- Conventional season
- Varieties
- in your box now
- Today (8 nov)
We are picking today.
Approximate dates: they shift from year to year with the weather. We start each variety when flavour, acidity and juice convince us, and we pull it when they no longer do. Season calendar
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Orogròs
Harvest approx. 1 oct → 27 oct
The clementine that opens the year in early October. Practically peels itself and a favourite with children. Its arrival brings mandarins back to the shop.
- Sweetness
- Acidity
- Juiciness
- Peeling ease
- Juice % 50–58 %
- 85–100 g
Full profile of Orogròs
Orogrós is a spontaneous mutation of the Oronules clementine variety, discovered by Vicente Arnau Martínez in La Vall d’Uixó, Castellón (Spain). It is registered as AVASA-PRI 26 with community plant protection (EU decision 36431) granted on October 21, 2013. No main synonyms are documented beyond its commercial name, although some records closely link it to mutations of the Oronules group and other early varieties from the IVIA program.
Characteristics
The tree has low to moderate vigor, without thorns, small, narrow leaves, and a high foliage density. A tendency toward multibud galls is observed, especially in seedlings and when the trunk is exposed to the sun. The fruit has a slightly flattened oblate shape, a diameter between 55-60 mm, and a typical weight of 90-100 g. Moderately thick peel (≈2.3 mm), intense reddish-orange color with an external chromatic index around 21-24. Orange-colored pulp, practically no seeds except with cross-pollination, juicy texture, and balanced sugar/acid flavor. °Brix between 12-15 %, acidity between 1.6-1.2 % (or titratable 1.35-0.95 g/L depending on context). Representative juice content around 50-58 % of the fruit weight.
Harvest time
In the Comunitat Valenciana, harvest typically takes place from September 20 to the end of October, although in some areas with a temperate climate it may extend to early November. It is an extra-early variety compared with Oronules, ripening about ten to fifteen days earlier. The fruit maintains good quality if it remains on the tree within the optimal external ripeness period, but delaying harvest excessively can cause puffing problems. The fresh marketing window is very early, ideal for introducing the clementine season.
Culinary uses
Mainly suitable for fresh consumption due to its sweet flavor with slight acidity, juicy pulp, and easy peeling. It can also be used for mild juice because of its good juice content, although its scarce presence of seeds and good texture make it preferable for table use. In Mediterranean cuisine it is eaten as is or incorporated into salads and citrus desserts, where its balanced flavor and bright color add aesthetic and organoleptic value.
Agronomic notes
High productivity from the first years, with early bearing. Moderate alternate bearing, although less pronounced than in other similar mutations. Sensitive to sunburn on fruit and to puffing if harvest is delayed. Requires vigorous rootstocks for grafting since the mother tree has low vigor and to avoid deformities caused by multibuds. It has no thorns, which facilitates work. In postharvest it performs well if degreening is applied; it tolerates cold storage without significant quality losses if the appropriate period is maintained. Limitations include the reduced tree lifespan due to structural problems from galls and the need for thinning and trunk protection to minimize defects.
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Oronules
Harvest approx. 15 oct → 9 nov
An early clementine from Nules, fine and juicy. It ripens while the skin is still slightly green, though inside it is already at its best.
- Sweetness
- Acidity
- Juiciness
- Peeling ease
- Juice % 47–54 %
- 90–100 g
Full profile of Oronules
The Oronules mandarin is a mutation of the Clementina Fina variety, discovered in 1970 in Nules, Castellón, Spain. This variety is characterized by its early maturation, being one of the first in the citrus calendar. Its development has allowed for an expanded offer of high-quality mandarins at the beginning of the season.
Characteristics
The Oronules tree is vigorous, slow-growing, and has a spherical shape with a tendency towards verticality. Its leaves are narrow and a deep green color. The fruit is medium-sized, weighing approximately 90 to 100 grams and measuring 57 to 62 mm in diameter. It has a somewhat flattened shape and a thin skin of intense reddish-orange color. The pulp is of very good quality, juicy, and practically seedless. The juice content ranges from 47% to 54%.
Harvesting period
The harvesting of the Oronules in the Comunitat Valenciana takes place between October 1 and November 10. It is a very early variety, maturing approximately fifteen days earlier than the Oroval. However, the fruit is sensitive to sunburn and puffing, so it is advisable to harvest it at the optimal time to avoid quality losses.
Culinary uses
The Oronules mandarin is ideal for fresh consumption due to its sweet and balanced flavor, as well as its ease of peeling. Its high-quality juice is also appreciated for making natural juices. In Mediterranean cuisine, it is used in salads, desserts, and as an accompaniment in dishes that seek a citrus and refreshing touch.
Agronomic notes
The Oronules has an average productivity and tends to alternate in production. It is sensitive to puffing and sunburn, which can affect the quality of the fruit. Light and early pruning is recommended to promote the development of the lower branches of the tree. Additionally, treatments are necessary to improve fruit set and ensure adequate production.
