Mandarin

Choose one that feels heavy for its size and has a fresh citrus scent. The skin should be brightly coloured and give slightly when pressed, without soft, mouldy or sunken patches.

Press your thumb gently into the skin near the stem, then peel away the rind in strips. If the skin is tight, make a shallow cut through the rind first, taking care not to cut into the flesh.

Keep them in a cool, airy place if you plan to eat them soon; refrigerate them to keep them fresh for longer. Avoid sealing damp fruit in a bag, as trapped moisture encourages mould.

Yes. Peel the fruit, remove any pips, separate the segments and freeze them in a single layer on a tray; once firm, transfer them to a sealed container. They are best eaten frozen or added to smoothies, as thawed segments can turn soft.

Mandarin segments pair well with fennel, leafy salad, olives and a sharp citrus dressing. For a heartier salad, add toasted nuts or a little crumbled cheese.

Yes: finely grate the coloured zest into cakes, biscuits, marinades or dressings, avoiding the bitter white pith. Wash the fruit first, and use peel only if it is suitable for eating.

Clementines are a type of mandarin, but the names are not interchangeable for every variety. Clementines are often easy to peel and have few or no pips, while other mandarins can vary in size, skin and seediness.