The most commonly used mandarins for juice are those that have higher sugar levels and therefore produce a sweeter, tastier juice. They are citrus with a high percentage of juice and a harder skin that makes them more optimal for squeezed consumption.
CLEMENVILLA
An intense reddish orange, flat fruit. A thin, shiny skin and no seeds. Tender pulp with high juice content.
ORTANIQUE
An oval shaped fruit of an intense orange colour. With the skin attached to the flesh of the fruit, it is a little more difficult to peel than other varieties, which makes it more suitable for juice.