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In your box now
Clemenules
Harvest approx. 1 nov → 15 jan
The queen of clementines: sweet, juicy and easy to peel. It is also our first organic mandarin of every season.
- Sweetness
- Acidity
- Juiciness
- Peeling ease
- Juice % 47–57 %
- 90–100 g
Full profile of Clemenules
Clemenules is a clementine variety that appeared as a spontaneous mutation of Clementina Fina. It was detected in Nules (province of Castellón, Comunitat Valenciana) in 1953, hence its name. It is also known as Clementina de Nules, Nulesina, Reina de las Clementinas, Victoria, among other synonyms. Since its appearance, it began to spread due to its combination of size, flavor, and adaptability, becoming one of the most widely planted clementine varieties in Spain, especially in the Comunidad Valenciana.
Characteristics
The Clemenules tree has medium to high vigor, an open structure, few or practically no thorns, and staggered flowering. The fruit is oblate or flattened in shape (diameter/height ratio of approximately 1.25), weighs between 80-100 grams, has a diameter of about 55-60 mm, a somewhat flattened shape, a thin peel of normal thickness of about 1.5-2.0 mm, and an intense orange color in both peel and pulp. Under standard conditions it produces practically seedless fruit, although some may appear if there is cross-pollination. The juice percentage is around 48-52%. In studies outside Spain, soluble solids (ºBrix) of approximately 8-10 and low titratable acidity, around 0.8-1.2 g of citric acid per 100 mL of juice, have been observed.
Harvest season
In the Comunitat Valenciana, the harvest of Clemenules is normally between late November and January; in some general calendars it extends until February, depending on the area and weather conditions. After reaching the optimal ripeness point, the fruits keep well on the tree for several days without excessive loss of quality, allowing some flexibility in harvesting. The optimal fresh marketing window runs from the start of harvest to a few weeks later if proper storage is maintained, avoiding late harvesting that could lead to loss of acidity and quality.
Culinary uses
Clemenules is especially valued as a table fruit for its easy peeling, juicy texture, balanced sweet flavor, intense citrus aroma, and practically complete absence of seeds. It is also used for fresh juice, jams or preserves, although its industrial use is lower than direct consumption. In Mediterranean cuisine it is often incorporated into salads, fresh desserts, and as an accompaniment to dishes that require a citrus touch, taking advantage of its aroma and sweetness without excessive acidity.
Agronomic notes
Clemenules has high productivity, although it can show alternate bearing if harvesting is delayed too much. It is susceptible to puffing and “pixat” if it remains on the tree for too long. Its cold tolerance is moderate; it performs better when grown on suitable rootstocks such as Citrus macrophylla, Carrizo citrange, Cleopatra, or other semi-dwarfing rootstocks that improve its habit and productivity. In postharvest it responds well to cold, maintaining quality if stored properly. Main limitations: sensitivity to cross-pollination that can generate seeds, loss of acidity if harvested late, and the need to control soil, irrigation, and nutrition conditions to ensure good fruit set and fruit size.
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Esbal
Harvest approx. 16 nov → 30 nov
The classic fine clementine: very fine flesh, very sweet, with a soft skin that peels effortlessly. Small and a little delicate, which is why it only comes for a few weeks.
Full profile of Esbal
Middle-sized and strong orange color. It has a fine pulp with excellent flavor, very juicy and sweet. Its juice is also excellent. Its soft peal is easy to peal, so ideal for children. Like most mandarines, a few seeds can appear in some specimens because of cross-pollination. Once harvested, they keep in good condition for about 20 days in a place that is cool, dry, and away from direct sunlight.
They are harvested from the begining of October until the begining of December.
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Clemenvilla
Harvest approx. 5 dec → 28 jan
Bigger and heavier than the rest, with a glossy skin that takes a little more effort to peel. In return, an extraordinary flavour, lots of juice and the best keeping qualities.
Full profile of Clemenvilla
General description
Also known as mandarin Nova, it is a hybrid of clementine and tangelo (and the latter, in turn, of mandarin and grapefruit), from which it inherits a point of acidity and, occasionally, some shades of blood. Ovoid in shape, its average size is larger than that of most mandarins and at the same volume it also weighs more. It has smooth and shiny skin, thin thickness and its color is intense orange tending to reddish. Many consider it the delicatessen of mandarins for its extraordinary flavor, fine estopa and large amount of juice, although it is not peeled as easily as other mandarins. Like most mandarins, it can have a few seeds due to cross-pollination. Fantastic table mandarin although because it has a lot of juice it can also be used for this purpose.
Caliber
The average caliber of this variety is usually large, the vast majority of pieces are above 60 mm. The minimum commercial caliber in Naranjas de Cullera for this variety is 54 mm.
