Mandarins for juice
Mandarins of intense colour and with high percentages of sweet juice, available in different varieties.
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Mandarins for juice

Clementina juice picture

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.


An intense reddish orange, flat fruit. A thin, shiny skin and no seeds. Tender pulp with high juice content.


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.