This post is sponsored by Pro Citrus Network.
Love is in the air this month—our love for all things citrus, of course. What better way to celebrate than with the vibrant color and sweet-tart taste of the MandaRosa?
This special fruit from Pro Citrus Network looks like a typical mandarin on the outside, but when you slice it open you’ll find a beautiful rosy-red interior. Packed with nutrients and seasonal charm, MandaRosas make a bright winter snack or a colorful addition to salads and desserts. Grab a couple to share with someone special and discover why this rosy citrus is turning heads.
What is a MandaRosa?
We love the MandaRosa for what’s inside. From the outside it resembles a mandarin, but its flesh develops a striking rosy-red hue—think of the colors in a tequila sunrise or a glass of rosé. The flavor is bright and tangerine-like: juicy, fragrant, and refreshing.
The MandaRosa is grown in central California and is highly seasonal, appearing on the market for about a month each year. Fortunately, that window often overlaps with Valentine’s Day, making it a naturally festive fruit to enjoy in midwinter. Look for MandaRosas in your produce aisle before they disappear again in early March.
The timing of harvest influences both color and taste. Fruit picked early in the season can be slightly tart and less pigmented. As the season progresses, the flesh deepens in color and sweetness, producing the rich red tones and sweeter flavor fans love.
One Nutritious Citrus
Unlike many tangerines, MandaRosas are seedless, so they’re easy to eat and enjoy. More exciting than the lack of seeds is what the fruit contains: anthocyanins, the pigments that give the MandaRosa (and blood oranges) their red color. These same pigments are found in blackberries, blueberries, and pomegranates.
Anthocyanins are a type of antioxidant associated with several health benefits. Studies suggest they may support cardiovascular health, help maintain healthy blood sugar and metabolism, and contribute to immune support. Research from Italy and other regions has also indicated that compounds found in red-fleshed citrus may influence fat accumulation and metabolic markers, although more study is always helpful to clarify effects.
A Natural Hybrid
Pro Citrus Network (PCN) was introduced to this variety when a grower brought forward a promising new cross between a blood orange and a clementine. PCN, based in Visalia, California, focuses on specialty citrus and bringing fresh varieties to market. When their experts saw and tasted the red-fleshed fruit, they launched the MandaRosa under the Mandared variety label.
The MandaRosa first appeared in grocery stores in late January 2020 and quickly garnered attention for its color, flavor, and limited availability. As interest in red-fleshed citrus grows, expect to see additional varieties arrive on store shelves in future seasons.
How to Serve MandaRosas
Here’s a quick, attractive way to slice MandaRosas so they’re easy to eat and pretty to serve. These slices work well on snack boards, packed lunches, and as a garnish for drinks.
Place the orange on a cutting board with the stem and navel at left and right. Slice off both ends, removing the stem and navel to reveal a cross-section on each end.
Make three evenly spaced cuts around the fruit to quarter it into disks, but don’t separate them yet. Flip the orange onto one of the flat ends and slice it in half. You’ll end up with smile-shaped segments that are easy to peel and eat.
If serving children, make one additional perpendicular cut to create small triangles that are easy for little hands to pick up and peel.
MandaRosa Salad
This bright salad highlights MandaRosa segments alongside toasted coconut, red onion, Medjool dates, mint, and crumbled goat cheese on a bed of peppery arugula. A simple vinaigrette featuring MandaRosa juice finishes the dish with a citrusy lift.
MandaRosa Salad Recipe
Prep Time: 10 minutes • Total Time: 10 minutes • Servings: 4
Ingredients — Salad
- 5 MandaRosas, peeled with a knife and sliced
- 1/4 cup toasted coconut flakes
- 5 oz baby arugula
- 1/4 cup red onion, thinly sliced
- 1/4 cup Medjool dates, chopped or sliced
- 1/4 cup sliced almonds
- Fresh mint, to taste
- Crumbled goat cheese, to taste
Ingredients — Vinaigrette
- 1/4 cup champagne vinegar
- 3/4 cup olive oil
- 2 tbsp fresh lemon juice
- 4 tbsp fresh MandaRosa juice
- 1 tbsp honey (optional)
Instructions
- Toss the arugula, toasted coconut flakes, red onion, dates, and sliced almonds together and arrange on a platter or individual plates.
- Top the greens with MandaRosa slices, then sprinkle with crumbled goat cheese and garnish with fresh mint.
- Whisk together the champagne vinegar, olive oil, lemon juice, MandaRosa juice, and honey (if using) until combined. Drizzle the vinaigrette over the salad just before serving.
Nutrition information is approximate and provided as a general guide.
A Special Citrus for Your Special Someone
Looking for a fresh way to celebrate Valentine’s Day or another special moment? Skip the usual cards and boxed sweets—slice up some MandaRosas and share a colorful, nutritious treat. Their seasonal rarity and vivid color make them a memorable choice for a simple, elegant gesture.
Want to share how you enjoy MandaRosas or a favorite memory with them? Take a photo and tag @procitrus and @theproducemoms on social media to show how you served yours.
