![]() ![]() Mandarin has many varieties that are found in China and are known as Satsuma, Owari, Clementine, Tangerine, Tangore, and so on. One such variety of this citrus fruit found mostly in Southern China is Mandarin. However, orange, as it is called and known in the western world is not monolithic in all parts of the world, and has many different varieties and species that are called differently in different countries. If you have more than you can eat, you can juice them or make marmalade.We all know about orange, the ubiquitous citrus fruit that brings images of its juice and many cold drinks based upon its flavor. Rather than tossing the peels, try drying some to use in tea or with spices. You can extend their freshness for a week or two if you refrigerate them ( 2, 12).īoth fruits are delicious and easy to eat as a snack or added to a salad. Mandarins may begin to develop off-flavors in as little as 3 weeks after harvest, and more significantly after 6 weeks, so it’s best to eat them quickly after you buy them. Because of their soft peels, they’re more perishable compared with larger oranges. One important tip that applies to both fruits is to use them quickly. When it thickens, pour the marmalade into a jar and refrigerate.Īs it cools, the natural pectin will help thicken the cooked fruit and form jam.Simmer the mixture for 30–40 minutes or until the fruit is soft and it starts to darken a bit.Place the fruit in a saucepan with 3 tablespoons (45 mL) of water and 1/2 cup (32 grams) sugar.Cut 3 whole pieces of either fruit into very thin slices and then coarsely chop them.To make tangerine or clementine marmalade: It can be used to make jams or jellies ( 11). The white pith, located just under the peel, is where you find much of the pectin. It adds a subtle orange flavor and aroma. You can zest the peel and use it along with your favorite herbs in cooking ( 11).Īdditionally, try drying the peels and adding a piece when you steep a cup of tea. Just make sure you wash the outside well before eating the peel.Ĭitrus peels contain essential oils, flavonoids, and other compounds with antioxidant properties. The outer peel and spongy white pith just under the peel of both fruits are not commonly eaten, but they can be. Of the two, clementines are sweeter and easiest to peel. They’re both prized for their sweet flavor and soft, easy to peel skins. Tangerines and clementines are two varieties of mandarins. Just like tangerines, clementines are more cold tolerant than larger orange varieties, and they, too, are available from November through April ( 2). You often find them sold in packages and labeled as “Halos” or “Cuties.” However, these are marketing names, not varieties. It’s also even easier to peel than a tangerine because the skin is thinner.Ĭlementines tend to be slightly more oval in shape than tangerines, with a flat spot on the top and bottom. You can distinguish it from a tangerine by its slightly smaller size, brighter orange color, and smoother, shinier skin. Like the tangerine, it’s a sweet, easy to peel citrus fruit ( 2). The clementine ( Citrus clementina) is another variety of mandarin. ![]() ![]() Tangerines also have a darker reddish-orange, soft, pebbly skin that’s easy to peel. They’re sweeter than navel oranges but still a bit tart. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |