported southern hemisphere navels and Valencias, but the local citrus story in May is Imperial.
Where it’s coming from
May fruit is almost entirely from the Central Burnett, Queensland. Gayndah, Mundubbera, Childers. Some northern New South Wales fruit follows.
What to buy
Look for Imperial. Heavy for size, firm with a slight give, no soft spots at the stem end. Slightly puffy skin is fine in May, and weight is a better sign of juice than tightness. See how to pick mandarins.
What to cook
May Imperial is best for hand eating and lunchboxes. It is workable for mandarin cakes and early mandarin marmalades, but the juicier later season fruit (Honey Murcott from July onward) makes a better preserve.