Chios Mandarin: "A precious gift" Featured
The Chios Mandarin is the fruit of the Citrus deliciose tenore, and more specifically of the Common Chios variety. This delectable fruit was recently recognised by the European Commission and granted Protected Geographical Indication (PGI) under the trademark Mandarini Chiou, which means that no other location can claim ownership of this fruit.
The Chios Mandarin has been known under this name for several decades in Greece and abroad, and has also been responsible for a good part of the island’s citrus trade. Chios has a reputation for its unique produce (particularly its mastic gum and citrus fruits), a source of pride for the people who continue to cultivate the land with respect for the natural environment and their cultural roots, maintaining many of the estates in the heartland of this tradition, Kambos.
The difference between chios mandarine and the clementine variety, which is widely known in the market, is the intense aroma and the strong flavor. Chios Mandarin is fragrant even when it is raw and it is full of vitamins. That is why in the past, in order to preserve their special characteristics, the Chiots wrapped the mandarins on paper printed with the producer’s logo one by one, before they were exported and sold abroad, where they were considered a luxury and a great gift to offer to someone you appreciate.
Poster for advertising or boxing decoration
Wrapping paper
The locals claim that anyone who tastes Chios Mandarin can smell hours afterwards its long-lasting aroma. They love their product and traditionally use it for sweets, jams, liqueurs and add it to syrups, delights, sesame seed candies, marzipans, juices and even in tomato sauces, legumes or salads.
On your next visit to Chios, do no miss to visit the Citrus Museum, situated at Kambos area, in order to learn about the history and growth cycle of Chios’s unique fruits. Plus you will have the chance to drink your coffee and enjoy local juices and sweets of citrus fruits in a traditional Kambos courtyard.
