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A mandora is a cross of mandarin and orange, grown on Cyprus.
It is easily mistaken for a clementine, but its skin is tougher and the fruit contains seeds. The taste is more acidic than the clementine's.
The fruit's appearance looks much like an orange, with a rough orange outside and a juicy, seedy inside. It is tougher to peel than a clementine.
The season of the mandora is from January to April.
The name Mandora is formed from combining mandarin and orange, reflecting its parentage as a citrus hybrid. [1]
This fruit was first developed and identified in Cyprus, where it became recognized as a distinct variety. [2] Because of its appearance and taste, it is often mistaken for other citrus hybrids such as clementines or tangelos, though it has unique features that separate it from them.
Mandora cultivation began in Cyprus during the 20th century, when it was acknowledged as a commercially viable fruit. [3] Over time, exports introduced it to wider European markets, helping it gain popularity beyond its origin. Botanically, the Mandora belongs to the Rutaceae family, the same group that includes other well-known citrus fruits, underlining its place within the larger citrus lineage.
Mandoras are typically round to slightly flattened in shape, with a firm orange rind that has a rougher texture compared to clementines. [1] Inside, the fruit has juicy orange-colored flesh that usually contains seeds. Its thicker skin makes peeling more difficult than with softer-skinned mandarins. [2]
In terms of taste, Mandora fruits are sweet yet carry a sharper acidity than clementines. They are somewhat larger and heavier than many other mandarins. [4] Their harvesting season stretches mainly from January through April, which is considered the peak availability period for this fruit. [1]
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