Israeli late mandarin varieties

I’ve been asked several times about the difference between various late varieties of Israeli mandarins, so I’ve decided to put this small comparison of 3 of the late varieties: Mandor, Murcott and Orri (Or). There are a couple of more varieties available during March and sometimes into first weeks of April, but these three is what I have in my fridge.
So there we go. First, a group shot. From left to right: Mandor, Murcott and Orri.
Mandor, Murcott and Orri
Let’s begin with Mandor.
It’s skin is of medium thickness (for an easy-peeler). Difficult to peel. The white peel is a bit sticky and some of it is left on the fruit itself. The flesh is juicy, sweet and sour, with very few seeds.
MandorMandor peeledMandor open
Click on the images above to see larger photos.

Next one is Murcott.
Probably the most well known variety out of the three. One pf it’s other names, “Honey”, gives away what’s so special about it: exceptional sweetness. However, it comes at a cost: Murcotts have many seeds: between 2 to 4 seeds per juicy segment. You know clearly see them at the right photo. Murcott is a real “easy-peeler”: it’s thin skin peels easily, but in small pieces, and the white skin underneath is actually slightly orange/pinkish.
MurcottMurcott peeledMurcott open
Click on the images above to see larger photos.

The last one is Orri.
Orri is a superior selection of the Or variety. Just like Mandor above, Or/Orri are Ortaniques.
It’s skin is thin and peels easily. The flesh is meaty, juicy and sweet and almost seedless.
Orri mandarinOrri peeledOrri open
Click on the images above to see larger photos.

Well, this is it in the meantime. I will add more varieties as the time and nature allows.

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