I’ve just been wondering..
Does anyone else notice than when you buy mandarins from the shops, you really often get a mandarin where the outside of the flesh (not the skin) is sort of pockmarked with lots of little craters?? These ones usually taste bad.
Why does this happen?? It has never happened to my homegrown mandies, which I put very little effort into, so what’s going on with the shop mandies?