Durability
Once harvested, it is better preserved and for longer than other mandarins, up to 30 days, always following our instructions for its conservation: remove them immediately from the box, spread them on a large surface, with temperature and humidity not extreme, without direct sunlight or heat sources, and discarding any piece that may spoil. This is a general rule, taking into account that they are perishable and without post-harvest treatments, it is also possible that some piece will spoil before 30 days.
Possible inconveniences
The shell is hard and gives it a certain difficulty to peel it with your hands. In advanced stages of ripening, the pulp tends to dry out. The presence of seeds is occasional, although in such a case it can be remarkable.
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Nadorcott
Harvest approx. 24 jan → 27 mar
A late, reddish mandarin, easy to peel, with tender flesh and a characteristic touch of acidity.
Full profile of Nadorcott
Los frutos son pequeños, de forma achatada y un color rojizo brillante, menos intenso hacia el final de su maduración. Fácil de pelar y con una pulpa tierna, fundente y rica en zumo y con un sabor característico ligeramente ácido. Como la mayoría de mandarinas, no suele tener pepitas, si no es por la polinización cruzada de las abejas con otras variedades. Tratándose de una variedad con patente, es un producto muy apreciado.
Una vez recolectada puede durar hasta 20 días en lugar fresco, seco y alejado de la luz directa del sol.
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Murina
Harvest approx. 31 jan → 21 feb
An IVIA development of Murcott: medium-to-large and very easy to peel. Melting flesh, balanced between sweetness and acidity.
Full profile of Murina
General description
The Murina is an evolution of the Murcott variety, developed by the IVIA institute. The fruits are medium-sized, slightly flattened, with an intense, bright orange color. It stands out for being practically seedless and very easy to peel. The pulp is tender, melting, and juicy, with a balance of sugars and acidity. It is a protected variety valued for its quality. Its skin is thin but resistant, allowing for good post-harvest preservation under optimal conditions.
Size
This variety has a medium-large caliber, larger than the Murcott. The minimum size marketed for home delivery is 55-60 mm, offering a good proportion of peel and juice.
Durability
They can be kept in good condition for up to 20 days or more after harvest if storage recommendations are followed: take them out of the box, spread them out in an area protected from extreme temperatures and humidity, away from direct sunlight and heat sources, and separate any damaged fruits. Since these are perishable products that have not been treated after harvest, it is possible that some fruits may spoil before the 20 days are up.
Possible drawbacks
Due to its thin skin, it may have small superficial marks that do not affect its internal quality. It is sensitive to skin splitting with heavy rain before harvest. In very ripe stages, the pulp can become very soft due to its high juice content.
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Murcott
Harvest approx. 12 feb → 12 mar
A small, flattened mandarin with tender, juice-rich flesh and a slightly tangy note. In organic we serve it for a few weeks between February and March.
Full profile of Murcott
Overview
The fruits are small, flattened, and have a bright reddish color, less intense towards the end of their ripening. Easy to peel with tender, melting flesh, rich in juice, and with a characteristic slightly acidic taste. Like most mandarins, it usually has no seeds, unless there is cross-pollination by bees with other varieties. It is a patented variety highly appreciated for its flavor. After harvest, it can last up to 20 days in a cool, dry place without direct sunlight. Its harvest time is between February and March.
Size
This variety is small. The smallest size marketed for fresh oranges delivered to your door is 50 mm for this variety.
Durability
They remain in good condition for up to 20 days after harvest (some fruits even longer) if our storage recommendations are followed: Remove them immediately from the box, spread them out on a large surface, protected from extreme temperatures and humidity, away from direct sunlight and heat sources, and separate any fruit that may be spoiling. These measures must always be followed, as it must be remembered that these are perishable products that have not been treated after harvest, so it is even possible that some fruits will spoil before 20 days.
Possible inconveniences
It may have aesthetic defects, but these do not affect its quality (see our blog on this topic). In the advanced state of ripeness, it may be soft and change flavor.
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Orri
Harvest approx. 8 mar → 24 apr
The end-of-season mandarin, award-winning for its flavour: a perfect balance of sweetness and acidity, thin skin and large.
Full profile of Orri
Las mandarinas Orri son un híbrido desarrollado a partir de la variedad Orah. Son conocidas por su sabor único, con un equilibrio perfecto entre dulzura y acidez, y por su textura jugosa y carnosa. Además, tienen una piel fina y fácil de pelar, son de tamaño grande y uniforme y prácticamente no tienen semillas.
Las mandarinas Orri han ganado numerosos premios por su sabor excepcional, incluyendo el Premio a la Mejor Mandarina en la feria Fruit Attraction de Madrid o con el premio “Superior Taste Award” del “Internacional Taste Institute (ITI)” de Bruselas, ambos en 2023.
