Looking for a new way to make your citrus shine? Meet the mandarinquat: a tiny, tangy-sweet hybrid you can eat—rind and all. Thanks to its edible skin and bright flavor, it’s perfect for making a low-waste vinaigrette that brings serious sunshine to your salads, bowls, and roasted veggies.
A mandarinquat is a hybrid citrus fruit that combines the sweet, easy-to-peel qualities of a mandarin orange with the tart, edible rind of a kumquat. Roughly the size of a golf ball, mandarinquats have a bright orange color and a bold, tangy-sweet flavor that makes them ideal for snacking whole—peel and all. Popular in winter and early spring, mandarinquats are prized for their unique flavor, versatility in both sweet and savory dishes, and high vitamin C content. If you’re wondering what is a mandarinquat and whether it’s worth trying—the answer is yes. It’s a citrus lover’s dream.
Here’s how to turn the whole fruit into your next kitchen staple.
Whole Mandarinquat Vinaigrette Recipe
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Mandarinquat Vinaigrette
Ingredients
- 3–4 mandarinquats (ends trimmed, rind and all)
- 1 small garlic clove, peeled
- 1 tablespoon honey or maple syrup
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1/4 cup olive oil
- Salt and pepper
- Optional: 1 teaspoon Dijon mustard
Instructions
- Trim the ends off the mandarinquats.
- Add the whole fruits, garlic, honey, vinegar, salt, and pepper to a blender.
- Blend until mostly smooth.
- With the blender running, slowly drizzle in the olive oil to emulsify.
- Taste and adjust: add more honey for sweetness or more vinegar for extra tang.
Ways to Use Your Mandarinquat Vinaigrette
- Drizzle over leafy greens like arugula, spinach, or Cavolo nero (Tuscan kale).
- Use as a quick marinade for tofu, shrimp, or chicken.
- Brighten up grain bowls, roasted veggies, or even grilled sandwiches.
Simple, vibrant, and almost zero waste—this is citrus season at its best.
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