Seasonal Spotlight: Kishu Mandarins

One of our new discoveries this citrus season is the tiny kishu mandarin, a sweet and seedless little treasure.

The kishus we've eaten have been exceptionally sweet and full-flavored. If we manage to hold onto them long enough, we might add them to a salad or make bright tangerine curd, but they're going quickly! They're so easy to peel and we have been snacking on them alongside almonds, which are nearly the same size as the miniature citrus segments. Kishu season will only last through January, so if you come across them, we highly recommend picking some up!

Are you enjoying these or any other interesting citrus fruits this winter?

(Images: Emily Ho)

Categories: Supplies, Fruit, Winter

Posted by Emily Ho

Emily Ho is a writer and recipe developer. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network.
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Comments (10)

HA! I'm eating one at this... very... moment. How strange.

haha, same here. Wish they had a longer season!

How are these different than clementines?

I've been devouring satsuma mandarins; they remind me of the short time I spent in Japan, as well as reminding me of summer sun (which, I realize, makes very little sense).

It's even littler than a clementine I think.

I love these so much... so so much. They are my favorite snack.

These are look an awful lot like satsumas, the Louisiana orange, yum!

Ohh! I just tried these and blogged about these awesome little mandarins. My favorite citrus this year though is the Sanguinella Blood Orange. TO DIE FOR.

Are kishu the same as mikan?

We served these with appetizers at one of our Chicks with Knives dinner parties and people went mad, mad, mad for them. Thank you so much for the tip!!!
xoxo,
Rachael