In season: Mandarins

The mandarin is actually the primary ancestor of all oranges. Originating in China (hence their name), traders took mandarin trees to other parts of the world. They were introduced to Europe through Tangiers in Morocco, which is why Europeans call them tangerines. The Japanese developed the popular, easy-peel Satsuma variety.

Clementines are a kind of mandarin too, adored for their sweet, seedless segments. This immune-boosting fruit is abundant during the colder months and can be used in a variety of ways. • Freshly squeeze the juice to drink or to make into a jelly or sorbet.

• Scatter segments into a stir-fry. • Mandarins make great marmalade. • Dry the peel and use to make tea. • Add the juice to a salad dressing. • Toss segments into a fruit or savoury salad (see below).